Miso Soup with Tofu
About This Recipe
Miso soup is known for its savory, umami flavor and comforting warmth. It's made with miso paste, a fermented soybean paste, dissolved in a broth called dashi. This vegan version uses shiitake kombu broth as the traditional dashi contains bonito. Common additions include tofu, wakame seaweed, and green onions as a garnish. But other vegetables are commonly added and I have used some shredded cabbage for texture.
Ingredients
- 2 Tbsn Miso
- 500 ml Shiitake Kombu Dashi (see notes)
- 150g Silken tofu
- 1 Tbsp Spring onion chopped
- 1/4 cup Cabbage shredded
- 1/2 Tbsp Dried wakame
Instructions
- 1
Note: Unless your using powdered Shiitake dashi then the Shiitake Kombu dashi needs to be prepared beforehand as it takes time to steep. Click here for link to recipe
Drain the tofu and wrap it in paper towels with a light weight on top to remove some of the water. Leave to drain for 10 minutes.
Finely slice the spring onion and set aside
Shred cabbage I use a mandolin on the finest setting for the cabbage and set aside. But if you don't have one use a sharp knife to shred cabbage.
- 2
Once the drained tofu is ready cut it into cubes and set aside
Put the shiitake kombu dashi into a small saucepan and heat to a simmer but do not allow it to boil.
Put the miso into a small sieve and use a spoon to stir it through the sieve into the dashi stock.
Add the shredded cabbage and dried wakame and turn off the heat.
Taste the dashi and if required add more water to reduce saltiness or add miso to increase umami to suit your personal taste.
Gently add the tofu cubes and let sit for a minute or so to warm the tofu through but do not stir or the tofu will break apart.
- 3
Add 1 tablespoon of the finely sliced spring onion to each of the serving bowls
Ladle the miso soup into the bowls being extra careful not to break up the silken tofu and serve immediately
Notes
Powdered Shiitake dashi can be purchased at Asian grocery stores but check ingredients as some contain bonito. Shiitake Kombu dashi is easy to make and worth the effort as you know what has gone into it and the kombu increases the umami flavour.
Hints:
Silken tofu has the nicest texture for miso soup but can be difficult to work with. If you prefer use a harder tofu until your confident working with silken tofu.
Silken tofu comes in 300g blocks so you will need half a block for this recipe.
You can finely slice one of the shiitake mushrooms left over from making the stock and add to the soup.
I use a tea strainer(pictured below) to put the miso into the dashi stock as I find it easier. Put the two tablespoons of miso into the strainer close and then stir in the dashi till miso dissolves. There will be some grainy residue from the miso in the strainer do not add this to the soup.
