Tomato and Tofu Miso Soup #shorts #misosoup #themakanai

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This Tomato and Tofu Miso Soup combines both comfort and refreshing flavors with just a few ingredients. Here, we pair sweet cherry tomatoes and silky tofu with a kombu dashi broth and finish it with savory miso paste. This vegan-friendly miso soup is lovely alongside any Japanese breakfast, lunch, or dinner.

RECIPE: https://www.justonecookbook.com/tomato-and-tofu-miso-soup/

INGREDIENTS:

For the Kombu Dashi
1 piece kombu (dried kelp) (⅓ oz, 10 g; 4 inches x 4 inches or 10 cm x 10 cm)
4 cups (960 ml) water

For the Miso Soup
12 cherry tomatoes
7 oz (198 g) soft/silken tofu (kinugoshi dofu) (half of a typical 14-oz package)
4 Tbsp miso (I used Hikari Miso Kodawattemasu, Organic Red Koji Miso; typically, use 1 Tbsp miso for every 1 cup (240 ml) of dashi)
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