It’s been more than a week since my last recipe was published here on this site. I have been preoccupied with blogging about politics with the General Election looming and over the last couple of days, we experienced water supply disruption at our place. Hence, we ate out instead or bought some take aways. Incidentally, I went to Ichiban Ramen for lunch this afternoon and the bowl of miso soup which I had reminded me of the one I cooked about 2 weeks ago which I have yet to post here.
Miso Tofu Soup is a popular and common soup served in Japanese restaurants and I believe, probably in Japanese homes as well. Prior to mustering enough courage to cooking this soup at home, I have always thought that it would be a difficult soup to cook. Not any more. If you can cook instant noodles, you are more than able to cook this soup. All you need to do is just to buy miso paste (with bonito extract as part of its ingredients), dehydrated wakame (a type of seaweed) and silken tofu and you can whip up this tasty soup in a jiffy.
This is the recipe for Miso Tofu Soup (yields approximately 3 bowls)
- 500ml water
- 2 to 3 tablespoons miso paste
- 1 tablespoon wakame
- 100 grammes silken tofu (cut into small cubes)
Bring water to boil. Add miso paste and wakame. Stir well to dissolve miso paste and allow wakame to hydrate and expand.
Lastly, add tofu and allow to boil for about 30 seconds before serving.
Thanks to readers’ feedback, the above method of cooking Miso Soup is incorrect. Perhaps the manufacturers should also provide instructions in English for the non-Japanese speaking consumers
Based on readers’ feedback, I gather that the proper sequence of cooking should be to bring water to boil, followed by tofu for about 30 seconds, turn off the heat and add wakame and miso paste.
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