Miso Soup with Tofu
Miso soup with tofu is a recipe featuring fresh ingredients from the herb category. Try this and other recipes by Spoonsparrow!
Ingredients
- 800 ml fish stock (or any clear broth)
- 2 tbsp white miso paste
- Salt
- ground pepper
- 200 g tofu
- 1 sheet nori (cut into fine strips)
- 2 tbsp sliced scallion greens (from tender scallion greens)
- 1 piece kombu seaweed (about 15x15 cm)
- 30 g dried bonito flakes (Hana-Katsuo, about 3 thick tbsp)
Instructions
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1.
Heat the stock and stir in miso paste until fully dissolved. Season soup with salt and pepper.
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2.
Cut tofu into cubes.
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3.
Add tofu to soup and simmer gently for 4-5 minutes, tasting.
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4.
Serve soup in bowls, sprinkled with nori strips and scallion greens.
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5.
To make dashi broth, wipe kombu carefully with a cloth; do not wash.
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6.
Place kombu in 800 ml water in a pot and slowly bring to a gentle boil over medium heat. When the water starts boiling, remove kombu. Then bring the water back to a boil again.
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7.
Add bonito flakes to the pot, bring to a boil again, and wait about 1 minute until the flakes sink to the bottom, then strain the broth through a cloth.
