How To Make: Miso Soup with Tofu - Clearspring Organic Recipe

miso paste

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is lower in sodium, while soybean paste can be more budget-friendly.

tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu is lower in calories, while firm tofu is often less expensive.

Pour 800 milliliters of water into a pan and turn the heat to high.

Add 2 small pieces of kombu seaweed and 1 piece of shiitake mushroom to the water.

Leave the stock to steep for over 10 minutes.

Lift the two flaps at the top of the tofu container and cut off the sides.

Cut the top open and pour the tofu out onto a board, draining the excess water carefully.

Cut the silken tofu through the middle, then into triangles, and then into mini cube pieces.

Cut the spring onion into two and then into thin small pieces.

Add 1 tablespoon of wakame seaweed flakes to the pan with the stock.

Add 2 tablespoons of miso paste through a sieve and stir slowly to remove bits of soybean skin.

Add the tofu pieces and spring onions to the pan.

Simmer on very low heat to preserve the beneficial enzymes in the miso.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens