Miso soup with tofu
Japanese miso soup with tofu, wakame and bonito dashi.
Approximate total time: 30 min4 servingsJapan
Ingredients
For 4 servings.
1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.
- 960 ml water
- 10 g kombu seaweed
- 1 cup dried bonito flakes (katsuobushi)
- 200 g cubed silken tofu
- 4 tbsp miso
- 1 tbsp dried wakame
- 1 sliced spring onion
Step-by-step method
- Slowly heat the water with kombu; remove the kelp before boiling.
- Add bonito, simmer for 30 seconds and turn off the heat.
- Leave for 10 minutes and strain into a clean saucepan.
- Dissolve miso in a ladle of stock and return it to the pan off the heat.
- Add tofu and wakame; warm gently without boiling and finish with spring onion.
✦ Kitchen tip
Bonito stock contains fish. Avoid boiling the soup after adding miso.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.