Tomato and Tofu Miso Soup

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Add 4 cups water and the kombu to a medium saucepan. Soak for 30 minutes if you have time. Do not wash the kombu or scrape off the white coating.
2. Bring to a boil slowly over medium-low heat, about 10 minutes.
3. Just before it boils, remove the kombu. This is the dashi.
4. Cut the tofu into 1/2-inch (1.3 cm) cubes.
5. Add the tofu and 12 cherry tomatoes to the dashi and heat over low-medium heat until they are heated through and simmering gently.
6. Turn off the heat. Dissolve 4 Tbsp miso through a fine-mesh strainer, or in a ladle with some dashi, then taste and adjust.
7. Reheat until just hot without boiling, then serve immediately.

Summarized from Just One Cookbook's video. Watch it for the details.

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