Red Miso Soup (Akadashi)
Ingredients
- 500 ml dashi stock make it vegetarian/vegan by using plant-based dashi
- ½ tbsp dried wakame seaweed
- 15 g fried tofu pouch (aburaage) (aburaage) sliced
- 75 g firm tofu (or silken tofu depending on preference) cubed
- 2 tbsp red miso paste I recommend Hatcho Miso if you can get it
- 1 dash Japanese soy sauce (koikuchi shoyu)
- finely chopped green onions optional garnish
Instructions
- Pour 500 ml dashi stock into a saucepan and bring to a boil over a medium heat.
- Add ½ tbsp dried wakame seaweed and 15 g fried tofu pouch (aburaage) and bring to a boil once more. Add 75 g firm tofu and then lower the heat to a simmer. Once the tofu is warmed through, turn off the heat.
- Place 2 tbsp red miso paste onto a mesh spoon, and submerge it into the dashi. Whisk until it breaks up into the soup. (See note) Add 1 dash Japanese soy sauce (koikuchi shoyu) and mix well.
- Divide into serving bowls and enjoy with a sprinkle of finely chopped green onions!
Notes
If you don't have a mesh spoon, pour a small amount of hot dashi into a heatproof bowl and whisk in the miso paste to loosen up the consistency before adding it to the rest of the soup - this will prevent lumps.
To store, allow it to cool before placing it in a covered container in the fridge. Use within 1-2 days and reheat on the stove (avoid boiling since this will make the miso lose its flavor).
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