Photograph of the finished Miso shiru

Japan · Canh miso đậu phụ rong biển

Miso shiru

15 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dashi broth Dashi broth 1 l
  • Photograph of Miso paste Miso paste 72 g
  • Photograph of Tofu Tofu 240 g
  • Photograph of Wakame seaweed Wakame seaweed 12 g
  • Photograph of Spring onion Spring onion 20 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak dried wakame seaweed in cold water for 8 minutes until it expands, then gently squeeze out the excess water.
  2. 2 Simmer the dashi until it is gently bubbling, but do not let it boil vigorously.
  3. 3 Add the diced tofu and wakame to the pot and cook for 2 minutes.
  4. 4 Dissolve the miso paste in a ladle of broth, then pour it back into the pot.
  5. 5 Turn off the heat as soon as the soup is hot, sprinkle with chopped scallions, and serve immediately.

With an appliance

  • Microwave 14 min

    Replace step 3: stir-fry the tofu and wakame in the dashi bowl at 600 W for 90 seconds; only reduce the time by about 30 seconds, but this prevents the water from boiling vigorously, minimizes tofu breakdown, and eliminates the need for stirring. The miso should be added last.

Start cooking