Tofu and Aburaage Miso Soup
I’m so happy that I’m finally able to share my recipes for miso soup/ miso shiru.
I’ve been wanting to introduce how to make miso soup but honestly, it’s a little difficult for me to make a recipe for it.
As I said before in other articles, miso soup is very regional, and the taste is different from family to family. The flavor is also different depending on what types of dashi/ broth and miso you will use for the soup. I’ve decided to clarify what ingredients I used for each miso soup.
Today, I’m going to share one of the most common miso soups. The dashi I used for this soup is “My daily dashi”. You can find the recipe here.
I chose kome/rice miso. The color of this miso is categorized as 淡色(tanshoku) which means light color, and the flavor is a bit salty.
Please check the article below if you don’t know about Japanese miso very well.
|Name||信州みそ (Shinshu miso)|
|Region||Nagano prefecture which is No.20 on the map (It’s called Shinshu in the old-time)|
|Color||淡色 (tansyoku) /light color|
|flavor||salty, a little sweet, light umami flavor|
Solid ingredients in this soup are tofu, aburaage and naga-negi. Those are often used for miso soup together or individually, and go well with almost any type of dashi and miso.
Preparation for tofu
I chose silken tofu for this miso soup because I like to enjoy the smooth and soft texture. I usually cut silken tofu on my hand because it easily collapses on a cutting board.
However, if you are worried about cutting yourself, you don’t need to follow my way of preparation. It’s not a big problem if your tofu crumbles a little bit. You can also use cotton tofu. It’s easier to cut on a cutting board and you can enjoy a thick taste and firm texture.
Useful kitchenware for miso soup
Since Japanese people make miso soup on a daily basis, many households use a special strainer like this.
Using this type of strainer makes it extremely easy to dissolve the miso in the soup.
Even if you don’t have the strainer, don’t worry about it. You can dissolve miso little by little in a ladle or a bowl with chopsticks.
Let’s move on to the recipe.
Thank you for allowing me to share my recipe with you. I hope to see you again soon.
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