From the kitchen
Soy Milk Miso Breakfast Soup
A gentle miso soup with soft tofu and a creamy soy broth.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 2 cups plain unsweetened soy milk
- 1 cup vegetable stock or dashi
- 2 tbsp white miso, or to taste
- 1/2 cup silken tofu, cubed
- 1 scallion, thinly sliced
- 1 tsp soy sauce, optional
Method
- Warm stock and soy milk gently in a saucepan until steaming, without boiling.
- Add tofu and heat gently for 2 to 3 minutes.
- Remove from heat. Mix miso with a ladleful of hot broth in a bowl until smooth, then stir it back into the saucepan.
- Taste before adding soy sauce. Divide into two bowls and finish with scallion.
Cook with confidence
Before you start
What to expect
A gentle miso soup with soft tofu and a creamy soy broth.
Before you begin
Choose vegetable stock for a fish-free version; many dashi stocks contain bonito.
The important cue
Dissolve the miso separately and add it after the broth leaves the heat.
At the table
Serve at once while the tofu remains delicate.
Culinary Library
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