Miso Soup with Beef and Tofu
A hearty miso soup full of beef. Not to be missed!
Photographed by MASAO KUDO
Soups & Stews
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
- 20 niboshi
- A dash of sake
- 800 ml water
- A few scallions (chopped)
- Shichimi seven spice, to taste
- Sansho pepper, to taste
- Rice vinegar, as needed
- 80 g miso
- 1 tsp sake
Use your fingers to prepare the niboshi by removing the heads and insides in one go. Tear nearly in half, stopping before you get to the tail. This is to draw out the umami. Pour the water and sake into a pot and add the niboshi. Set aside overnight. (Refrigerate during the summer months.)
Cut the beef into easy-to-eat pieces. Cut the tofu into 6-7 mm-thick rectangles. Scrub the burdock root clean and make numerous 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.
Place the [niboshi dashi] over high heat and bring to a gentle boil. Remove the surface scum and reduce the heat to low. Simmer for 4-5 minutes. Scoop out the niboshi and add the beef. Remove the surface scum and add the burdock shavings. Dissolve the miso and add the sake and tofu.
Turn off the heat and serve the soup in individual bowls. Sprinkle with chopped scallions. Sprinkle with shichimi seven spice or sansho pepper to taste.