Okra and tofu miso soup
Okra and tofu miso soup

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, okra and tofu miso soup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Okra and tofu miso soup is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Okra and tofu miso soup is something which I have loved my entire life.

Put the ｓtock from dried seaweed in the pan and heat. Simple and authentic homemade miso soup recipe with dashi stock. Detailed recipe instructions and video on how to cook different types of miso soup.

To get started with this recipe, we have to prepare a few ingredients. You can have okra and tofu miso soup using 4 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Okra and tofu miso soup:
  1. Make ready Okra (cut into 1cm width) 6 pieces
  2. Take Tofu (cut into 2cm squares) 150g
  3. Take 400 ml Stock from dried seaweed (konbu)
  4. Take 1.5 ～ tablespoons miso

This easy recipe for miso soup with tofu is a simple take on a Japanese staple and comes together quickly. Miso soup is the most popular soup in Japan. Typical Japanese-style meals include a bowl as part of a course. As it varies in saltiness, adjust the amount to your preference.

Steps to make Okra and tofu miso soup:
  1. Put the ｓtock from dried seaweed in the pan and heat.
  2. When boiling, add okra and simmer for 1 minute on low heat.
  3. Turn off the heat and melt the miso in the bowl.
  4. Add tofu and heat until boiling on low heat.

Try out our miso soup recipe with crispy smoked tofu. This gluten free miso soup with crispy smoked tofu is a perfect low calorie midweek meal, it's warming, cleansing and super easy to make. The Japanese often begin their day with a warm bowl of miso soup. But it's good anytime–especially if you're feeling sick. If you have the Japanese pantry staples miso, kombu (kelp), and katsuobushi (dried bonito flakes or tuna flakes) on.

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