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Miso Soup with Tofu, Bean Sprouts and Herbs

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
30MIN
Cuisine

Ingredients

Kombu: 1 each

Katsuobushi: 30 g, dried

Miso paste: 2 tbsp, yellow

Tofu: 200 g, diced

Bean sprouts: as desired

Aromatic herbs: as desired

Chilli sauce

Learn this classic Japanese miso soup recipe with tofu and bean sprouts: it's an easy and delicious way to start a very umami dinner.

Method
01.

To make the dashi broth, carefully wipe the kombu with a cloth but do not wash. Slowly boil the kombu in 800 ml water on a medium heat. As soon as the water begins to bubble remove the kombu. Then allow the water to boil.

02.

Add the bonito flakes to the pot and bring to the boil again. Wait approx. 1 minute until the flakes sink to the bottom and then strain the broth through a cloth.

03.

Heat the broth once again and stir in the miso paste until it is completely dissolved. Season with salt and ground black pepper. Add the tofu and simmer for 4-5 minutes. Season again.

04.

Serve the soup in bowls and add the bean sprouts and the herbs. If desired serve with a dollop of chilli sauce.

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