Japanese Tofu Soup Recipe

Tofu: Firm tofu is used in this recipe for its ability to hold its shape while simmering in the soup.

Dashi stock: A Japanese soup stock made from dried kelp and bonito flakes, providing a rich umami flavor.

Soy sauce: Adds a salty and savory taste to the soup, balancing the flavors.

Mirin: A sweet rice wine that enhances the overall flavor profile with a touch of sweetness.

Green onions: Sliced and used as a garnish, adding a fresh and mild onion flavor to the soup.

When preparing tofu for this soup, it's essential to handle it gently to maintain its shape and texture. Before adding the tofu to the dashi stock, consider pressing it for about 15-20 minutes to remove excess water. This will help the tofu absorb more flavor from the dashi stock and prevent it from crumbling during cooking. To press the tofu, place it between two plates and add a weight on top, such as a can or a heavy bowl.

• firm, cubed tofu - Substitute with tempeh: Tempeh has a firmer texture and a nutty flavor that can complement the soup well.

• dashi stock - Substitute with vegetable broth: Vegetable broth provides a similar umami base, especially if you add a bit of seaweed or mushrooms.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar flavor profile.

• mirin - Substitute with rice vinegar with a pinch of sugar: This combination mimics the sweet and tangy flavor of mirin.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the tofu soup to cool to room temperature before storing. This prevents condensation, which can dilute the flavors.
• Transfer the cooled soup into an airtight container. Glass containers are preferable as they do not absorb odors.
• For short-term storage, place the container in the refrigerator. The soup will stay fresh for up to 3 days.
• If you plan to keep the soup for a longer period, consider freezing it. Pour the soup into freezer-safe bags or containers, leaving some space for expansion.
• Label the containers with the date to keep track of freshness.
• When ready to enjoy, thaw the soup in the refrigerator overnight.
• Reheat the soup gently on the stove over low heat. Avoid boiling, as this can cause the tofu to become rubbery.
• Garnish with fresh green onions just before serving to maintain their crisp texture and vibrant flavor.

• Stovetop Method:

  1. Pour the leftover Japanese tofu soup into a pot.
  2. Heat on medium-low, stirring occasionally to ensure even heating.
  3. Once the soup reaches a gentle simmer, it's ready to serve.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a gentle simmer.
  2. Place the soup in the top pot of the double boiler.
  3. Stir occasionally until the soup is heated through.

• Slow Cooker Method:

  1. Pour the Japanese tofu soup into the slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is hot.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Heat for 20-30 minutes, stirring halfway through, until the soup is thoroughly heated.

• Pot: Used to bring the dashi stock to a boil and simmer the soup.

• Knife: Essential for slicing the green onions and cubing the tofu.

• Cutting board: Provides a safe surface for slicing green onions and cubing tofu.

• Measuring spoons: Used to measure out the soy sauce and mirin accurately.

• Ladle: Handy for serving the hot soup into bowls.

• Serving bowls: Used to serve the finished soup.

• Stove: Necessary for heating the pot and cooking the soup.

Prepare ingredients in advance: Cube the tofu and slice the green onions ahead of time to streamline the cooking process.

Use pre-made dashi stock: Opt for instant dashi granules to save time on making the dashi stock from scratch.

Simmer gently: Keep the soup at a gentle simmer to avoid breaking the tofu cubes, ensuring a quicker and smoother cooking experience.

Batch cooking: Make a larger quantity of soup and store portions in the fridge for quick reheating during the week.