If you’re craving soup but you don’t have any time or much of an appetite, miso is for you! This recipe works best with dashi broth, which I do not have on hand so I did without and was very satisfied. If you have used dashi in miso soup, then give me a holler in the comments section. I do not know how to use the stuff, but I would love to learn.
the learning curve
- You can use any miso, white will give you a pretty soup but it’s more mild. I used chili miso which gave my soup a nice kick but a more rusty color
- If you want a chew in your soup use firm tofu. For a custard-like consistency, go for silken tofu.
- Make a bigger meal out of this with some cooked noodles or scrambled egg cooked right in.
Adapted from Mark Bittman “How To Cook Everything”
- 3 T miso, scant
- 4 oz tofu, cut into small cubes
- 2 scallions, chopped
- A medium pot
- Small mixing bowl
Fill the pot with 3 cups of water and put over medium heat. When teeny tiny bubbles appear, ladle out about 1/2 C into the mixing bowl.
Add the miso and whisk until smooth. This is called a slurry.
Add the slurry back into the soup and give it a stir. Slowly drop in the tofu.
Let the soup sit for a couple minutes, until the tofu is heated through. Add scallions and serve.