Serves 1
Directions
- 1Start with about four cups of water.
- 2Add about a fourth cup of shirdashi; if not available, use four cups of light chicken stock.
- 3Bring the mixture to a light simmer.
- 4While waiting, cut up some tofu and kamaboko.
- 5Drain water out of the tofu.
- 6Once the liquid is hot and steamy, add in about a fourth cup or more of miso paste.
- 7Whisk in the miso paste using a fine mesh strainer until fully incorporated.
- 8Do not let the soup boil after the miso is added.
- 9Carefully move the tofu into the soup, avoiding splashes.
- 10Stir the soup for a few minutes to warm everything through.
Ingredients
- 4 cups water
- 0.25 cup shirdashi
- 4 cups light chicken stock
- tofu
- kamaboko
- 0.25 cup miso paste
Equipment
potfine mesh strainer
Tips
- Do not let the miso boil after it's incorporated.
- Use a fine mesh strainer to whisk in miso paste for faster incorporation.
- Carefully add tofu to avoid splashing.
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