Recipes
Yasai To Tofu no Misoshiru
- Soups
Miso soup can be enjoyed any time of the day, but it is traditionally a Japanese breakfast soup. Many restaurants serve it with just a few morsels of seaweed and tofu, but at home, miso soup can be hearty, packed with just about any vegetable. You can skip the process of making the dashi and use low-sodium broth instead.
Ingredients
-
5 ½ cups water
-
1 4-inch square kombu
-
3 cups (20 grams) bonito flakes
-
2 tablespoons light sesame oil
-
½ medium onion, halved and sliced 1/4 inch thick
-
2 medium carrots, sliced 1/4 inch thick
-
6 ounces sweet potato, preferably satsuma, diced (1/4-inch)
-
4 ounces daikon, peeled, quartered and sliced 1/4 inch thick
-
3 ounces shiitake mushrooms, stems removed, sliced 1/4 inch thick
-
4 tablespoons red and/or white miso
-
8 ounces soft or medium-firm tofu, cut into 1/4-inch cubes
-
2 scallions, sliced
-
½ teaspoon grated lemon zest
-
Shichimi togarashi for garnish
Login Required to View Directions
To view the complete recipe directions, please login or register for free.
Registration is free and gives you access to all recipes!
