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 Tbsps Miso paste
- salt
- freshly ground peppers
- 2 small Leeks
- 250 grams Tofu
- For the dashi broth
- 1 pc Konbu (Seaweed, approximately 15x 15 cm)
- 30 grams dried Bonito flake (Hana-Katsuo, 3 heaped tablespoons)
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.
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