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Miso soup with Tofu

Posted on August 19, 2009 at 5:20 PM

We've had cool weather in LA.  It was perfect weather for the eight mile hike we did up   Westridge fire road last Sunday.  I got my arm stung by a bee as we were coming down the mountain but otherwise, it was nice to be outdoors.  My hiking pal Ellen always asks the same question when we get to the top of the Santa Monica mountains, "So what does this remind you of?" and we all have the same answer,  "TUSCANY!"  (...........without the vineyards!).  See, you don't have to spend all the money or free miles to see Italy.  If you have never done this hike before,  try it.   it's very nice.  You can bring your dog along.

On cool summer days like this, you can have warm soup in the middle of the day and get a nice lift of energy.  I made some miso soup. It only took a few minutes to whip it up since I already had the Dashi broth ready.  Good girl.

For this miso soup, use the freshest tofu you can find.  I love  You don't  have to cut the block of tofu in cubes.  Just put the half or whole block of tofu into the saucepan and break it up with the ladle to get uneven size pieces of tofu.  It is more fun and textural this way.   



Active Work and Total Preparation Time: 10 minutes


3 1/2 cups Dashi (see BASICS for  Dashi broth recipe) or Dried Maitake Mushrooms Dashi (here is the link for the Vegan recipe)


3 1/2 to 4 tablespoons koji, white or red miso


6 ounces soft tofu, drained 


1 green onion, chopped, optional


Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer.


In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.


Add the tofu to the soup.  Break up the tofu in the saucepan.

Pour the soup into individual bowls.


Sprinkle each bowl with chopped green onion. Serve immediately.

Categories: Soups, Egg and Tofu, Breakfast Fare

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