Okra and tofu miso soup
Okra and tofu miso soup

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, okra and tofu miso soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Okra and tofu miso soup instructions. Put the stock from dried seaweed in the pan and heat. Turn off the heat and melt the miso in the bowl.

Okra and tofu miso soup is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Okra and tofu miso soup is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have okra and tofu miso soup using 4 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Okra and tofu miso soup:
  1. Get Okra (cut into 1cm width) 6 pieces
  2. Get Tofu (cut into 2cm squares) 150g
  3. Take 400 ml Stock from dried seaweed (konbu)
  4. Prepare 1.5 ～ tablespoons miso

Many ingredients are added depending on regional and seasonal recipes, and personal preference. I have okra and carrot this time. Though dashi stock is my favorite base for miso soup, you can also use, chicken, beef, or vegetable broth as your base liquid for miso soup. Miso paste is always added at the end and never boiled.

Steps to make Okra and tofu miso soup:
  1. Put the ｓtock from dried seaweed in the pan and heat.
  2. When boiling, add okra and simmer for 1 minute on low heat.
  3. Turn off the heat and melt the miso in the bowl.
  4. Add tofu and heat until boiling on low heat.

You'll boil off all the flavor and aroma otherwise! Make sure to cut the heat and gradually dissolve the paste in the hot broth before you stir it in. 'Traditional' miso soup is usually served with Tofu (a great source of vegetable protein) and sliced green onions but it doesn't have to stop there! Growing up, my mom used all kinds of toppings like spinach, daikon, seaweed, fried tofu, myoga (a special type of Japanese ginger), Chinese cabbage, mushrooms, okra and whatever else was left. If you like gumbo, you'll like this. The slimy texture of cooked okra makes an interesting (if slightly unorthodox) miso soup.

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