Time: 40 min.
Complexity: easily
Servings: 8

Miso soup with tofu (Misoshiru) - detailed recipe.

Ingredients:

• 1 piece (340 g) firm silken tofu
• 2 liters dasi (Japanese broth)
• 6 tablespoons red soybean paste miso
• 2 tablespoons white rice miso paste
• 4 thinly sliced ​​green onions

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

green onions, miso (soybean paste), tofu

We recommend

Preparation:

Step 1
• Wrap a piece of tofu in two layers of paper towels and place it on a plate. Cover it with a second upside-down plate and place an 800g can of food on top as a weight. Let it rest for 20 minutes, then cut the tofu into 0.5-1cm cubes.
Step 2
• In a 4-quart saucepan, heat the dashi over medium-high heat. When the broth reaches 100°F (38°C) on a candy thermometer, pour 1 cup into a small bowl. Add the miso and stir until smooth.
Step 3
• Bring the remaining dashi to a simmer, about 10 minutes. Add the miso mixture and stir. Return to a gentle simmer, being careful not to boil the mixture. Add the tofu and green onions and cook for another minute, until heated through. Remove from heat, ladle the soup into bowls, and serve immediately.

Votes: 4