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

Ingredients:

English	Japanese
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

 
Preparation:

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.

Vocabulary:

Japanese	Romaji	Meaning
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.
もそ汁	miso-shiru	Miso soup
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
さっと	satto	Suddenly; quickly
湯通しする	yudōshi suru	To moisten with steam
浮く	uku	To float; rise to the surface