Tofu | Chef Doru's Blog

I was dying to make this soup for a long time and here I am one day buying everything I need. Looking at how much it costs – less than $0.10/bowl and the time spent on making this soup – probably 2 min/bowl or less, I can say that any restaurant owner that selling the soup even for $1 should be ASHAMED. I will personally walk away from a sushi place that wants to charge me for a bowl of miso soup. Now, getting back to business:

Ingredients:

4 cups water
1 1/4 teaspoons instant dashi granules
1/2 cup miso paste
1/2 tablespoon dried seaweed (for miso soup), soaked in a lot of water for 1-2 hours
1/2 cup cubed tofu (I used organic hard tofu)
2 green onions chopped (optional)
1-2 sliced fresh mushrooms of any kind (optional)
4-5 pieces of dried shiitake mushrooms (optional)

Directions:

Pour the water into a pot and bring to a boil and then add the instant dashi and whisk to dissolve. Turn the heat to medium-low and add the tofu. Drain the seaweed and add it to the pot and simmer for 2-3 minutes. In the meantime, spoon the miso paste into a bowl. Ladle about 1/2 cup of the hot dashi broth into a bowl and whisk with chopsticks or a whisk to mix and melt the miso paste so that it becomes a smooth mixture. Turn the heat off, add the miso paste to the pot and stir well. Top with green onions and serve immediately!

See original recipes at http://steamykitchen.com/5907-how-to-make-miso-soup-from-good-bite.html