Soy Milk Miso Soup with Silken Tofu

Method

1. 1
   • dashi granules10 g
   • water1 l

   Make the dashi broth — In a pot, whisk the dashi granules into the water and bring to a gentle simmer over medium heat.

   ⏱5 min
2. 2
   • shiitake mushroom100 g

   Add the shiitake — Add the sliced shiitake mushrooms and simmer until softened.

   ⏱4 min
3. 3
   • soy milk6 dl

   Stir in the soy milk — Reduce the heat to low, then pour in the soy milk and stir gently so it does not boil.

   ⏱2 min
4. 4
   • miso paste40 g

   Dissolve the miso — Ladle out a cup of the warm broth, whisk in the miso paste until smooth, then return it to the pot.

5. 5
   • tofu300 g
   • soy sauce1 tbsp

   Add the tofu — Gently add the cubed silken tofu and the soy sauce, and warm through without letting it boil.

   ⏱3 min
6. 6
   • spring onion2
   • nori sheets1

   Garnish and serve — Ladle into bowls and top with sliced spring onion and strips of nori before serving hot.