If you’re looking for a hearty twist on a classic miso soup, my Age Tofu Miso Soup is the perfect recipe! This miso soup features crispy, golden age fried tofu that soaks up all that rich, flavorful miso broth, making each bite a burst of delicious umami! It’s super easy to make and pairs beautifully with many Japanese meals, so let’s dive into this bold, comforting dish—you’re going to love it!
Why I Love This Recipe
I crafted this Age Tofu Miso Soup as a comforting, easy-to-make Japanese classic that pairs perfectly with so many meals! This side soup features a rich miso and dashi base, with age tofu soaking up all those hearty flavors to make every bite incredibly satisfying. What makes this variation stand out is the age tofu, which isn’t commonly found in restaurants but adds a juicy texture that’s absolutely perfect!
Whether you’re serving it with a quick weeknight dinner or a larger spread, this foolproof recipe is perfect for anyone who loves simple, flavorful meals. Trust me, once you try it, you’ll want to make this every time, just like my Tofu Miso Soup, Seaweed Wakame Miso Soup or Asari Miso Soup! It’s quick, easy, and packed with umami – so go ahead, give it a try now!
Ingredients
Ingredients
- 2 Cups Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the base of the soup.
- 1 oz Age Fried Tofu – fried tofu that comes packaged and ready to use found at Asian grocery stores. Cut into bite sized pieces.
- 2 tbsp Miso – awase brown Miso is what I recommend, but can use white miso or red miso as well best on personal preference. Used as the main base of the soup.
- 1/2 Stalk Green Onions – fresh and chopped
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🥢 Miso Paste Note
You have three miso paste options: White Miso, which is mild and sweet; Red Miso, known for its robust and salty flavor; and Brown Miso, or Awase Miso, offering a balanced blend of salty, sweet, and umami. I recommend using Awase Miso for this recipe.
Directions
Step 1 Cut age fried tofu into bite-sized pieces and set aside.
Step 2 Pour the dashi into a stovetop pot and bring it to a soft boil. Once it’s boiling, add in chopped age tofu and cook for 2-3 minutes until tender.
Step 3 Remove the soup from heat and stir in the miso paste. To blend smoothly, place the miso in a strainer and use chopsticks or a spoon to dissolve it into the dashi.
🥢 Miso Pro Tip
Once miso is added, do not allow to boil to maintain the natural umami flavors.
Step 4 Transfer the miso soup to a bowl and garnish with freshly chopped green onions before serving.
Recipe Variations
The great thing about miso soup is how versatile it can be, allowing for endless variations with the same simple base. You can easily switch up the ingredients to create new flavors – for instance, using enoki mushrooms for an Enoki Miso Soup or shimeji mushrooms for a Shimeji Miso Soup, each offering a unique texture. For a richer mushroom flavor, try adding shiitake mushrooms to your soup for a Mushroom Miso Soup, or switch it up with Japanese radish in a Daikon Miso Soup. If you’re looking to add more vegetables, chopped spinach works beautifully to create Spinach Miso Soup.
For a fun twist, crack an egg into the soup to create a comforting Egg Drop Miso Soup. If you want something heartier, consider adding pork belly and vegetables for a delicious Tonjiru Pork Miso Soup. Each variation offers something special, so feel free to mix and match!
Pairing Recommendations
Miso soup is the perfect side for any Japanese meal. It pairs effortlessly with Japanese Curry, Tonkatsu, or Katsu Don, enhancing the meal with its savory depth making it an ideal addition to any homemade Japanese feast!
Frequently Asked Questions
What if the miso soup is too salty or too watery?
If your miso soup turns out too salty or too watery, don't worry – you can easily fix it! If it’s too salty, just add a bit more dashi to balance the flavor. On the other hand, if it’s too watery and you want a stronger miso taste, simply add more miso paste until the flavor is to your liking.
Can I use regular tofu instead of age tofu?
Yes and no. While regular tofu isn’t a direct substitute for age tofu in terms of texture or taste, you can still use it in miso soup. This will give you a variation of a classic tofu miso soup.
Storage Tips
To store leftovers, place the soup in an airtight container and refrigerate. It will stay fresh in the fridge for 7-10 days.
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Watch How To Make It
Age Tofu Miso Soup
Ingredients
- 2 Cups Dashi
- 2 tbsp Miso
- 1 oz Fried Age Tofu bite size pieces
- 1/2 Stalk Green Onions chopped
Instructions
- Gather all the ingredients.
- Cut the age fried tofu into bite-sized pieces and set aside.
- Pour dashi into a stovetop pot and bring it to a soft boil. Once boiling, add the chopped age tofu and cook for 2-3 minutes until tender.
- Remove the soup from heat and stir in the miso paste. To blend smoothly, place the miso in a strainer and use chopsticks or a spoon to dissolve it into the dashi.
- Transfer the miso soup to a bowl and garnish with freshly chopped green onions before.
Nutrition
*Values Based Per Serving
