White Miso Soup Recipe with Edamame Tofu
This elegant miso soup recipe from Hideki Hiwatashi is served topped with a piece of homemade tofu. Dashi is used as soup stock, adding a real depth of flavour. A fantastic Japanese soup recipe.
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Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Whisk
- Ladle
- Serving bowl
Ingredients
- 100g of sweet white miso, preferably Saikyo miso
- 700g of white miso
- 2l mineral water
- 20g of kombu
- 24g of dried shiitake mushrooms
- 100g of edamame
- 50ml of water
- 1 pinch of salt
- 4 eggs
- 15ml of light soy sauce
- 10ml of mirin
- 4g of wakame seaweed
- 20g of spring onions, finely chopped
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