Tofu & Miso Soup

Sat, 26 November 2022

Eva Pau's Tofu & Miso Soup

Ingredients

Dashi Stock:

Approx 10g / A5 size piece of dried kombu (kelp seaweed)

20g Dried Bonito Flakes - Katsuobushi

1 litre of cold water

 

Miso Soup:

4 tbsp of Miso Paste 

I packet Morinaga Silken Tofu Firm (cut into cubes)

1 tbsp Dried Wakame Seaweed (rehydrated in some cold water)

1 stalk of scallion (finely chopped)

 

Method

1. To make the dashi stock, soak the kombu in 1 litre of water for a minimum of 30 mins. Then boil on a medium to low heat until some small bubbles form.  

2. Take the kombu out of the water and add in 50ml of cold water and the bonito flakes. Turn up the heat and bring to a light simmer for 2 mins. Turn off the heat and let the bonito flakes rest in the stock for 10 mins until the flakes settle to the bottom. Drain and set the stock aside.

3. In a pot, add in the dashi stock. Bring it to a boil and turn off the heat. Then add in your miso paste and combine it with the stock. Add in your tofu, seaweed and scallion, then you’re ready to serve.