Miso Soup with Soft Tofu Recipe
Deeply savory, naturally nutritious, and refreshingly light, Miso Soup with Soft Tofu is truly a shining gem in the realm of liquid diets. Far from being just a simple, humble dish, this beacon of balance sings a symphony of umami flavors, heralding from the heart of Japanese culinary art, Miso soup has indeed left a mesmerizing mark on food lovers worldwide. Adding soft tofu into it brings an enchanting edge that not only enhances the smooth texture but also amplifies the health quotient significantly. This Miso Soup with Soft Tofu promises you a delightful experience at the confluence of deliciousness and nutrition – an experience, that could beautifully brighten your liquid diet journey.
Ingredients
- 4 cups of Dashi Japanese soup stock
- 3 tablespoons of Miso paste Soybean paste
- 1 block of Soft Tofu 200 grams, cut into small cubes
- 2 stalks of Spring Onions finely chopped
- 1 pack of Wakame Seaweed, soaked in water
Instructions
- Begin by making the Dashi, the soul of the soup. Pour the Dashi into a deep pot and bring it simmer on medium heat.
- As the Dashi gently bubbles, incorporate the Miso paste by adding it gradually, and dissolving it thoroughly to prevent lump formation.
- Once the miso has blended well, add the Wakame, letting it soak up the soulful soup and expand gracefully.
- Toss in the tofu cubes, treating them tenderly to maintain their form.
- Simmer the soup for a few minutes, letting all the ingredients dance harmoniously in the flavorful bath.
- Sprinkle the spring onions just before serving to add a pleasant pop of color and a fresh crunch.
Video
Notes
To enhance the flavors and customize this recipe to your liking, consider these tricks:
- If you prefer a bit of a heat, add a hint of chili oil or flakes.
- You can replace Dashi with vegetable or chicken stock, ensuring it’s MSG-free.
- Experiment with various types of Miso paste such as white, red, or mixed for different flavors.