Miso Soup with Tofu and Seaweed
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Source: https://recipheon.com/en/recipes/soups/miso-soup-with-tofu-and-seaweed
About this recipe
Miso soup with tofu and seaweed is a quick, light soup made with miso paste, tofu, nori, and chives. Miso gives the broth deep, salty flavor, tofu adds protein and a delicate texture, and nori contributes a characteristic briny note. Chives brighten the simple hot broth. It is a Japanese-style soup for times when you want something warm and light without a long cooking process.
Ingredients
Servings: 4
2 tablespoons miso paste
180 g tofu
1 sheet nori
800 ml water
2 tablespoons chives
Steps
Cut the tofu into small cubes, tear or cut the nori into short strips, and chop the chives. Set the miso paste aside; it will be dissolved separately rather than added directly to vigorously boiling water.
Pour the water into a pot and bring it to a gentle boil.
Add the tofu and nori to the hot water and heat only until warmed through. Do not boil them for long so the tofu retains its delicate texture.
Stir the miso paste into a few tablespoons of hot broth, pour it back into the pot, and mix without bringing the soup to a vigorous boil.
Add the chives at the end and serve immediately, once the miso is evenly dispersed and the tofu remains soft.
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