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Miso soup with mussels, nori and tofu
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate classic miso soup with succulent black mussels.
Ingredients:
  • 6.00 gm sesame seeds
  • 1L (4 cups) water
  • 20.00 ml mirin (Japanese rice wine)
  • 16 small black mussels, debearded, scrubbed
  • 60g (2 1/2 tbsp) white miso paste
  • 150g firm silken tofu, drained well on paper towel, cut into 1cm cubes
  • 2 sheets nori, halved, cut crossways into 1cm-wide strips
  • 2 green shallots, ends trimmed, thinly sliced diagonally
Instructions:
  • In a medium saucepan over medium heat, toast sesame seeds, stirring, for 30 seconds until lightly golden. Transfer to a bowl and set aside for later use.
  • Combine the water and mirin in a pan and bring to a boil over medium-high heat. Add the mussels and cook covered for 2-4 minutes until they open (discard any closed ones). Using tongs, transfer mussels to a plate and set aside.
  • Lower the heat and gently blend in the miso with the cooking liquid using a whisk. Allow it to gently simmer (avoid boiling) before adding the sesame seeds and tofu. Sprinkle in the nori strips, stirring delicately to keep them from clumping together. Let it simmer for 2 minutes, then take it off the heat and mix in the green shallots.
  • Portion out the mussels into individual serving bowls, then generously spoon the hot miso soup over them. Enjoy promptly.

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