"Thunder" Tofu Miso Soup (雷豆腐の味噌汁; kaminari tofu no miso shiru)
This recipe gets its unique name from the thunder-like sounds the tofu makes when it is stir-fried in sesame oil, which makes this miso soup extra rich and aromatic - so don't be afraid to try it!
Photographed by MASAO KUDO
Beans & Tofu
Soups & Stews
Calorie count is per serving.
Excludes time spent pressing excess moisture out of the tofu.
Ingredients (Serves 2-3)
- 1/2 block momendofu (150 g)
- 500 ml dashi
- Myoga (cut into rounds), a small amount
- Shichimi seven spice, to taste
- 1 1/2 tbsp sesame oil
- 50 - 60 g miso
Wrap the tofu in a thick cloth and place a metal tray or other weight on top and let sit for 20 min to press out excess moisture. Break into large pieces by hand.
Heat the sesame oil in a pot. Add the tofu pieces and stir-fry over medium-high heat, shaking the pot to move the tofu around (watch out for spattering oil). When the tofu is completely coated with the sesame oil, remove from heat.
In a separate pot, heat the dashi to a simmer, then mix in 50-60 g of miso to season.
Place the tofu into serving bowls, then pour in the miso soup. Top with the myoga and sprinkle with shichimi seven spice.