Miso Soup
Easy Miso Soup with Silken Tofu
Servings: 4
Adjust servings here:
Equipment
- soup pot
Ingredients
- 2 garlic cloves
- 1 tsp fresh ginger
- 1/2 tsp chili flakes
- 2 tbsp miso paste
- 2 tbsp sesame oil or use vegetable oil
- 1 liter water
- to taste soy sauce
- 1 nori sheets or use furikake seasoning
- a bit sesame seeds white and/or black
- 340 grams silken tofu
Instructions
- Heat up a frying pan over medium heat.
- Grate or finely chop the garlic and ginger.
- Add the sesame oil and fry the garlic and ginger in the pan until it turns slightly brown.
- Add the chili flakes.
- Add the water and the miso paste. Stir well until the miso has dissolved.
- Let the soup simmer on low heat for 20–25 minutes.
- Taste and add a splash of soy sauce if it needs more salt.
- Cut the nori sheet into tiny strips using scissors.
- Let the silken tofu carefully slide out of its package. Cut it into small dices. Add a few dices per serving into a bowl.
- Add the soup into bowls and top with the nori strips and a sprinkle of sesame seeds.
- Serve hot.
Notes
There is no need to preheat the tofu, as it will be warmed by the heat of the soup once served.