The Time I Cooked Miso Soup with Tofu and Mushrooms
豆腐となめこのもそ汁 – Miso Soup with Tofu and Mushrooms
Yield: 4 servings
|120 g momen tofu (coarse-grained tofu) (4.23 oz)||木綿どうふ １２０ｇ|
|100 g nameko mushrooms (3.53 oz)||なめこ １００ｇ|
|1 bunch scallions||細ねぎ １本|
|4 cups dashi-jiru (bonito and kelp stock, sold in pouches in Japanese food stores)||だし汁 ４カップ|
|2 and 2/3 Tbsp shinshu miso (yellow miso paste)||信州みそ 大さじ２と２/３|
Mince the scallions finely, then set aside. Drain the tofu, then cut into 1.5 cm cubes.
Boil some water in a small saucepan, then add the nameko mushrooms. Allow them to steam for only a short time (the Japanese recipe says “until moistened with steam”), then quickly drain the water in a collander. Divide the mushrooms among four soup bowls and set aside.
In a large pot, add 4 cups dashi-jiru and the cubed tofu, then turn on the heat and boil until the tofu cubes begin to float and bob on the surface. Add the shinshu miso, then lower the heat to a simmer. Add the scallions, then remove from heat.
Pour the dashi and tofu soup over the mushrooms in each bowl, then serve.
|なめこ||nameko||Japanese nameko mushrooms. Can be found in specialty Asian grocery stores.|
|細ねぎ||hosonegi||Scallions (literally “thin onions”). I’ve also seen this translated as “thin leeks.” The images on the recipe show mostly the green parts being used.|
|だし汁||dashi-jiru||Concentrated kelp and bonito stock that can be bought as a powder, or as a paste in a pouch in Japanese grocery stores. The recipe is referring to 4 cups of the broth made from this mix.|
|信州みそ||shinshu miso||Shinshu miso paste, also known as yellow miso paste. It is light brown in color and salty, and is usually sold in small plastic tubs.|
|ふっとうする||futtō suru||To boil|
|沸く||waku||To boil; grow hot|
|湯通しする||yudōshi suru||To moisten with steam|
|浮く||uku||To float; rise to the surface|