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Miso soup with tofu and seaweed

Valentine's Day Soups 30 min Medium 6 wyświetleń ~9.00 PLN - (0)
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Description

Delicate Japanese miso soup with soft tofu and seaweed is a light, aromatic option perfect for a romantic Valentine's dinner. It is based on a clear kombu broth that combines with creamy, mildly sweet miso paste, while the additions – soft cubes of tofu, rehydrated wakame, and chopped green onion – give the soup a contrast of textures. The soup is aesthetically served in small bowls, garnished with sesame, making it look elegant and appetizing. Excellent as an appetizer to rice dishes or sashimi, or as a light, warming meal after a walk. Flavor: umami, subtle saltiness, and marine notes; visually: contrast of white tofu, green seaweed, and light golden broth.

Ingredients (14)

Servings:
2
  • Water 1000 ml
  • Dried Kombu 10 g
  • White miso paste 60 g
  • Silken tofu 200 g
  • Dried wakame 8 g
  • Chives 30 g
  • Mirin 20 ml
  • Soy sauce 15 ml
  • Sesame oil 5 ml
  • 🌿 Przyprawy
  • Fresh ginger (grated) 10 g
  • Salt 0.0 szczypt
  • White pepper (ground) 1 szczypta
  • ✨ Opcjonalne
  • Bonito flakes (katsuobushi) 10 g
  • Sesame seeds (for decoration) 5 g
💰 Szacowany koszt dania: ~9.00 PLN (4.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Broth

1

Prepare kombu dashi: in a medium pot (capacity about 1.5–2 l), pour in 1000 ml of cold water, add 10 g of dried kombu, and let it sit for 20–30 minutes to soften the seaweed. Then, place the pot over medium heat and slowly warm it up. Watch the temperature: when the water starts to steam and bubbles appear at the edges (around 60–70°C), remove the kombu before it starts to boil — do not allow it to reach a full boil, as the kombu may become slimy and bitter.

Ingredients: Water, Dried Kombu
Use a pot with a capacity of at least 1.5 l and a kitchen thermometer, if you have one. If you don't have a thermometer, remove the kombu when you notice the first small bubbles at the edge — before it reaches boiling. Do not cook the kombu for too long.
2

Optionally: if you are using bonito flakes, after removing the kombu, increase the heat to a light boil, add 10 g of bonito flakes, cook very briefly (20–30 seconds), turn off the heat and wait 1 minute, then strain through a sieve lined with cheesecloth into a clean pot to obtain clear dashi. If you want a vegan version, skip this step and use only kombu.

Ingredients: Bonito flakes (katsuobushi)
For straining, use a fine sieve or cheesecloth. Bonito flakes release flavor very quickly — do not cook them for long. This ingredient is optional and not recommended for those avoiding fish products.

Preparation of tofu and seaweed

3

Rehydrating wakame: place 8 g of dried wakame in a small bowl and pour about 100 ml of warm (not hot) water over it. Let it sit for 5–8 minutes — after this time, the wakame will increase in volume and become soft. Drain in a sieve and gently squeeze out the excess water with your hand or a paper towel.

Ingredients: Dried wakame
Use a small bowl and a strainer. Do not leave the wakame in very hot water, as it will lose its color. After rehydration, check the texture — it should be elastic, not mushy.
4

Prepare the tofu: drain 200 g of tofu from the package, place it on a cutting board on a paper towel, and gently pat it dry. Cut the tofu into cubes with a side of about 2 cm — use a sharp, thin knife and slice gently from top to bottom to avoid crushing the structure.

Ingredients: Silken tofu
Use a cutting board and a thin sharp knife. Soft tofu crumbles easily — cut slowly and confidently, you can chill the tofu in the fridge for 10–15 minutes before cutting, which makes it easier to work with.

Preparation of toppings

5

Chop 30 g of spring onions into thin slices (white and green parts separately, if you wish) and grate 10 g of fresh ginger on a fine grater. Set the prepared ingredients aside — the spring onion slices will go into the soup just before serving, and the grated ginger will be added to the broth at the finishing stage.

Ingredients: Chives, Fresh ginger (grated)
Use a sharp knife and a fine grater for the ginger. Peel the ginger with a teaspoon (a convenient method), not a peeler, to avoid wasting the flesh.

Finishing and serving

6

Heat the prepared broth over medium heat until hot and slightly steaming (it doesn't need to boil). Add 20 ml of mirin and 15 ml of soy sauce, stir, and let everything combine for 1–2 minutes. Add grated ginger and 5 g of sesame oil, mix well.

Ingredients: Mirin, Soy sauce, Fresh ginger (grated), Sesame oil
Use a large spoon or ladle for stirring and a medium pot. Keep the temperature below a strong boil to maintain the clarity of flavor.
7

Distributing the miso paste: transfer 60 g of miso paste to a small bowl. Scoop about 80–100 ml of hot (but not boiling) broth with a ladle and pour it into the bowl with the miso. Stir vigorously with a teaspoon or whisk until the paste is completely dissolved and a smooth emulsion forms. Pour the mixture back into the pot with the broth and mix thoroughly. After adding the miso, keep the broth on very low heat — do not let it boil, as high temperatures kill delicate cultures and change the flavor of the miso.

Ingredients: White miso paste, Water
Use a small bowl and a ladle. This is a key step: miso should be dissolved separately and added to hot, but not boiling, liquid. If we pour miso directly into strongly boiling broth, it will lose its freshness and aroma. This is the step marked as key.
8

Gently add the diced tofu and rehydrated wakame to the pot. Heat on very low heat for 1–2 minutes, just until the tofu is warmed through — do not stir vigorously to avoid breaking the tofu. Check the taste and add a pinch of salt or a drop of soy sauce if needed.

Ingredients: Silken tofu, Dried wakame, Salt, Soy sauce
Use a wooden spoon for very gentle stirring. If the tofu starts to break apart, lower the temperature and stir more gently. Heating for too long will cause the miso to lose its freshness.
9

Serving: pour the soup into two small bowls, sprinkle with 30 g of chopped green onions (green part on top), add a pinch of white pepper, and optionally sprinkle with 5 g of toasted sesame seeds. Serve hot, but not boiling — preferably immediately after preparation.

Ingredients: Chives, White pepper (ground), Sesame seeds (for decoration)
Use a ladle for pouring, and a small spoon or a sieve for sesame for decoration. Additionally, you can serve a small bowl with extra soy sauce on the side for those who want to add more salt. If you are using bonito flakes (optional), you can sprinkle them on top just before serving.

Fun Fact

💡

Miso is one of the oldest Japanese pastes made from fermented soybeans with the addition of rice or barley. Traditionally, miso was an important source of protein and umami in the cooler regions of Japan — there were many local varieties with different flavor intensities.

Best for

Walentynki Romantyczna kolacja Lekka rozgrzewająca przystawka

Tips

🍽️ Serving

Serve in small, aesthetic bowls (small soup bowls) — miso portions are usually small. A bowl of rice or small portions of sashimi pairs perfectly with the soup. Make sure the soup is not boiling when serving to preserve the full flavor of the miso.

🥡 Storage

Store the tofu broth separately in an airtight container in the refrigerator for up to 48 hours. Do not store the soup for long after adding miso — it's best to prepare a fresh batch. For reheating: heat very gently over low heat, do not let it boil; if possible, dilute with a little warm water before serving.

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