Spring Japanese Miso Soup with Asparagus and Tofu

Japanese · Spring · 25 min · Serves 4 · By Lesapor Test Kitchen

This Japanese miso soup captures the fresh essence of spring with tender asparagus and silky tofu. It's a light yet satisfying dish, perfect for a healthy, restorative meal. Miso paste and dashi create the umami-rich broth, while the asparagus adds a hint of green freshness.

Ingredients

• 1 tablespoon vegetable oil
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup firm tofu, diced
• 4 cups dashi stock
• 3 tablespoons miso paste
• 2 green onions, thinly sliced
• Soy sauce, to taste
• Flaky sea salt, to taste

Method

1. In a medium pot, heat the vegetable oil over medium heat. Add the asparagus and sauté for about 3 minutes until just tender.
2. Add the dashi stock to the pot and bring to a gentle simmer.
3. In a small bowl, whisk the miso paste with a ladleful of the hot dashi until smooth, then stir back into the soup.
4. Add the diced tofu and simmer gently for another 3 minutes to heat through.
5. Season the soup with soy sauce and flaky sea salt to taste.
6. Serve hot, garnished with sliced green onions.