Ingredients
- 12-ounce block firm silken tofu
- 2 quarts dashi
- 6 tablespoons dark or red miso
- 2 tablespoons light or white miso
- 4 scallions, thinly sliced
Directions
Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 20 minutes then cut the tofu into 1/4 to 1/2-inch cubes.
Heat the dashi in a 4-quart saucepan over medium-high heat. When the dashi reaches 100 degrees F on an instant-read thermometer, ladle 1 cup into a small bowl. Add the miso, and whisk until smooth.
Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu and scallions and cook for another minute or until heated through. Remove from the heat, ladle into soup bowls and serve immediately.
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By edithanaya33
san diego
on January 19, 2012
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Incredibly delish!!! super easy to make, I had no trouble following the recipe. I did use Hondashi brand for the dashi. I added Wakame seaweed to add the real effect of restaurant soup. I love love loved it! my husband loved it too. I read the review which helped and I also Youtube it to get a visual.
By whisked_away
New York, NY
on January 12, 2012
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I started with Alton's recipe for dashi and then made this soup. All in all, it took about an hour and a half. The result was tasty, but milder than the miso soup I'm used to from sushi restaurants. I'm guessing they probably use mixes with additives and this is closer to home cooking. I added some broccoli, yellow squash, and rehydrated shitakes to the soup base before adding the miso so that the veggies had time to cook without me being nervous about boiling the healthy stuff outta the miso. I'm freezing the leftover dashi and look forward to making this soup again.
By nnwltrs1219_115...
Walnut Creek, CA
on November 03, 2011
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The soup comes out perfect. Be aware of one thing: good quality miso paste, like yogurt, contains active probiotics. The recipe didn't make it clear but one reason you only simmer the soup after adding the miso is to preserve the health benefits of the miso. Also, many Asian markets sell miso that's sometimes translated as "yellow" miso. It works really well for this recipe.
Read all 19 reviews