Miso Soup with Tofu

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Miso Soup with Tofu
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation

Ingredients

for
4
Ingredients
800 milliliters Fish broth (or other clear broth)
3 tablespoons Miso paste
salt
freshly ground peppers
2 small Leeks
250 grams Tofu
For the dashi broth
1 piece Konbu (Seaweed, approximately 15x 15 cm)
30 grams dried Bonito flake (Hana-Katsuo, 3 heaped tablespoons)
How healthy are the main ingredients?
TofusaltLeek

Preparation steps

1.

Rinse and clean the leeks and cut the white and light green parts in rings.

2.

Cut the tofu into cubes.

3.

Heat the broth in a saucepan. Stir in the miso paste until it's completely dissolved. Season the soup with salt and pepper. Add the leeks and the tofu to the soup and let stand 1 minute. Ladle into bowls and serve.

4.

Wipe the konbu with a dampened cloth.

5.

In a pot, bring 800 ml (approximately 3 1/2 cups) of water and the konbu to a boil over medium heat. Remove the konbu once the water comes to a boil and return the water to a boil.

6.

Add the bonito flakes to the pot and boil 1 minute. Wait until the bonito flakes sink to the bottom, then pour the broth through a sieve.