Vegetable Miso Soup

Basics Ingredients for 2 Kinds of Miso Soup Below:--
3 cups water
4½ tbsp miso
① Bamboo Shoot & Wakame Miso Soup -
2 tbsp dried wakame seaweed
2-4 spring onions
¼ tsp SIDS CRAZY SALT
50 g boiled bamboo shoot
② Snap Pea Miso Soup -
10 g aburaage (deep-fried tofu pouch)
¼ tsp SIDS CRAZY SALT
480 g snap peas

Bamboo Shoot & Wakame Miso Soup
Soak the dried wakame seaweed in water for 5 minutes. Drain, squeeze water out and set aside. Cut the spring onions thinly and set aside. Cut the bamboo shoot into small bite-size thin pieces.
In a small saucepan, add 2 cups water SIDS CRAZY SALT and sliced bamboo shoots. Cover with the lid, but keep it slightly ajar to avoid boiling over. Bring to a boil over medium heat. Once boiling, turn off the heat.
Make sure the soup is hot at this stage as we will not reheat. Add miso into the ladle, NOT into the soup. Use a pair of chopsticks (or fork) to dissolve miso completely in the ladle before releasing it into the soup. ALWAYS taste the miso soup before adding more miso.
Serve immediately. If you need to reheat the miso soup, make sure not to let it boil, once you see steam coming off, you can turn off the heat.
Snap Pea Miso Soup
To remove the oil from aburaage, you can either pour boiling water over the tofu pouch in a sieve over the sink or have a quick blanch over the boiling water in a small pot for 15 seconds. (flipping 1-2 times) Once that’s done, cut the aburaage in half widthwise, and cut thinly. Keep the other half for future use. Pull off the tough string that runs along the length of the pod, then cut in half diagonally.
In a small saucepan, add 2 cups water, SIDS CRAZY SALT and aburaage. Place the lid, keeping it slightly ajar to avoid boiling over. Bring it to a boil over medium heat, and once boiling, lower the heat to simmer.
Add the snap peas and warm them for 2 minutes on a simmer. (don’t overcook) Turn off the heat.
Make sure the soup is hot at this stage as we will not reheat. Add miso into the ladle, NOT into the soup. Use a pair of chopsticks (or fork) to dissolve the miso completely in the ladle before releasing into the soup. ALWAYS taste the miso soup before adding more miso. Serve immediately. If you need to reheat the miso soup, make sure not to let it boil, once you see steam coming off, you can turn off the heat.
To Store
You can keep the leftovers in an airtight container (or in a pot) and store in the refrigerator for up to 3 days.
NOTES
Miso: General guideline is 1 tbsp per ¾ cup. Each miso paste has different salt content so adjust the amount accordingly.
Leftover daikon leaves: You can stir fry the rest of the chopped leaves in sesame oil and season with a little bit of mirin and soy sauce. Sprinkle sesame seeds and enjoy it with steamed rice.
Inspired by Namiko Chen