Miso Soup with Tofu

Miso Soup I

Servings  

Original Recipe Yield 3 to 4 servings

Ingredients

2 1/4 cups water
2 ounces firm tofu, cut into 1/4 inch cubes
1 tablespoon light miso paste
2 teaspoons barley miso paste
1/2 cup fresh spinach, washed and chopped
1 green onion, thinly sliced

Directions

1. In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
2. Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.

 

Miso Soup with Tofu

Miso Soup with Tofu and Green Onion
Photo (c) Setsuko Yoshizuka

Miso soup is the most popular soup in Japan. Typical Japanese-style meals include a bowl of miso soup. As miso varies in saltiness, adjust the amount of miso to your preference.

Ingredients:

3 cups dashi soup stock
1 block tofu
3-4 Tbsps miso paste
1/4 cup chopped green onion

Preparation:

Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Try not to boil the soup after you put miso in. *Makes 4 servings