Soothing Miso Soup with Tofu and Kamaboko

Ingredients

• 4 cup water (can substitute with light chicken stock)
• 0.25 cup shiradashi (omit if using chicken stock)
• 0.5 lb tofu (cut into small cubes, drained)
• 3 oz kamaboko (Japanese fish cake, sliced)
• 0.25 cup miso paste (or more to taste)

Steps

1. 1

   In a pot, combine 4 cups of water and 1/4 cup of shiradashi. If you do not have shiradashi, you can use 4 cups of light chicken stock instead.

2. 2

   Bring the liquid to a light simmer over medium heat.

3. 3

   While the liquid heats, drain the tofu and cut it into small cubes. Slice the kamaboko (fish cake) into thin pieces.

4. 4

   Once the liquid is hot and steaming, add about 1/4 cup of miso paste. Use a fine mesh strainer to whisk the miso into the liquid; this ensures it incorporates smoothly without lumps.

5. 5

   Important: Once the miso is incorporated, do not let the soup boil, as boiling miso ruins its delicate flavor and nutritional benefits.

6. 6

   Carefully slide the tofu and kamaboko into the soup. Stir gently for a few minutes until the tofu is warmed through.

Notes

Using a fine mesh strainer to dissolve the miso paste is much faster and more effective than stirring it directly into the pot. Avoid boiling the soup after the miso is added to preserve the probiotic qualities and flavor.

Nutrition per serving

• soup
• miso
• Japanese
• comfort food
• healthy
• vegetarian-option
• quick meal