Potage-style Cold Tofu Miso Soup In Just A Minute!
Potage-style Cold Tofu Miso Soup In Just A Minute!

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, potage-style cold tofu miso soup in just a minute!. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Potage-style Cold Tofu Miso Soup In Just A Minute! is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Potage-style Cold Tofu Miso Soup In Just A Minute! is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook potage-style cold tofu miso soup in just a minute! using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Potage-style Cold Tofu Miso Soup In Just A Minute!:
  1. Get 1 block ★ Silken tofu
  2. Make ready 1 tbsp or (to taste), depending on the type of miso used ★ Miso
  3. Make ready 1/2 cup or so ★ Dashi stock (or dashi stock or Chinese soup stock or consommé soup stock, or the poaching liquid from poaching a chicken, etc.)
  4. Prepare (Try using soy milk instead of water to make the dashi for a creamier finish.)
  5. Prepare 1 Shiso leaves, myoga ginger, etc.
  6. Get 1 Sesame oil
  7. Make ready 1 scattering Toasted sesame seeds
Steps to make Potage-style Cold Tofu Miso Soup In Just A Minute!:
  1. Put the ★ together in a blender and blend until smooth. (No need to drain the water from the tofu.)
  2. Transfer to a bowl, refrigerate until very chilled, and done! Ladle into bowls and garnish with some finely shredded shiso leaves or myoga ginger. It's also great with cold shabu shabu.
  3. Add some sesame seeds on top if you like. A drizzle of sesame oil makes it richer.
  4. Use soy milk instead of dashi stock (water) for an even richer, creamier result! Use dashi stock for a light, refreshing soup, and soy millk for a rich and creamy soup.

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