This is a “shortcut” recipe but still easy and flavorful. Start to finish under 30 minutes.
Ingredients
- 4 cups broth
- 8 oz silken or firm tofu, drained
- 2-3 scallions
- 4 T red or white miso paste
- Dried seaweed
Directions
- Cut the tofu into very small cubes, 1/4-inch to 1/2-inch on each side. Slice the scallions very thinly.
- Bring the broth to a rapid simmer over medium-high heat.
- Place the miso in a small measuring cup. Scoop out about 1/2 cup of the broth and pour it over the miso. Whisk with a fork or whisk until the miso is entirely dissolved in the water and no lumps remain.
- Pour the dissolved miso into the simmering broth.
- Reduce the heat to medium-low and add the tofu to the miso. Simmer just enough to warm the tofu, 1 to 2 minutes. Do not boil the miso once the tofu has been added.
- Just before serving, scatter the scallions over the top of the soup.
- Pour the miso into individual bowls and serve. Miso is best when served fresh. It will settle a bit as it sits in the broth; whisk briefly with chopsticks or a spoon to mix the soup again.
Recipe Notes
Miso: Any type of miso can be used to make miso soup. Restaurants typically use red miso to make their miso soup.
