Miso Soup with Grilled Rice Cakes

Miso Soup

  • 1½ ltr water
  • 15cm square piece kombu
  • 5g dashi
  • ⅓ cup dried wakame
  • 120ml miso
  • 150g silken tofu, drained and cut into 1 cm cubes
  • finely sliced green shallot, to serve
  • Pickles


Place water and kombu in a medium saucepan over high heat. Bring almost to the boil, then remove the kombu. As the water comes to a boil, add dashi, boil for a second or two then remove from the heat. Place the stock over heat and add the wakame. Heat until nearly boiling and then stir in the miso until dissolved. Stir through the tofu & remove from the heat. Scatter with sliced spring onion and serve with rice balls and pickles.


Grilled Rice Cakes

  • 2 cups sushi rice
  • 50g butter
  • 125ml soy sauce


Place rice in a bowl and cover with plenty of water. Stir for a moment or two then pour off the cloudy water and repeat process until the water is clear. Cook rice in a rice cooker. When cooked, remove from the heat and stand, covered, for a further 5 minutes. Fluff the rice and stand, uncovered, for 2 minutes. Heat the butter in a small saucepan until melted, then add the soy sauce and mix well. Set aside. With wet hands, shape the cooked rice into flat cakes or press into triangular mould. Heat a frying pan, drizzle in a little oil and fry, turning often and brushing with a little butter and soy sauce mixture, until they are browned and crispy

Previous articleLuxury, Longreach-Style
Next articleFinding Zen on the Sunshine Coast