Tofu and Vegetable Miso Soup

Name: Tofu and Vegetable Miso Soup
Cook time: 15 min
Yield: 4 servings
Ingredients: 1100 ml water divided; 8 g kombu dashi powder; 15 g green onions thinly sliced, white and green parts separated; 8 ml sesame oil; 10 g fresh ginger peeled and finely grated; 80 g carrot cut into thin matchsticks or 2 mm half-moons; 120 g shiitake mushrooms stems trimmed, sliced; 180 g napa cabbage thinly sliced; 300 g firm tofu cut into 1.5 cm cubes; 15 ml soy sauce; 100 ml water divided; 60 g white miso paste; 6 g wakame seaweed dried; 15 g green onions thinly sliced, white and green parts separated; 8 g toasted sesame seeds

This Japanese-inspired miso soup builds a light but complete bowl around tofu and vegetables: aromatics are briefly simmered, mushrooms and carrots add depth, miso is whisked in off heat for a clean broth, and wakame plus scallions give the final sea-green, oniony finish.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

1100 ml water divided
8 g kombu dashi powder
15 g green onions thinly sliced, white and green parts separated
8 ml sesame oil
10 g fresh ginger peeled and finely grated
80 g carrot cut into thin matchsticks or 2 mm half-moons
120 g shiitake mushrooms stems trimmed, sliced
180 g napa cabbage thinly sliced
300 g firm tofu cut into 1.5 cm cubes
15 ml soy sauce
100 ml water divided
60 g white miso paste
6 g wakame seaweed dried
15 g green onions thinly sliced, white and green parts separated
8 g toasted sesame seeds

Instructions

In a large saucepan, combine 1100 ml of the water, the kombu dashi powder, ginger, the white parts of the green onions, and the sesame oil. Bring to a gentle simmer over medium heat. The broth is lightly steaming and the aromatics smell fragrant, not browned.
Add the carrots and shiitake mushrooms. Simmer for 4 minutes, then add the napa cabbage and continue simmering until the vegetables are tender but still bright, about 3 to 4 minutes more. Carrots are just tender and the cabbage is wilted but not mushy.
Stir in the tofu cubes and soy sauce, then lower the heat and cook for 2 minutes more just to warm the tofu through. The tofu is heated through and the broth remains at a bare simmer.
Meanwhile, dissolve the miso paste in the remaining 100 ml water in a small bowl until smooth. Remove the pot from the heat, stir in the miso mixture, and add the wakame. Let stand for 1 minute so the wakame softens. The broth is hot but no longer boiling, and the miso is fully blended with no lumps.
Ladle into bowls and finish with the green parts of the onions. Sprinkle with toasted sesame seeds if using. Each bowl has tofu, vegetables, and seaweed evenly distributed in a clear miso broth.