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Miso Soup With Tofu And Wakame Seaweed

Chef.Morimoto's picture
Ingredients
  Dried wakame seaweed 1⁄2 Ounce (15 Gram)
  Tofu cake 10 Ounce (285 Gram, 1 Cake)
  Secondary bonito stock 3 1⁄2 Cup (56 tbs)
  Miso 4 Tablespoon (Medium-Salted)
  Chopped green onion tops 1 Tablespoon
Directions

1. Soak wakame seaweed until it softens (about 10 minutes). Do not oversoak. Drain and trim away any tough sections, then cut into 1-inch (2 1/2-cm) lengths. Cut tofu into 1/2-inch (1 1/2 -cm) cubes.
2. Heat bonito stock over medium flame. When lukewarm, extract 1/2 cup stock and blend in miso, making sure there are no lumps. Slowly blend mixture back into stock. Continue to heat but do not boil.
3. When miso is completely dissolved, add tofu and wakame seaweed. Remove from heat just before soup boils.
4. Divide among preheated soup bowls. Garnish with green onions.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Tofu
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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