Classic Japanese Aburaage Miso Soup
A comforting Japanese classic featuring delicate soft tofu cubes and savory fried tofu strips simmered in an authentic kombu and bonito broth, finished with rich white miso paste.
Miso soup is a cornerstone of Japanese home cooking, traditionally served as part of a daily meal to ground the palate with deep umami flavors. By using a dashi base made from kombu and bonito flakes, the soup achieves an authentic depth that beautifully balances the earthiness of fermented white miso. Adding both fried tofu pockets and silky soft tofu creates a delightful contrast in textures.
Ingredients
- 1 piece Aburaage fried tofu
- 0.5 block soft tofu
- 2 cups kombu and bonito broth
- 1.5 tbsp white miso paste
Instructions
- 1Cut the Aburaage fried tofu
Take a piece of Aburaage fried tofu and slice it into long strips approximately 1.5 centimeters wide using a kitchen knife on a wooden cutting board.
Tip: Cut evenly to ensure the tofu pieces absorb the soup broth uniformly. - 2Cut the soft tofu
Take half a block of soft tofu and cut it into small square cubes of about 1.5 centimeters in size on a wooden cutting board.
Tip: Cut gently so the soft tofu maintains its shape and does not crumble. - 3Pour the soup broth into the pot
Pour two cups, or 480 milliliters, of kombu and bonito broth from a measuring cup into a small metal pot placed on the stove. Alternatively, you can use water with kombu or bonito powder to create a rich umami flavor.
Tip: Using kombu and bonito broth provides an authentic umami base for the miso soup. - 4Simmer the fried tofu
Add the sliced fried tofu pieces into the pot of broth. Bring the mixture to a simmer over medium heat, allowing the fried tofu to absorb the rich flavors of the soup broth.
Tip: Simmering the fried tofu early helps it soak up the soup broth flavor effectively. - 5Add the soft tofu
Once the broth comes to a boil, carefully add the cube-cut soft tofu into the simmering pot along with the fried tofu. Simmer for another minute until the soft tofu is thoroughly heated through, then turn off the heat.
Tip: Do not overboil after adding soft tofu to keep its delicate texture intact. - 6Dissolve the miso paste
Add one and a half tablespoons of white miso paste, or any preferred miso paste, into a metal mesh strainer. Submerge the strainer into the hot soup broth and stir to dissolve the paste completely, then turn off the heat.
Tip: Always use a strainer to dissolve miso paste smoothly without leaving lumps in the soup.
