Miso soup with greens and tofu
Units
Temperature
Servings
Ingredients
- 1 L water, light dashi, or vegetable broth rounded
- 100 g shiitake or brown mushrooms, sliced rounded
- 200 g soft or firm tofu, cubed rounded
- 100 g baby spinach, bok choy leaves, or chard rounded
- 45 g white or yellow miso paste rounded
- 5 ml soy sauce (optional) rounded
- 2 scallions, thinly sliced rounded
- 5 g wakame, dried (optional) rounded
Method
Method
- Bring the water, dashi, or broth to a gentle simmer.
- Add the mushrooms and simmer for 4 to 5 minutes.
- Add the tofu and greens. Simmer for 1 to 2 minutes, just until the greens wilt.
- Turn the heat to low. Put the miso in a small bowl, ladle in some hot broth, and stir until smooth.
- Stir the loosened miso back into the pot. Do not boil after adding miso.
- Taste and add a little soy sauce if needed.
- Serve with scallions and optional wakame.
Notes
- Why cubes are right here. Miso soup is an intentional exception to the rough-tofu rule. Soft tofu is cut into clean cubes so it stays intact in the clear, delicate broth; hand-torn soft tofu would crumble and cloud the soup. Use rough hand-torn pieces in thick sauces and glazes instead.
- Do not boil miso. High heat dulls the flavour.
- For a fuller soup, add extra mushrooms, or cooked shredded chicken or salmon flakes if the meal does not have to be vegetarian.
- Dashi made with bonito, katsuobushi, is fish, so the dashi version of this soup is not vegetarian and a dashi packet almost always contains it. For the vegetarian version use water, vegetable broth, or a kombu dashi with two or three dried shiitake soaked in it, which gives back most of the depth.