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Cook's notes When using carrots, I use the pre-washed baby carrots to save time. Don't bother cubing or cutting them. Ingredients 1/2 lb carrots, broccoli or cauliflower chopped in 1 " cubes 12 cups water 16 oz firm tofu cut into cubes 3 c of brown rice 8 scallions, minced 6T miso

Using a wooden spoon, combine the water and dashi in a small pan, then bring the mixture to the boil. Add miso to the boiling liquid in the pan. Stir mixture over medium heat, taking care not to let it boil once the miso has dissolved (overheating will result in the soup losing much of its miso

4 cups water 1 oz or 4 inch of Kombu (kelp) 1 cup dried Bonito flakes Put kelp in 4 cups of water. Heat uncovered over medium high heat until the water reaches a boiling point, remove the kelp immediately. Add 1/4 cup water and heat. Add 1 cup of dried bonito flakes just before the water reaches the

Simple soup but with great taste and nutritious too!

This is a thick hearty soup that can work as a meal or as a dish with other items such as maki. I wouldn't recommend it as an appetizer or first course for any very heavy meals as it is pretty heavy. I usually make a ton and freeze it (usually wi thout the miso and tofu, which I add to the
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Tofu Miso Soup