This Miso Soup with Silken Tofu is a wholesome, natural addition to my Japanese Simmered Beef with Potatoes and Peas and accompanying vegetable dish Green Beans with Sesame Dressing. A hearty and nutritious meal full of natural flavours and umami. I encourage you to try these simple dishes as a combined meal and enjoy their simplicity and comforting flavours in the coming months. If you have any questions about these dishes or comments or compliments please do not hesitate to contact me. Happy Cooking! Sylvia xx
INGREDIENTS Serves 2
2 x sachets of Hikari Instant Miso Soup with Wakame
350ml filtered water
1 x 300g pack of Silken Tofu
Light soy sauce
Finely shredded/sliced spring onion tops
- Open the pack of silken tofu and cut in half, then cut into small cubes.
- Place these tofu cubes into Japanese style soup bowls or small soup bowls.
- Leave the remaining portion of tofu in its pack and place it in a sealed container. Keep refrigerated for your next comforting Miso Soup.
- Place the 350ml filtered water into a medium saucepan. Slowly bring to just below boiling point. Turn down the heat and gently simmer.
- Meanwhile, open the sachet of miso paste and empty the contents into a small bowl. Add about 2-3 tablespoons of the hot water over the miso, gently mix with a spoon. Then pour the miso liquid very slowly into the hot water in the saucepan. Gently stir until well blended. Do not allow it to boil.
- Taste for seasoning. Adjust with a dash of light soy sauce if necessary.
- Pour the miso broth over the silken tofu in the soup bowls.
- Garnish with finely shredded/sliced spring onion tops and serve.
Enjoy the comfort of a nourishing Miso Soup! Sylvia xx
Want to learn more about Japanese Home Cooking? Join my Japanese cooking classes when we re-schedule in the future.
Hikari Instant Miso Soup with Wakame is available at supermarkets or Asian grocers. Or try the Sweet Red Miso by Meru Miso based in Launceston, Tasmania and available Australia wide.