Miso Tofu Soup
A warm and nourishing soup featuring soft tofu and earthy mushrooms, perfectly seasoned with miso and aromatics, perfect for any occasion.
Ingredients
Soup Base
- 6 cups water Essential for creating the soup base.
- 1 piece dried kombu Adds umami depth to the broth.
Main Ingredients
- 1 cup dried shiitake mushrooms Imparts rich earthiness.
- 1 large carrot, sliced Offers sweetness and color.
- 1 cup dried wakame seaweed Brings texture and nutrients.
- 12 oz soft or silken tofu, cubed Provides creaminess and protein.
- 1 tbsp grated fresh ginger Adds warmth and aids digestion.
- 2 cloves garlic, minced Infuses aromatic depth.
- 3 tbsp white or yellow miso paste The soul of the soup, rich in flavor.
- 2 tbsp soy sauce Enhances flavor with saltiness.
- 1 tbsp toasted sesame oil Adds nutty aroma.
- 2 tbsp scallions, sliced for garnish Brightens the dish.
- 1 sheet nori, cut into strips Adds an additional umami layer.
- to taste sesame seeds or chili oil, for garnish Optional toppings for added texture.
Instructions
Preparation
- In a pot, combine water and dried kombu, soaking it for about 30 minutes to extract flavor.
- Bring the kombu-infused water to a gentle simmer over medium heat.
- Stir in sliced carrots and rehydrated shiitake mushrooms and simmer for 5-7 minutes until they soften.
Cooking
- Gently add dried wakame and cubed tofu, cooking for another 3-4 minutes until heated.
- In a small bowl, dissolve miso paste in a ladle of broth before stirring it back into the pot to avoid clumps.
- Stir in soy sauce and toasted sesame oil, taste and adjust seasoning if necessary before removing from heat.
Notes
For optimal flavor, allow kombu to steep longer in cold water. Add miso at the end of cooking to preserve probiotics. Garnish with scallions and sesame seeds for best presentation.