Classic Tofu Miso Soup

Ingredients

• Prepared Vegetable Broth

  750 ml

  $1.35

• Dried Kombu Kelp

  5 g dried kombu kelp

  $0.28

• Tofu

  150 g

  $0.95

• White Miso Paste

  3 tbsp (60 g)

  $0.46

• Spring onions

  2 stalks

  $0.14

• Katsuobushi (Bonito Flakes)

  1 tbsp (10 g)

  $0.64

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Tofu for Black beans (1:1) — Both give a soft protein that soaks up the sauce

Preparation

1. 1

   Cut the tofu into gentle 1-cm cubes and slice the spring onions thinly into rings.

2. 2

   Add vegetable broth and dried kombu to a saucepan, bringing gently to a bare simmer over medium heat for 5 minutes.

3. 3

   Discard the kombu piece, stir in bonito flakes if using, and gently lower the diced tofu cubes into the broth.

4. 4

   Simmer gently for 2 minutes over low heat without letting the broth boil vigorously.

5. 5

   Ladle a small amount of warm broth into a small bowl, whisk with the white miso paste until completely dissolved and smooth.

6. 6

   Turn off heat, stir dissolved miso back into the saucepan, scatter in fresh spring onions, and ladle into bowls immediately.