Red Miso Soup (Akadashi)
Akadashi (also known as red miso soup) is a flavorful variation of miso soup from the Aichi region of Japan and is made with rich red miso, tofu, and wakame seaweed.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 ml dashi stock
- ½ tbsp dried wakame seaweed
- 15 g fried tofu pouch (aburaage) ((aburaage) sliced)
- 75 g firm tofu ((or silken tofu depending on preference) cubed)
- 2 tbsp red miso paste (I recommend Hatcho Miso if you can get it)
- 1 dash Japanese soy sauce (koikuchi shoyu)
- finely chopped green onions (optional garnish)
Instructions
- 1
Pour 500 ml dashi stock into a saucepan and bring to a boil over a medium heat.
- 2
Add ½ tbsp dried wakame seaweed and 15 g fried tofu pouch (aburaage) and bring to a boil once more. Add 75 g firm tofu and then lower the heat to a simmer. Once the tofu is warmed through, turn off the heat.
- 3
Place 2 tbsp red miso paste onto a mesh spoon, and submerge it into the dashi. Whisk until it breaks up into the soup. (See note) Add 1 dash Japanese soy sauce (koikuchi shoyu) and mix well.
- 4
Divide into serving bowls and enjoy with a sprinkle of finely chopped green onions!