Miso Soup

Name: Miso Soup
Prep time: 20 min
Total time: 40 min
Ingredients: 12 ounce block firm silken tofu; 2 quarts dashi; 6 tablespoons dark or red miso; 2 tablespoons light or white miso; 4 scallions, thinly sliced

ACTIVE TIME: 20

TOTAL TIME: 40

Yield: 8 servings

Photo by Lynne Calamia

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Software

12 ounce block firm silken tofu
2 quarts dashi
6 tablespoons dark or red miso
2 tablespoons light or white miso
4 scallions, thinly sliced

Specialized Hardware

Instant-read thermometer

ACTIVE TIME: 20

TOTAL TIME: 40

Yield: 8 servings

Procedure

Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 20 minutes, then cut the tofu into 1/4- to 1/2-inch cubes.
Heat the dashi in a 4-quart saucepan set over medium-high heat. When the dashi reaches 100ºF on an instant-read thermometer, ladle 1 cup into a small bowl. Add both the dark and light miso, and whisk until smooth.
Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu and scallions and cook until heated through, about 1 minute. Remove from the heat, ladle into soup bowls, and serve immediately.