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Soy Milk Miso Soup with Silken Tofu
4 servings · 30 min total
A creamy, comforting twist on classic miso soup, enriched with soy milk for a silky, mellow broth studded with tofu and shiitake.
Ingredients
- 6 dl soy milk
- 300 g tofu, cubed
- 40 g miso paste
- 10 g dashi granules
- 1 l water
- 100 g shiitake mushroom, sliced
- 2 spring onion, thinly sliced
- 1 nori sheets, cut into thin strips
- 1 tbsp soy sauce
Contains: Gluten, Soy, Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the dashi broth — In a pot, whisk the dashi granules into the water and bring to a gentle simmer over medium heat.
- 2.
Add the shiitake — Add the sliced shiitake mushrooms and simmer until softened.
- 3.
Stir in the soy milk — Reduce the heat to low, then pour in the soy milk and stir gently so it does not boil.
- 4.
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.
Add the tofu — Gently add the cubed silken tofu and the soy sauce, and warm through without letting it boil.
- 6.
Garnish and serve — Ladle into bowls and top with sliced spring onion and strips of nori before serving hot.