Tofu Miso Soup Recipe
Tofu Miso Soup Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 4
- Calories: 84
- Fat: 3.36 g
- Saturated fat: 0.622 g
- Carbohydrates: 7.78 g
- Sugar: 2.59 g
- Sodium: 998 mg
- Fiber: 1.9 g
- Protein: 6.02 g
Recipe type: Appetiser
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Tofu miso soup is one of the most favourite Japanese cuisines. Moreover, it is also very famous within the Pacific Region. Even though, it was originated in Japan. However, it is widely served in Korean restaurants with a little bit of difference. Miso soup is very easy to make and tastes delicious. If you are looking for its recipe, you can follow the given steps.
Ingredients
- Dried seaweed (wakame) - 1⁄4 oz (7 g)
- Miso paste - 1 1⁄2 Tbsp (20 ml)
- Spring onions - 2 medium
- Fresh soft tofu or long life silken tofu - 4 1⁄4 oz (120 g)
- Dashi (fish and seaweed stock) - 13 1⁄2 fl oz (400 ml)
- Water - 400 ml (13 1⁄2 fl oz)
- Powdered dashi - 1⁄2 tsp (2.5 ml)
- Portebello mushrooms or Shiitake
Instructions
- First of all take a big sauce pan and put dashi into it.
- Put the sauce pan on a high heat stove.
- While heating the dashi, put the seaweed into a small bowl.
- Then, pour some water into in the bowl until the seaweed is covered with it properly.
- Take a cup and put miso.
- Now, put some dashi on the miso so as to melt it down.
- Dissolve the miso by stirring and then pour the mixture into the saucepan. Now, stir the mixture gently.
- You will have to cut the tofu into small pieces squares according to your requirement (usually it is cut into one centimetre square).
- After cutting, add the tofu to the mixture in the pan and cook it on low heat.
- Now, add the soaked wakame in the pan.
- You must keep the heat low because high heat will spoil the taste of the soup.
- Your tofu miso soup is ready to be served.
- You can add chopped onions to your soup before serving it.
Instructions
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1
Goes well with:
Caramelized Onion Garlic Bread
Probably the best side order for this particular dish.
 - 1⁄4 oz (7 g) Miso paste - 1 1⁄2 Tbsp (20 ml) Spring onions - 2 medium Fresh soft tofu or long life silken tofu - 4 1⁄4 oz (120 g) Dashi (fish and seaweed stock) - 13 1⁄2 fl oz (400 ml) Water - 400 ml (13 1⁄2 fl oz) Powdered dashi - 1⁄2 tsp (2.5 ml) Portebello mushrooms or Shiitake Instructions First of all take a big sauce pan and put dashi into it. Put the sauce pan on a high heat stove. While heating the dashi, put the seaweed into a small bowl. Then, pour some water into in the bowl until the seaweed is covered with it properly. Take a cup and put miso. Now, put some dashi on the miso so as to melt it down. Dissolve the miso by stirring and then pour the mixture into the saucepan. Now, stir the mixture gently. You will have to cut the tofu into small pieces squares according to your requirement (usually it is cut into one centimetre square). After cutting, add the tofu to the mixture in the pan and cook it on low heat. Now, add the soaked wakame in the pan. You must keep the heat low because high heat will spoil the taste of the soup. Your tofu miso soup is ready to be served. You can add chopped onions to your soup before serving it. 3.2.1284
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