Tofu Miso Soup

Do you like Japanese food? My husband and I love it! It’s our payday treat — we usually eat at Genki Sushi almost every payday — or almost every time we crave for Japanese food.

I’m very fortunate to have found Nami’s blog, Just One Cookbook because I have learned to make Japanese food at home! Who would have thought? 🙂 I’ve made Gyudon, Okonomiyaki, Chicken Teriyaki and Miso Soup with her blog as my guide. I still need to gather up courage to make sushi! I’ve promised my mom that we’ll make sushi this year and I’m running out of time!

Let’s stay with the basics first. Do you like the Miso soup being served in Japanese restaurants every time you’re there? I didn’t but now I do! 😀 Well, that’s actually very easy to make! I made this last weekend and my husband loved it. Now, I’ll show you how we made this delicious soup.

If you are living in Hong Kong, it’s quite easy to get the miso and Hondashi. You can go to Jusco, Apita, Yata or Sogo. I bought mine from Jusco in Taikoo. In the Philippines, I think Little Tokyo in Pasong Tamo, Makati would have it — there’s a small grocery in there. 🙂

All you would need are these: dashi stock, soft/silk tofu, miso and green onions.

Prepare by cutting the tofu into cubes and slicing the green onions thinly into rings. This is really fast and if you’ve got a husband/significant other that’s as hungry as mine — hahaha! Prepare fast! We prepared this at around 10:30 PM! 🙂

Let’s make the dashi stock first. Since I have Hondashi only, we’ll make instant dashi stock.

First, I boiled 2 cups of water in a pot and when that boiled, I added 2 tsp of Hondashi and mixed it well to be diluted.

Since I do not know whether the tofu is clean (although it was sealed), I let that boil in the dashi stock as well. I then turned off the heat when the tofu and dashi stock had boiled. I got my strainer, a spoon and 2 Tbsp of miso. I ladled up the soup and poured that over the miso and I did this about 30 times until all the miso is in the soup — the miso needs to be completely diluted. Nami informs her readers that the miso should not be boiled as it would taste differently.

It’s done! Now get a bowl, any bowl! If you are like me, who was unprepared and didn’t have a Japanese looking soup cup/bowl — just get any bowl! 🙂 Ladle up some soup and tofu then top with green onions.

That’s it! 🙂 Japanese goodness on your table for just 15 minutes or less!

Tofu Miso Soup

Prep Time: 5 minutes | Cooking Time: 10 minutes

(Adapted from Just One Cookbook’s Basic Tofu Miso Soup)

  • 2 cups water
  • 2 tsp Hondashi
  • 1 small pack of silk/soft tofu
  • 1 Tbsp of green onion, sliced thinly

To make dashi stock:

  1. Boil 2 cups of water
  2. Pour 2 tsp of Hondashi and dilute

To make the Tofu Miso Soup:

  1. Boil the dashi stock and the soft tofu.
  2. Turn of the heat.
  3. Strain the miso by using a big spoon to ladle up the stock and pour it over the miso.
  4. Repeat until all miso is diluted.
  5. Serve in a bowl and top with green onions.

Makes 2-3 servings

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One response to “Tofu Miso Soup

  1. Hi Lorely! Thank you so much for trying my miso soup! Miso soup is one of the easy Japanese food we can make at home. And it’s very easy! I think homemade miso soup is much better than ones from restaurant as you can control the amount of miso and you can add all kinds of veggies and meat/fish on your own! Thanks again for trying!

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