Miso Soup Recipe with Tofu and Scallion
Have you ever wondered about the delicious miso soup commonly served at Japanese restaurants? Here’s a quick guide to what’s in miso soup and everything you need to know about this classic dish!
Equipment
Ingredients
Instructions
- Preparation: Chop scallion, cut tofu into cubes.
- Bring to a boil: Put the scallions, tofu, dashi powder, and water in a saucepan, and bring to a boil on medium heat.
- Simmer: Lower the heat and simmer for one minute.
- Add miso paste: Turn off the heat, add miso (use a miso measuring whisk if you have it), and stir gently until it dissolves.
Notes
- Storage: 3 days in the fridge.
- If the taste of the soup is light to you, feel free to add more miso paste.
- If you want to try making dashi from scratch, here are the recipes: vegan dashi (shiitake mushroom and kombu), awase dashi (bonito and kombu), niboshi dashi (dried sardine)
- Always add miso paste after turning off the heat. If you boil the miso, you will lose the excellent flavor.
- When adding the miso to your soup, stir gently (try not to break the tofu).
Video
Nutrition
Serving: 1servingCalories: 54kcalCarbohydrates: 5.6gProtein: 4.6g
This nutritional information is estimated and provided for general reference only.