Miso soup is an easy dish, nevertheless it does require a little bit of prep earlier than you flip the range on. When you collect your components — white miso, vegetable broth, scallions, shiitake mushrooms, further agency tofu, soy sauce, and powdered ginger — the very first thing to do is press the tofu. Put it in a bowl or plate, cowl it in paper towels, and put heavy objects on high.
“Since tofu is packed in water, I like to empty and press it in order that it’s firmer within the soup. Should you do not press it, will probably be slightly soggy,” Hahn explains. She additionally clarifies that there are “some tofu manufacturers that aren’t packed in water,” akin to the sort labeled “tremendous agency” at Trader Joe’s, which do not want urgent.
When you anticipate the tofu to press, slice up the scallions and put together the mushrooms by eradicating their stems and giving them a great chop. “I like utilizing shiitake mushrooms for this as a result of they’ve a extra intense taste than different mushrooms and are very hardy,” Hahn says. “However you possibly can positively use every other type of mushrooms!”
