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Sakura Cheese Tofu Miso Soup Recipe
Ingredients:
- 200g cheese tofu, cubed
- 4 cups dashi broth (or vegetable broth)
- 3 tbsp white miso paste (adjust to taste)
- 1 tbsp soy sauce (optional, for extra umami)
- 1 tbsp wakame seaweed (dried, soaked in water for 5 minutes)
- 1/2 cup sliced shiitake mushrooms (or any mushrooms of choice)
- 1 green onion, thinly sliced
- 1 small block of soft tofu, cubed (optional for added texture)
- 1 tbsp sesame oil (optional, for pan-frying cheese tofu)
- Freshly chopped cilantro or spring onion (for garnish)
Cooking Instructions:
- Prepare the Sakura Cheese Tofu:
- Open the Sakura cheese tofu packaging and thaw for 10 minutes
- If desired, lightly pan-fry the Sakura cheese tofu in a small amount of sesame oil for 2-3 minutes on each side, until they are golden brown. This gives the tofu extra texture but is optional if you prefer it soft.
- Prepare the Broth:
- In a medium pot, bring the dashi (or vegetable broth) to a gentle simmer over medium heat.
- Add the sliced shiitake mushrooms to the broth and let them cook for about 3-4 minutes until tender.
- Add Miso Paste:
- In a small bowl, dissolve the miso paste in a little warm broth to avoid lumps. Stir the dissolved miso into the pot of soup.
- Add soy sauce if you want a slightly deeper umami flavor.
- Add Wakame Seaweed and Cheese Tofu:
- Drain the soaked wakame seaweed and add it to the soup.
- Gently add the Sakura cheese tofu to the soup and let them warm up in the broth for 1-2 minutes without boiling to preserve the miso’s delicate flavors.
- Finish and Serve:
- Remove the soup from heat.
- Garnish with freshly chopped green onions and cilantro.
- Serve the miso soup hot with a side of steamed rice or as a light appetizer.
Enjoy your Sakura Cheese Tofu Miso Soup—a nourishing and comforting dish with a balance of savory and delicate flavors!