Miso Soup with Tofu and Spring Onion
This recipe offers a deliciously different way to serve tofu, with a satisfying texture and flavour.
- 140g soft tofu (1/2 standard size block)
- 1 spring onion
- 30g miso
- 800ml dashi (soup stock)
- Cut the tofu into 1.5cm cubes. Slice the spring onion diagonally, 5mm wide.
- Heat the soup stock for 3-4 minutes then gently dissolve the miso in the soup.
- Add the tofu and continue to heat gently.