Miso Soup with Tofu. Rating: Unrated. Recipe by Oxmoor House March Save Pin Print More. Gallery Miso Soup with Tofu. Credit: Oxmoor House. Recipe Summary test hands-on:. Nutrition Info. Source Cooking Light Global Kitchen. Per Serving:. Be the first to rate and review! No ratings or reviews yet. It is a perfect time to make soup in cold weather.
Hi Leala! I like white or awase miso paste for miso soup. If you prefer it salty and smoky, then go for red miso paste. Thank you so much! I got the Hikari organic white miso. I just made your recipe, and it is absolutely delicious! It is on par with the miso soup I get at restaurants.
My husband and I went to Japan several years ago and I fell in love with the food. The Riken brand of powdered dashi that you mention was recommended to me by a woman who owns a small Japanese grocery close to my office here in the United States. This hit the spot.
I used Dashi granules and added some tofu with a little nori on top to serve. Thank you so much for sharing this recipe. I do make my own kombu dashi for this for a vegan version. This is my go-to recipe from now on! I have made several attempts at other miso recipes. This is by far the best and the easiest. No need to keep searching for any other recipe. I know a little goes a long way with the seaweed. Thank you! Hi Craig!
As for tofu, use silken and dice them quite small smaller than bite size is better. Very good simple recipe!!! Found everything I needed at the local Asian market the miso paste will be in the refrigerated section. Will be adding this to the normal lunch rotation. You are so welcome Nichi! Hello from Texas! I cannot wait to try your recipe!!
What would be the best tofu to use? Also what kind of seaweed. Is it dried or fresh? I would appreciate all the help I can get! Thanks so much in advance! Hi Leta! As for seaweed, look for the dry wakame type, which you can find in every Asian grocery store, or here on Amazon. Absolutely divine! My previous attempts at making miso soup did not even come close to this recipe. Clearly simple is best with miso soup.
I changed my liquid concentrated dashi to the HonDashi granules mentioned in the article. What a difference! Thank you Caroline for another recipe that my Japanese mom would love:. My three boys all loved it too. What a crowd pleaser, it was so fast to make. I have gone to the store for Miso paste alone several times since the first and it is always great.
Wonderful Wendy! I LOVE your blog and traditional recipes that include short cuts without the guilt from not preparing all ingredients from scratch. This miso recipe is simple yet tastes wonderfully complex from the cooked onions, hon dashi and miso combination. Finding your blog filled so many gaps in how I cook or tried to cook Japanese food.
Many thanks for creating an amazing blog with background stories that make recipes come alive. Now off I go to the Japanese grocery store to find Riken dashi so I can decide if I have a new favorite to add to my pantry. Thank you Carol for the beautiful comment! I always ask my mother about her recipes and though she never writes them down just like your mother — is it a Japanese thing? Neither one of them have ever written down a recipe in their lives, never accurately measured anything and never really willingly shared a recipe outside the family!!
Maybe we all need to have a serious talk with them and tell them to write that stuff down! It was the best. Thank you. I especially liked the miso in the strainer. Pickled Plum is a blog with over a thousand recipes packed with delicious flavors, and all easy to make! Ready in 15 minutes from start to finish.
Miso soup may be the most famous Japanese dish of all time. I grew up on this cloudy, savory soup and can never get enough of its comforting properties. My mother made the best homemade miso soup. What is Miso Soup? Popular ingredients added to miso soup: Tofu Green onions scallions Seaweed wakame Deep-fried tofu pouches aburaage Eggplant Daikon Shimeji mushrooms Okra Kabocha squash Potato Carrot Cabbage Spinach You can also add fresh clams to make the broth briny so delicious!
You get the sweetness of the white miso paste mixed with the smokiness and saltiness of the red miso paste. It has so much depth in flavor that I sometimes find it overwhelming, which is why I prefer awase miso. Needless to say a little goes a long way here! Serves 2. Nikuman Japanese buns Nikuman is the Japanese name for steamed, filled buns. View recipe. Cook 1 hr. Serves 4. Dakkochi Kebabs with Kimchi Kimchi is a Korean side dish made of vegetables with a variety of seasonings. Go to all recipes.
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