Today’s miso soup is made with Naganegi – white long onion – and Aburaage – fried thin Tofu. White long onion can be cooked for a short time or longer depending on what kind of texture you like, crisp or soft. Fried Tofu deepens the flavor of the soup from its oil, and it’s delicious!
We used Niboshi Dashi with dried anchovies to make the fish broth here, but you can use any type of Dashi, even convenient instant Dashi. Please check Back to Basics: How to Make Dashi to learn more about different types of Dashi.
Miso Soup with White Long Onion and Aburaage
Servings: 4 servings
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Ingredients
- 4 cups water
- 15 Niboshi dried anchovies
- 1 sheet Aburaage thin fried Tofu
- 2 Naganegi white long onions
- 4-5 Tbsp Miso Paste
Instructions
- Make fish Dashi broth. Put 4 cups of water in a pot with dried anchovies. Let soak for 30 minutes, and then cook for 5 minutes. Remove fish. Or you can opt for other Dashi from our Dashi recipes.
- Cut Aburaage thin Tofu into 1/2" (1.25 cm) strips. For the white part of the long onions, cut into thick pieces. For the green part, slice very thinly. Set aside the green part of the onions for later.
- Add Tofu and the white part of the onions to the Dashi broth, cover, and cook for a couple of minutes.
- Dissolve Miso Paste in the Dashi broth. Add the green part of the onions. Serve immediately.
