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How to cook Japanese Classic Miso Soup with Tofu
The Japanese often begin their day with a warm bowl of miso soup. But it’s good anytime–especially if you’re feeling sick. If you have the Japanese pantry staples miso, kombu (kelp), and katsuobushi (dried bonito flakes or tuna flakes) on hand, the soup is ready in less than 15 minutes. The original is full of savory, umami flavor but also high in sodium, so I’ve cut back a bit on the miso and bonito flakes.
This Ham and Cheese Breakfast Casserole Recipe is amazingly delicious, easily chewable that just melts in your mouth combined with that savory cheese.
Japanese Classic Miso Soup with Tofu by Pinoy Recipe dot net:
Japanese Classic Miso Soup with Tofu Recipe
- 1/2 cup dried wakame a type of seaweed
- 1/4 cup shiro miso white fermented-soybean paste
- 6 cups Dashi
- 1/2 pound soft tofu drained and cut into 1/2-inch cubes
- 1/4 cup thinly sliced scallion greens
- Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Drain in a sieve.
- Stir together miso and 1/2 cup dashi in a bowl until smooth.
- Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame.
- Simmer 1 minute and remove from heat.
- Immediately stir in miso mixture and scallion greens and serve.