How to make Tofu and Wakame Miso Soup in 5 min
The ingredients
For 4 servings: 5 mins to make.
Water (2 cups for 4 bowl servings)
Tofu (1/4 from the 14oz pack)
Miso paste (2 tablespoons)
*These measurements are just what I like and they can vary depending on how you like it done.
The Direction
Here are the easy 6 steps
Put Kayanoya Dashi-bag into the water and turn the grill to start boiling the water.
Add tofu whenever!
Add Dried Seaweed wakame into the pot once it’s boiling
Turn off the heat and add Miso Paste.
Taste it
Serve it with the meal
#1. Put Kayanoya Dashi-bag into the water and turn the grill to start boiling the water.
This is my favorite Dashi bag from Kayanoya.
My favorite flavor is this roasted ago (flying fish)
But if you don’t like fish, there are other flavor as well but this is the best for miso soup.
The key is to put a dashi bag while it’s still cold.
There are other Dashi types available in powder, too.
You can use whatever you like and easy for you but I love this Kayanoya Dashi.
You can get them thru Amazon or from Kayanoya USA
It tastes so good and easy!!
#2. Add tofu whenever!
You can put it in while it’s still cold or warm. It really does not matter when.
Just give enough time to make sure tofu becomes warm at the end.
Really NO NEED TO COOk TOFU anyway.
Dice the tofu with a knife to make cubes of your desired size.
#3. Add Dried Seaweed wakame into the pot once it’s boiling
Wakame really does not need to cook.
It just needs to get moisture.
It will get bigger once you put it in the water for a while.
I add it towards the end because I like the little fresh wakame crunchiness and don’t like it too soft.
Use the Easy dried Wakame.
You should be able to find this in the Asian Grocery market or Amazon even.
We use it sometimes to add to the salad after soaking into the water for a while and drain the water out.
Very good on Salad with any dressings.
#4. Turn off the heat and add Miso Paste.
Once it’s boiled and warmed up everything, make sure to turn the fire off.
And then, add about 2 tablespoons of miso paste into the water.
Use a ladle and make sure you mix inside the ladle to make sure it’s being mixed well.
We don’t ever wanna boil and lose the Miso to retain the miso’s great flavor.
That is why we turn the fire off.
#5. Taste it
If you like it to have more flavor, add more miso paste!
If you made it too strong, add water!
That is completely OK!
#6. Serve it with the meal
We usually enjoy Miso Soup with the meal.
Not as the appetizer “soup”.
Many times in Japanese restaurants, Miso soup comes before the meal.
That is not the right way to serve Miso Soup.
Miso Soup compliments the dinner and it’s not an appetizer.
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材料（ざいりょう）
４人分（よにんぶん）:５分（ごふん）
水（みず）(2 cups for 4 bowl servings)
豆腐（とうふ）(1/4 from the 14oz pack)
みそ (2 tablespoons)
*These measurements are just what I like and they can vary depending on how you like it done.
手順（てじゅん）
下記（かき）が簡単（かんたん）な６つのステップです。
かやのやのダシを水（みず）にいれ、みずを沸騰（ふっとう）させる。
豆腐（とうふ）をくわえる（いつでもよい）
水が沸騰（ふっとう）したら、乾燥（かんそう）ワカメをくわえる
火（ひ）をとめ、味噌（みそ）をくわえる。
味見（あじみ）をする。
ごはんとおかずと一緒（いっしょ）にたべる。