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Miso soup with crispy age tofu, nappa cabbage and green onions

Time 30 minutes
Yields Serves 4
Miso soup with crispy age tofu, nappa cabbage and green onions
1

In a toaster or using a dry frying pan, lightly toast the age tofu until it’s crispy and slightly toasted but not dry. Slice crosswise into one-half-inch pieces.

2

In a medium saucepan, bring dashi 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 to the dashi, stirring to blend in until the miso is dissolved. (The miso can be dissolved with a little dashi in a separate bowl before adding it into the dashi.)

4

Just before serving, top the soup with the sliced crisp tofu, and garnish with sliced green onion.

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.

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