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.

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.

Tofu and Aburaage Miso Soup

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Recipe by Mika

Servings

4

servings

Cooking time

15

minutes

Ingredients

• 900 ml dashi stock (about 30 oz)

• 60 g kome miso (2 oz)

• 1/2 block tofu

• 1/2 piece aburaage

• 1/2 negi/ long onion

Directions

• Prepare these ingredients.
• Pour boiled water over the aburaage to remove excess oil.
• Cut it in half lengthwise and cut them into thin strips.
• Slice the naganegi/long onion thinly.
  
• Heat the dashi stock over medium-high heat.
• When the dashi becomes warm, add the long onions.
• If you feel it is too thick, slice the tofu horizontally in half.
  Cut the tofu lengthwise.
  Cut them into bite-size pieces. Add them to the pan.
  
• Add the aburaage to the soup.
• Dissolve the miso in the soup using a strainer. You can dissolve miso little by little in a ladle or a bowl with chopsticks if you don’t have the tool.
  
• Turn off the heat as soon as the miso has dissolved so you won’t ruin the pleasant aroma.

Thank you for allowing me to share my recipe with you. I hope to see you again soon.

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