Miso soup with tofu chrysanthemum
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 79, total fat 4 G., saturated fats 1 G., proteins 8 G., carbohydrates 4 G., fiber 1 G., cholesterol 0 mg, sodium 331 mg, sugar 1 G.
Calories 79, total fat 4 G., saturated fats 1 G., proteins 8 G., carbohydrates 4 G., fiber 1 G., cholesterol 0 mg, sodium 331 mg, sugar 1 G.
This tofu chrysanthemum has become a social media hit: thinly sliced tofu floats in a bowl of broth, forming a beautiful flower. This dish is considered a test of Chinese chefs' knife skills, but it's very easy to make at home with a few tricks. When slicing soft tofu, we recommend using chopsticks on both ends to prevent accidentally cutting completely. To easily transfer the flower to the bowl, use a plastic spatula. We found this technique even more successful than using a special tofu flower cutter. This chrysanthemum can be served in a variety of clear broths. Chicken broth is most commonly used, but we preferred the richer Japanese miso soup, which is ready in minutes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp instant dashi, such as Hondashi
- 2 tablespoons white miso paste
- 400 g silken or soft tofu
- 1 green onion, thinly sliced
We recommend
Recipes with similar ingredients: miso (soybean paste), tofu, green onions
Cooking the dish according to the recipe:
- In a medium saucepan, bring 4 cups of cold water to a boil over high heat. Add the instant dashi and stir. Place the miso paste in a long-handled sieve and strain it into the dashi. Keep the broth on low heat to keep it warm.
- Meanwhile, cut the tofu block into quarters. Place a quarter of the tofu on a plastic spatula. Place wooden chopsticks on opposite sides of the tofu, parallel to each other. Carefully slice the tofu with a very sharp knife into thin slices.
- Make the slices as thin as you can without breaking the tofu (about 0.3–0.5 cm). You don't want to cut all the way through the tofu (the knife will stop at the chopsticks). Rotate the spatula and chopsticks 90 degrees so they are perpendicular to their previous position. Carefully slice the tofu in the other direction.
- Lift a spatula and spoon the tofu into the center of the soup bowl. Carefully pour about 3/4 cup of hot miso soup around the edge of the bowl to avoid damaging the tofu. Lightly swirl the soup and use chopsticks to gently separate the thin strips of tofu to create a chrysanthemum flower. Sprinkle with green onions. Repeat with the remaining tofu pieces and broth.
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