- silken tofu, pressed and cut into 1/4" cubes
- 2 quarts dashi
- 6 T akamiso (red)
- 2 T shiromiso (white)
- 4 thinly sliced scallions (toss white ends in along with miso - they get sweet!)
Heat dashi to 100 degrees over medium heat. Ladle about 1 cup of dashi into bowl containing all the miso and whisk until smooth. Bring the remaining dashi to a light simmer for about 10 minutes. Add the miso and return to simmer - DO NOT BOIL!!! Add tofu and scallions, cook additional minute to heat them through. Serve
For a variation, see Enoki Mushroom Miso Soup.
Thinking of starting to add aburaage or lotus roots or wakame seaweed (or all 3!) to add variety and color ...
ReplyDeleteThe pictured version (made on 11/29/10) has tofu, scallion and wakame added - it was delicious!
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