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Categories: Appetizers, Soups

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

Miso soup with crispy age tofu, nappa cabbage and green onions
Glenn Koenig / Los Angeles Times

At the heart of so much of Japanese cooking is the fragrant broth called dashi. And at the heart of dashi are the delicate pink petals of katsuobushi, shaved flakes of dried bonito fish. When steeped with the dried seaweed ... Read more

Total time: 30 minutes | Serves 4
Note: 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 1/2-inch thick strips, or any greens of your choice.
  • 2 green onions, sliced thinly to garnish

Step 1In 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.

Step 2In 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.

Step 3Add 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.)

Step 4Just before serving, top the soup with the sliced crisp tofu, and garnish with sliced green onion.

Each serving:
50 calories; 2 grams protein; 7 grams carbohydrates; 3 grams fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 3 grams sugar; 556 mg sodium.
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