Beef and Tofu Miso Soup

A hearty miso soup full of beef, tofu and burdock root. The fragrant, umami-rich soup is simply irresistible!

Beef and Tofu Miso Soup
Photographed by MASAO KUDO


Recipe by
Tokiko Suzuki

Average

Beef

Beans & Tofu

Soups & Stews

210kcal

10minutes

Calorie count is per serving.
Excludes time needed to soak the niboshi in water.

Ingredients (Serves 2-3)

  • 100-150 g thinly-sliced beef
  • 1/2 block kinugoshidofu (150 g)
  • 100 g burdock root
  • [Niboshi dashi]

    • Note

      Makes one batch.

    • 20 niboshi
    • A dash of sake
    • 800 ml water
  • Rice vinegar, as needed
  • 80 g miso
  • 1 tsp sake
  • A few scallions (chopped)
  • Shichimi seven spice, to taste
  • Sansho pepper, to taste

Preparation

1

Make the [Niboshi dashi]. Use your fingers to remove the head and insides of the niboshi in one go. Split them open up to the tail to help draw out the umami. Place in a pot, and fill with water and sake. Set aside overnight. (Refrigerate during the summer months.)

Directions

1

Cut the beef into easy-to-eat pieces. Cut the tofu into 6-7 mm thick rectangles. Scrub the burdock root clean and make incisions along the entire length. Make thin shavings by whittling the burdock root as if sharpening a pencil. Soak the shavings in water and vinegar. Discard the water as soon as it changes color. Refill the bowl with clean water and then drain.

2

Place the [Niboshi dashi] over high heat and bring to a gentle boil. Reduce the heat to low and simmer for 4-5 minutes, then scoop out the niboshi and add the beef. Remove the surface scum, then add the burdock shavings. Dissolve the miso and add the sake and tofu.

3

Turn off the heat and serve in individual bowls. Top with chopped scallions. Sprinkle with shichimi seven spice or sansho pepper to taste.