Miso soup with crispy age tofu, nappa cabbage and green onions
Do not reheat the miso soup after the miso has been added; the flavor diminishes with reheating. Miso paste is generally available in the Asian sections of well-stocked supermarkets, as well as at Asian markets; age tofu (deep-fried tofu) is available at Japanese markets.
1 quart dashi
3 to 4 tablespoons miso paste (red or white or koji miso paste), or to taste
2 age tofu
1 to 2 leaves nappa cabbage, sliced crosswise into ½-inch thick strips, or any greens of your choice.
2 green onions, sliced thinly to garnish
1. In a toaster
or using a dry frying pan, lightly toast the
tofu until it's crispy and slightly toasted but not dry. Slice crosswise into one-half-inch pieces.
2. In a medium saucepan,
to a boil over medium heat, then reduce the heat to a simmer. Stir in the nappa cabbage and continue to cook for a couple of minutes to wilt the cabbage.
3. Add the miso
, stirring to blend in until the miso is dissolved. (The miso can be dissolved with a little
in a separate bowl before adding it into the
4. Just before serving,
top the soup with the sliced crisp tofu, and garnish with sliced green onion.