Red Miso Soup (Akadashi)

Method4 steps · about 15 min

1. 1

   Step 1: Have the aburaage thinly sliced and the tofu cubed. Pour the 500 ml ready dashi into a saucepan and bring to a boil over medium heat.

   Uses 500 ml ready dashi stock

   
2. 2

   Step 2: Add the ½ tbsp dried wakame and 15 g sliced aburaage. Let the broth return to a boil, add the 75 g cubed tofu and lower the heat to a simmer. Once the tofu is hot through, turn off the heat.

   Uses Hot dashi in the saucepan · ½ tbsp dried wakame seaweed · 15 g fried tofu pouch (aburaage), thinly sliced · 75 g firm tofu, cubed (or the same amount of silken tofu)

   
3. 3

   Step 3: With the heat off, put the 2 tbsp red miso in a mesh spoon, submerge it in the hot soup and whisk until dissolved. Alternatively, ladle a little hot broth from the pan into a heatproof bowl, whisk the miso into it until smooth, then return the entire mixture to the pan. Stir in the dash of Japanese soy sauce. Avoid boiling after adding the miso.

   Uses Hot tofu, aburaage and wakame soup; any broth ladled for mixing is returned · 2 tbsp red miso paste, preferably Hatcho miso · 1 dash Japanese soy sauce (koikuchi shoyu)

   
4. 4

   Step 4: Divide the finished soup into four side-portion bowls. Garnish with finely chopped green onions if desired and serve. For leftovers, cool promptly in a covered shallow container and refrigerate for up to 2 days. Gently reheat on the stove without boiling; freezing is not recommended by the author.

   Uses Finished red miso soup · Finely chopped green onions, as desired (optional garnish)