Classic Japanese Aburaage Miso Soup

A comforting Japanese classic featuring savory aburaage fried tofu strips and tender soft tofu in a rich umami-packed dashi broth, finished with smooth white miso.

Ingredients

• 1 piece aburaage fried tofu pouch
• 0.5 block soft tofu
• 2 cups kelp and bonito broth
• 0.5 tbsp white miso paste
• to taste chopped green onions

Instructions

1. 1Cut the aburaage

   

   Prepare a piece of aburaage and cut it into long strips about 1.5 centimeters wide on a wooden cutting board using a knife.

   Tip: Cut evenly to ensure the aburaage cooks at the same rate.
2. 2Prepare the soft tofu

   

   Take half a block of soft tofu and cut it into small square pieces about 1.5 centimeters wide on the wooden cutting board.

   Tip: Handle the soft tofu gently to avoid breaking the pieces.
3. 3Pour the broth into the pot

   

   Pour two cups of kelp and bonito broth into a small pot on the stove. Alternatively, you can use water with kelp powder or bonito powder.

   Tip: Using quality broth adds deep umami flavor to the soup base.
4. 4Add aburaage to the broth

   

   Put the cut aburaage strips into the pot with the broth, heating over medium heat so the aburaage absorbs the flavor of the broth as it heats up.

   Tip: Adding the aburaage early helps it soak up the delicious broth flavors.
5. 5Add soft tofu cubes

   

   Once the water is boiling with the aburaage, add the cut soft tofu pieces into the pot and boil for another minute until heated through.

   Tip: Do not overboil the soft tofu to keep its delicate texture intact.
6. 6Dissolve the miso paste

   

   Turn off the heat, put a half tablespoon of white miso paste into a strainer, and use a spoon to filter and dissolve it thoroughly into the hot soup.

   Tip: Always use a strainer to dissolve miso paste smoothly without leaving lumps.

Storage & Reheating

Burn It Off

Frequently Asked Questions