Tofu – Miso – Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g tofu, firmer
- 1 spring onion (s)
- 1 liter water
- 100 g soybean paste, Japanese, miso
- 1 tablespoon rice wine, Japanese, mirin
- Fish stock, Japanese, Dashi - granules
Print Recipe
Pin Recipe Instructions
- Cut the tofu into 1 cm cubes with a sharp knife. Cut the spring onion diagonally into 1 cm thick pieces.
- Pour the dashi granules with water into a small saucepan, stir with a wooden spoon and bring to the boil. Reduce heat. Stir in miso and mirin; Make sure that the broth does not boil (so that the miso aroma does not evaporate).
- Heat the tofu cubes in the hot but not boiling broth over medium heat for 5 minutes.
- Arrange the soup in portions and garnish with the sliced spring onions.
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