MISO SOUP WITH TOFU AND
NORI
The popularity of miso soup has grown tremendously
in America, with good reason. This light but deeply flavorful dish has a
smoky, almost meaty taste, but it is made, of course, without meat of
any kind. Enhanced here with a hint of ginger for spiciness, and
garnished with crisp nori seaweed, the soup is just the thing to begin a
meal or to warm you on a cold winter day. It’s also great for breakfast.
Serves 4
- 4 cups Master Dashi Broth
- 1⁄2 cup yellow miso (shinshu-miso), plus more
if desired
- 4 ounces silken tofu, cut into 1⁄2-inch dice
- 2 sheets nori (optional), cut into 1⁄4-inch
strips
- 2 tablespoons thinly sliced scallions, green
parts only
1. In a medium saucepan, bring the broth to a
simmer over medium heat. Submerge a small strainer halfway into the
broth, add the miso to the broth within the strainer, and whisk to
combine the miso and broth. Taste and add more miso, 1 tablespoon at a
time, if you want a deeper flavor.
2. Remove the strainer and add the tofu. Divide
the nori, if using, and scallion among greens 4 heated soup bowls. Ladle
the soup over and serve.
