Nourishing Seaweed and Tofu Miso Soup
Super Easy & Delicious Seaweed Tofu Miso Soup Recipe
A hearty and comforting soup that my daughter absolutely loves! It’s incredibly simple and quick to make, yet boasts a deep, rich flavor that makes it a top-tier dish, perfect for enjoying with a bowl of rice. It’s a taste that satisfies everyone, from kids to adults!
Main Ingredients
- 1 block of firm tofu (approx. 300g)
- 1 handful of rehydrated dried seaweed (approx. 50g, dry weight)
- 2 Korean green chilies (adjust to your spice preference)
Seasoning
- 1.5 Tbsp Miso paste (preferably rice miso)
- 1 Tbsp cooking sake (or mirin/rice wine)
- A pinch of ground black pepper
- 1.5 Tbsp Miso paste (preferably rice miso)
- 1 Tbsp cooking sake (or mirin/rice wine)
- A pinch of ground black pepper
Cooking Instructions
Step 1
Soak the dried seaweed in cold water for about 30 minutes until rehydrated. Rinse the softened seaweed under running water to clean it thoroughly, then squeeze out excess water. Cut the seaweed into bite-sized pieces, about 2-3 cm long, for easier eating.
Step 2
Cut the tofu into approximately 1.5 cm cubes. Be careful not to cut them too small, as they might break apart during cooking. Finely chop the Korean green chilies. If you prefer less spicy, you can omit them or use fewer. (Optional) If you have enoki mushrooms, trim the base and cut them into 3-4 cm lengths. Adding enoki mushrooms will add a fragrant aroma to the soup, enhancing its flavor.
Step 3
In a pot, add the cut seaweed and pour in about 1L of cold water. Dissolve 1.5 Tbsp of miso paste into the water, ensuring there are no lumps. Miso paste adds a deep umami flavor and a wonderful savory taste.
Step 4
Once the water with miso paste starts to boil, add the cubed tofu and chopped green chilies (and optional enoki mushrooms). Bring it back to a boil, then reduce the heat to medium-low. Stir in 1 Tbsp of cooking sake (or mirin) and a pinch of black pepper. The sake helps to remove any unpleasant odors and adds depth to the flavor.
Step 5
Continue to simmer for about 10 minutes, or until the tofu pieces float to the surface, indicating they are cooked. Taste the soup and adjust the seasoning with a little salt or fish sauce (like anchovy sauce) if needed. Fish sauce will further boost the umami.
Step 6
And there you have it – a simple yet incredibly flavorful seaweed and tofu miso soup! It’s a delicious dish that requires minimal ingredients. [Pro Tip] For a unique twist, add cooked somen noodles to any leftover miso soup and reheat. It makes for an exceptionally satisfying and different meal – a truly special treat that kids will love too!
