Misoshiru (miso soup)

Misoshiru (miso soup)

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tofu (Japanese)



thin leeks



fresh root ginger



dashi broth (see GSX recipe)



miso (soybean paste), preferably equal quantities of white and red

Preparation method

  • Briefly immerse the tofu in a bowl of water and then leave it to drain.
  • Cut the tofu in cubes of approximately 2cm.
  • Cut off the green part of the leeks, wash the leeks, and cut into very thin rings.
  • Peel the ginger and finely grate, collecting the juice.
  • Heat the broth to boiling point.
  • Pass the miso through a sieve and then whisk it into the broth.
  • Add the tofu, two-thirds of the leek rings, and the ginger juice.
  • Leave the soup to infuse for one minute without boiling it.
  • Garnish with the remaining leek rings.

Serving suggestions

  • Combine with beef and salsify.
  • Variation tip: use a mix of different vegetables and/or add noodles. 

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