MISO SOUP WITH TOFU AND MUSHROOMS
Steps:
- Heat the dashi to a simmer in a saucepan. Add the mushrooms and simmer for 3 to 4 minutes. Soften the miso in a small bowl by mixing it with a few tablespoons of hot dashi. Pour the softened miso into the saucepan. Heat the soup, being careful not to boil, and add tofu. Pour into individual soup bowls and garnish with the green onions.
- Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
- Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth.
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Motin Sardar
[email protected]This soup was amazing! I'll definitely be making it again.
Aiapksu Bhai
[email protected]This soup was a bit too salty for my taste, but overall it was still very good.
Arbab Malik
[email protected]I'm a big fan of miso soup and this recipe did not disappoint. The broth was rich and flavorful, and the tofu and mushrooms were cooked perfectly.
Lindiwe Baduza
[email protected]This was my first time making miso soup and it turned out great! The recipe was easy to follow and the soup was very flavorful.
Pubg King King
[email protected]This soup was delicious! I loved the combination of flavors and textures. The tofu was soft and silky, the mushrooms were earthy and savory, and the scallions added a nice pop of freshness.
Qasim Chohan
[email protected]This soup was a waste of time. It was flavorless and the tofu was rubbery.
Nkanyiso Zwanani
[email protected]I found this soup to be a bit bland. I think it could have used more seasoning.
Azan Imran Cloths Arts
[email protected]This soup was a bit too salty for my taste, but otherwise it was very good.
Dalia Giron
[email protected]I'm not a big fan of miso soup, but this recipe was surprisingly good. The broth was flavorful and the tofu and mushrooms were cooked perfectly.
Calvin Price
[email protected]This miso soup was easy to make and very tasty. I especially liked the addition of mushrooms.
Nabeel Masih
[email protected]I made this soup for dinner last night and my family loved it! They said it was the best miso soup they've ever had.
Nobuhle Zuma
[email protected]This soup was amazing! I followed the recipe exactly and it turned out perfectly. The broth was flavorful and the tofu and mushrooms were cooked perfectly.
Ganesh Waiba
[email protected]I've made this miso soup several times now and it's always a hit! It's so easy to make and it's always delicious. I love the combination of tofu, mushrooms, and scallions.
Kounke Emmanuel
[email protected]This miso soup was a delightful blend of flavors and textures. The tofu was soft and silky, the mushrooms were earthy and savory, and the scallions added a nice pop of freshness. The broth was rich and flavorful, with a perfect balance of salty and s