Miso Soup with Yuba

Yields: 6 Servings

Photo and Recipe by The Hodo Kitchen

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We made this soup on a cold and foggy San Francisco summer morning at Cultivate SF.

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Ingredients

• 2 (10 oz) Hodo Organic Extra Firm Tofu Locate Product

• 1 (5oz) Hodo Organic Yuba Sheets, cut into thin strips Locate Product

• 2 pieces kombu 6-inch, wiped clean

• 6 cup water

• 1/4 cup red miso paste

• 1 cup nameko or shiitake mushrooms, trimmed

• 3 tbsp dried wakame

• 2 tbsp green onions or mitsuba

Instructions

1. To make the dashi, in a small saucepan, add cold water and kombu.  Let sit 15 minutes, then bring to an almost boil.  Remove from heat.  Let steep 15 minutes, then strain out kombu.  Discard solids and transfer dashi to a pot.

2. Using 2 Tablespoons of the dashi, soften the miso to a smooth paste.  Add more dashi if needed, then add the softened miso to the dashi and whisk to combine. 

3. Bring to a gentle, just simmer to dissolve the miso.  Strain the broth if preferred. Then add the mushroom, and wakame, and simmer a few minutes until mushrooms are tender. 

4. Add tofu and heat through.  Do not boil.  Garnish with green onions or mitsuba.