loaded miso soup

Step 1

Start by pressing the tofu to release excess liquid: Place block of tofu on a plate or cutting board between two paper towels. Leave a plate or large can on top of the tofu for about 20 minutes and then chop the tofu into small cubes.

Step 2

Using one dashi packet, make dashi stock according to the package. The dashi packet I use has the following instructions: Place dashi packet in a saucepan with 2 cups of water. Bring the water to a simmer on medium heat and then remove the packet after 3 minutes. Remove from heat and set aside and allow to cool for about 5 minutes.

Step 3

In a small mixing bowl, combine miso and about half of the dashi stock to thin out the miso paste – stir until fully combined and set aside. In a large stockpot or dutch oven, sauté garlic and ginger in sesame oil on medium heat for about 1 minute – be careful not to burn. Add mirin and soy sauce and continue stirring for another minute. Add leeks, the miso mixture, and the remaining dashi stock.

Step 4

In the saucepan you cooked the dashi stock, cook soba noodles according to package, rinse and set aside.

Step 5

In each serving bowl, serve the miso soup broth with soba noodles and top with a few spoonfuls of chopped tofu, chopped scallions, bok choy leaves, snap peas, mushrooms, parsley and a sheet of nori.