Miso Tofu Recipe

Make dashi

Combine 4 cups cold water and hondashi granules (use about 1 tsp hondashi or follow package for 4 cups) in a medium saucepan. Stir to dissolve and bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low. In a small bowl, whisk together the white miso paste with 3–4 tablespoons of the hot dashi until smooth to prevent lumps. Return the miso mixture to the pot and stir gently. Do not boil the broth after adding miso to preserve flavor and probiotics.

Add 1 tbsp mirin, 1 tsp light soy sauce, and 1 tsp sugar to the pot. Taste and adjust seasoning — add a touch more miso or soy if you prefer saltier, or a little more mirin for sweetness.

While the broth is warming, prepare the tofu: drain the silken tofu and gently pat dry with paper towels. Cut the tofu into 8 equal cubes (roughly 1.5-inch pieces). Handle gently to avoid breaking.

Trim the root end off the enoki mushrooms and separate into small clumps (2–3 per cluster) so they are bite-sized. Rinse briefly if desired and drain well.

When the broth is hot and seasoned (still not boiling), gently slide tofu cubes into the pot and add the enoki clusters. Warm for 1–2 minutes until tofu is heated through and enoki softens — do not simmer vigorously or mash the tofu.

Trim and thinly slice the scallions on a bias into fine rounds, separating the white and green parts. Reserve some of the green tops for garnish.

Turn off the heat. Drizzle 1 tsp toasted sesame oil over the soup and stir gently to combine.

Ladle the miso tofu and enoki into 4 small bowls (see servings). Sprinkle each bowl with sliced scallion whites and greens, 1/4 tsp toasted sesame seeds, and a light dusting (about 1/8–1/4 tsp) of shichimi togarashi or chili flakes to taste.

If using, sprinkle a small pinch (about 1/4 tbsp collectively) of bonito flakes over each bowl just before serving for an umami boost.

Serve immediately. Offer soy or tamari at the table for individual seasoning (to taste).