Sakura Cheese Tofu Miso Soup Recipe

Savor all the different Flavors of the Sakura Cheese Tofu

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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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!