Red and White Miso Soup (Awase Miso Shiru)
A rich, flavorful Japanese soup made with a blend of red and white miso, with the miso ratio adjustable to match the season.
Ingredients
deep-fried thin tofu (usu age or abura age)
Two 4½- by 2½-inch pieces
boiling water (for rinsing tofu)
red haccho miso
¼ cup
white saikyo miso
1½ teaspoons
dashi (preferably a mix of 3¼ cups Dashi I and ¾ cup Dashi II, divided)
4 cups
firm tofu (drained and cut into ½-inch cubes (2½ cups))
14-ounce package
green onions (chopped, for garnish)
Instructions
1
Prepare fried tofu
Place the deep-fried tofu in boiling water and blanch for about 30 seconds, then rinse under cold running water. Pat dry with paper towels to remove excess oil, then cut into thin strips and set aside.
2
Mix miso
In a small bowl, combine the red haccho miso and white saikyo miso with 1 cup of dashi. Use a wooden spoon to press the miso against the side of the bowl and stir until completely smooth.
3
Cook soup
Heat the remaining dashi in a large pot over medium-high heat. Strain the miso mixture into the pot and stir to combine. Add the prepared fried tofu strips and cubed firm tofu. Heat for 5 to 6 minutes, taking care not to let the soup boil; reduce heat to low if it starts to simmer. Ladle into individual bowls and garnish with chopped green onions.
