Japanese · Breakfast · Serves 2
Classic Miso Soup
⏱ 15 minUses Silken Firm≈ 90 kcal · 6 g protein per serving
The quiet centre of a Japanese breakfast. Silken tofu warms gently in dashi and miso — never boiled, always coaxed.
Ingredients
- 200 g EZUMI Silken Firm Tofu, in 1.5 cm cubes
- 700 ml dashi (or light vegetable stock)
- 2 tbsp white miso paste
- 1 tbsp dried wakame, rehydrated
- 1 spring onion, finely sliced
コツ
The one tip
Cut silken tofu in your palm with a butter knife — it keeps the cubes whole.
Method
01
Bring the dashi to a bare simmer over medium heat.
02
Ladle a little hot dashi into a bowl, whisk in the miso until smooth, then return it to the pot. Do not boil after this point.
03
Slide in the tofu cubes and wakame. Warm for 2 minutes.
04
Ladle into bowls and finish with spring onion.
Made with EZUMI Silken Firm —
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