THICK DEEP-FRIED TOFU miso soup recipe – JAPANESE COOKING CHANNEL

Which do you like better, normal tofu or deep-fried tofu?

I like both of them! Each one has good characters. Normal tofu’s texture is more smooth so it fits for eating raw such as Hiya-yakko which is chilled tofu topped with green onion and soy sauce.
Deep-fried tofu is firm so it fits stir-fry or stew dish. I think there are many good recipes for deep-fried tofu in your country too! I love to cook them with sweet soy-sauce flavoring.
But today is the day for miso! haha

I have introduced miso soup recipe with thin deep-fried tofu so far. It is the first time I can show you delicious THICK deep-fried tofu recipe on this site. Hope you will like it!

【Recipe (2 servings)】

Ingredients
1 oz miso paste (fermented soybean paste)*¹
1 teaspoon dashi granules*²
4 oz thick deep-fried tofu, Sliced
1.5 oz Chinese cabbage, Cut into bite-sized
1 oz green onion, Sliced
1.7 cups (400ml) water

*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules. I use miso paste containig dashi this time.

Directions

1. Heat water, Chinese cabbage, and green onion in a saucepan.

2. Add thick deep-fried tofu after vegetables are cooked to a certain extent. Simmer for 1-2 minutes to warm up deep-fried tofu. (Add dashi granules if you need). Then remove from heat.