Miso and tofu soup
Preparation info
Difficulty
Easy
Feeds
four
Appears in
Old Food
By Jill Dupleix
Published 1998
It’s delicious! It’s nutritious! It probably even has riboflavin in it! Miso soup is one of the oldest soups in the Japanese repertoire, and one of the handiest at breakfast time or any time. Just add a few squares of fresh bean curd (tofu) and a little chopped green (spring) onion for a beautiful breakfast that didn’t come from a box of cereal.
Ingredients
1 litre 1¾ pints 2 tbsp 2 tbsp 3 tbsp 3
Method
Heat dashi broth to just below the boil and add mirin and soy sauce, stirring. Remove three tablespoons of broth and cool to lukewarm. Place miso paste in a bowl and whisk into a paste with the three tablespoons of dashi broth. Pour the miso paste very gradually back into the simmering broth, stirring constantly until dissolved.
Cut beancurd into small cubes and add to the gently simmering broth. Add any vegetables in small pieces, and heat through without boiling, (That’s printed in italic so that you remember not to boil it.)
PS. Look for red miso paste, a fermented and aged soybean paste, at health food stores and Japanese groceries.
© 1998 All rights reserved. Published by Murdoch Books.