Yushidofu Misoshiru – Fluffy island tofu in miso soup
Now I’ve introduced a number of island tofu recipes the next step would be getting to know yushidofu. Yushidofu is normally packed in a plastic bowl and sold right next to the freshly made and delivered island tofu section. It is not pressed tofu so it’s very soft and you feel like you’re eating pudding. My kids love this tofu for the same reason, I guess, but it’s a much healthier option.
• 1 yushidofu
• 5 cups water
• 3 tablespoons miso
• 1 dashi pack (bonito or kelp)
1. Put the measured water into a saucepan, add the dashi pack and bring to a boil.
2. Let boil for about 3 minutes then take the dashi pack out.
3. Drain any excessive water from the yushidofu using a sieve and add it into the saucepan.
4. Once the water is boiling again, place miso on a ladle, scoop a little soup in it and mix them together. Then mix everything in the saucepan. It is easier to mix miso into soup in this way. And this is it, very simple.
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