"In America and Japan, spring and early summer are celebrated through the traditions of food. In Today’s Home Kitchen, fresh Washington asparagus is celebrated each spring in both traditional and contemporary dishes. Our Miso Soup with Asparagus and Tofu introduces the flavors of Japan into our contemporary kitchen."
Miso Soup with Asparagus and Tofu
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 15mins
Cook time: 12mins
Serves or Makes: 4 servings
Recipe Card
ingredients
- 6 cups Instant Dashi Stock
- 5 tbsp red miso
- 1 tbsp light soy sauce
- 12 spears fresh asparagus
Method
Step 1
Prepare instant dashi according to package instructions. It comes in a powder form and just add boiling water and stir.
Step 2
Cut the woody white ends off the asparagus and discard. Cut the tips of the asparagus and reserve. Using a vegetable peeler, trim the stalks of asparagus and cut into 1" pieces.
Step 3
Pour the dashi into a stockpot over medium-high heat and bring to a simmer. Turn the heat Stir in the red miso and soy sauce. The miso will melt into the dashi in about 3 minutes. Turn the heat down to medium-low. Add the trimmed asparagus stalks to the miso soup and cook until the asparagus is tender, another 3 minutes.
Step 4
Stir the miso soup and then ladle into serving bowls. Add one of the chunks of tofu to the center of the bowl. Place 2-3 of the asparagus spears on top of the tofu and serve the soup hot.