Asparagus Tofu Miso Soup
| Five Days. Five Miso Soups. DAY 3 |
For two servings
4 stalk / MEDIUM ASPARAGUS
1/3 pack about 5 oz (150 g) / FIRM TOFU
1 1/2 tbsp / AWASE (BLEND) MISO
2 cup / DASHI BROTH
SALT to boil vegetable
LEMON ZEST and SHICHIMI TOGARASHI to serve
- Trim the end of asparagus and slice them diagonally into about 1/2" (1.2 cm).
- Cook the asparagus in boiling salted water until tender.
- Cut tofu into about 1/2"(1.3 cm) cubes.
- Heat up dashi broth in a pot and add asparagus and tofu.
- Stir in miso paste using a strainer.
- Top with lemon zest and shichimi. Serve hot.
More Miso Soup?
adopted from Washoku no Simple Recipe by Eiko Oba