Miso soup with tofu
Tofu and wakame miso soup is a light Japanese soup made with dashi. Dissolve the miso separately and add it after the main cooking to preserve its aroma.
Additional 10 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Prepare the kombu
Gently wipe the kombu with a slightly damp cloth, without washing off all the white film. Place it in a pot with 1000 ml of cold water and let it sit for 10 minutes. Soak the wakame separately in a small bowl of water.
Heat the dashi base
Gently heat the water with kombu almost to a boil. When small bubbles appear around the edges, remove the kombu. Do not let it boil for too long: this can make the broth too thick and strongly flavored.
Add the katsuobushi
Bring the liquid to a gentle boil, turn off the heat and add the katsuobushi. Steep for 3 minutes, then strain through a fine sieve without squeezing the fish flakes.
Prepare the fillings
Cut the tofu into small cubes, trying not to crush them. Drain the wakame on a sieve and cut it if necessary. Slice the green onions thinly. Return the strained broth to a clean pot.
Heat the tofu
Add the tofu and wakame to the broth, heat for 2–3 minutes on low heat. Do not stir vigorously or let it boil violently: the delicate cubes should retain their shape until serving.
Mix the miso and serve
Ladle some hot stock into a bowl, dissolve the miso thoroughly in it and return the mixture to the saucepan. Warm without boiling, add the spring onions and immediately divide between bowls.
Little hint
Miso varies in saltiness and richness, so additional salt is not needed here. For a smooth soup, it’s easier to fully mix the paste with some broth from the pot first.
Frequently asked questions
What should I watch out for when cooking?
Miso varies in saltiness and richness, so additional salt is not needed here. For a smooth soup, it’s easier to fully mix the paste with some broth from the pot first.
How should I prepare the ingredients?
Gently wipe the kombu with a slightly damp cloth, without washing off all the white film. Place it in a pot with 1000 ml of cold water and let it sit for 10 minutes. Soak the wakame separately in a small bowl of water.
