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Firm Tofu

Miso Soup

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.


6 ounces tofu

2 1/2 tablespoons Miso (fermented soy bean paste)

3 cups soup stock or water or 3 cup s water plus 2 teaspoons instant chicken bouillon

1 green onion

1/2 cup small broccoli flowerets



Cut tofu into 1/2″ cubes.  Cut green onion into 1″ long, then cut lengthwise into halves.  Cut broccoli diagonally into small pieces.


Heat soup stock in saucepan until boil; add green onion and broccoli pieces over medium heat.  Mix Miso and 1/2 cup cooking soup stock until creamy.  Add to saucepan and stir soup lightly.  Add tofu cubes and bring to a boil.  Remove from heat.  Serve in small individual bowls.  Add dash of pepper to soup if desired.


Makes 4 servings.

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