Simple Way to Make Award-winning Mushroom & Tofu Miso Soup (きのこと豆腐 味噌汁）
Hello everybody, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Quick Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁）. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁）, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁） delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁） is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁） estimated approx 15 mins.
To begin with this recipe, we must prepare a few components. You can have Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁） using 7 ingredients and 9 steps. Here is how you cook that.
Normally, Miso soup are just tofu & wakame, but the possibility are endless when it comes to miso soup. You can add your favorite ingredients such as potato, carrot, daikon or clams. As for my personal favorite, I use mushroom because it adds more texture to the soup. Feel free to replace the ingredients with anything you like & make experiment with it.
Ingredients and spices that need to be Prepare to make Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁）:
- 450 ml dashi stock
- 1 pack silken tofu
- 1/2 pack enoki mushroom
- 1/2 pack shimeji mushroom
- Dried wakame
- Miso paste (I use the mixture of red & white miso)
- Chopped spring onion for topping (optional)
Instructions to make Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁）
- Cut tofu into small cubes. You might need to boil the tofu beforehand to remove the sour taste and odor.
- In a saucepan, boil dashi.
- Once it's boiled, put shimeji & enoki mushroom. Reduce the heat and simmer for a few minutes.
- Put tofu, simmer for a minute and turn off the heat.
- Dissolve miso paste using laddle. Be sure to dissolve miso completely. We don't want to have salty miso clumps in our soup, right? :(
- Adjust the taste by adding more miso if you like your soup to be salty. Never boil the soup once miso is added, because it will make the soup taste bland.
- In a small serving bowl, put dried wakame and pour the soup over it. Wakame will expand quickly if it gets contact with hot water.
- Serve it with spring onion on top. Enjoy it with steamed rice or just miso soup alone is OK!
- Tips : You can re-heat the miso soup if you need to, but don't bring it to boil 😇
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So that's going to wrap it up with this special food Recipe of Homemade Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁）. Thank you very much for reading. I am sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!