Red Miso Soup (Akadashi)
A rich and flavorful red miso soup, perfect as a post-drinking finisher. Made with a carefully prepared dried sardine dashi, savory red miso, and tender tofu infused with the broth, it is topped with seaweed, myoga ginger, and a delicate touch of Japanese pepper for an exceptional bowl.
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🍳 Cooking Flow
Prepare the dashi by boiling the dried sardines, strain it, and gently whisk in the red miso. → Scoop the tofu into a bowl and submerge it in the miso soup to infuse with the flavor. → Place the rehydrated, drained seaweed, infused tofu, and thinly sliced myoga ginger into a bowl. → Pour the steaming hot miso soup over the ingredients, cover for 10 seconds to steam, and finish with a sprinkle of sansho pepper.
Cooking Steps
Brief Cooking Order
Prepare the dashi by boiling the dried sardines, strain it, and gently whisk in the red miso. → Scoop the tofu into a bowl and submerge it in the miso soup to infuse with the flavor. → Place the rehydrated, drained seaweed, infused tofu, and thinly sliced myoga ginger into a bowl. → Pour the steaming hot miso soup over the ingredients, cover for 10 seconds to steam, and finish with a sprinkle of sansho pepper.
Introduction
A rich and flavorful red miso soup, perfect as a post-drinking finisher. Made with a carefully prepared dried sardine dashi, savory red miso, and tender tofu infused with the broth, it is topped with seaweed, myoga ginger, and a delicate touch of Japanese pepper for an exceptional bowl.
Step 1
Add water and 15g of dried sardines to a pot and heat to draw out the dashi.
Step 2
Strain the sardines out using a sieve, measure 600ml of dashi, pour it back into the pot, and bring to a heat.
Step 3
Once the dashi is hot, gently whisk in the red miso (approx. 35–40g).
Step 4
Scoop 1/2 block of tofu using a spoon into a bowl, pour the warm miso soup over it, and let it soak to absorb the flavor.
Step 5
Rehydrate the salted seaweed (approx. 1 tbsp) in water, squeeze out the excess moisture well, and chop into bite-sized pieces.
Ingredients List
Important Notes
Instead of cutting the tofu with a knife, scooping it with a spoon increases the surface area, allowing the miso flavor to penetrate more effectively. 💡
Pre-soaking the tofu in warm miso soup in a bowl ensures the flavor absorbs deeply into the center. 🥘
Covering the bowl for 10 seconds after pouring the soup, followed by a sprinkle of sansho pepper, significantly enhances the aroma and the harmony of the ingredients. ✨
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