As with many chunky soups in Asia, we enjoyed this fish and vegetable miso soup with rice. If you prefer to serve yours as a starter course, go ahead and enjoy it that way. You may want to serve it in smaller portions though.
6cupsdashi(or dissolve 2 to 3 tablespoons dashi granules in 6 cups of water)
3tablespoonsmiso paste
moringa (malunggay) leavesas much or as little as you like
Instructions
In a pot, heat the dashi.
Ladle about half a cup of hot dashi into a bowl and stir in the miso paste until free from lumps.
Drop the fish squares into the pot, stir and allow the water to come to the boil. Lower the heat at once, cover the pot and let the fish simmer for five minutes. That’s all the time they need to cook. Seriously.
Turn up the heat and add the tofu cubes to the pot. When the liquid simmers, count 30 seconds, add the malunggay leaves, pressing them lightly into the liquid. Cook for a minute then turn off the heat.
Stir the miso paste into the broth. Taste and add fish sauce, if needed.