"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!

"Thunder" Tofu Miso Soup (雷豆腐の味噌汁; kaminari tofu no miso shiru)
Photographed by MASAO KUDO

Recipe by
Tokiko Suzuki


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.