Silken Japanese Miso Soup with Tofu Tempura
Dive into the umami-rich flavors of Japanese cuisine with this elegantly simple yet deliciously satisfying soup and tempura combo.
Preparation
Get these tasks done before you start cooking.
Preparing the Miso Soup Base
- 1
Simmer Dashi
Bring the dashi stock to a gentle simmer in a medium pot.
- 2
Dissolve Miso
Dissolve the miso paste in a small bowl with some of the warm dashi, then add back to the pot.
- 3
Season and Add Tofu
Stir in soy sauce, mirin, and add the silken tofu gently.
Preparing the Tofu Tempura
- 1
Make Batter
Whisk together the flour, cornstarch, and ice-cold water with the egg to make the tempura batter.
- 2
Heat Oil
Heat vegetable oil in a deep saucepan to 350°F (175°C).
Tip: Ensure the oil is hot enough for the crispiest tempura. Use chopsticks to check oil temperature — small bubbles will form around them if ready.
- 3
Coat Tofu
Dip tofu cubes into the batter, ensuring they are evenly coated.
How to Make Silken Japanese Miso Soup with Tofu Tempura
Total time: 1 h 33 min · Yields 4 servings
- 1
Making the Soup
Simmer the miso soup for an additional 5 minutes, allowing flavors to meld.
- 2
Frying the Tempura
Carefully place battered tofu into the hot oil, frying for 2–3 minutes until golden brown.
- 3
Preparing the Dipping Sauce
Mix soy sauce, rice vinegar, sugar, and ginger until sugar dissolves.
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