3 to 4 tablespoons miso paste (red or white or koji miso paste), or to taste 2 age tofu 1 to 2 leaves nappa cabbage, sliced crosswise into ½-inch thick strips, or any greens of your choice.

Ingredients: 4 cups water; 1/2 cup chopped green chard or other sturdy green; 1/2 cup chopped green onion; 1/4 cup firm tofu, cubed; 3-4 Tbsp white miso paste (fermented soy bean paste) with or ...

To learn more about the best seaweed to use for miso soup, we spoke with Dr. Jae Choi, chef and founder of Yakitori Jinbei, a casual, Asian-inspired restaurant in Smyrna, Georgia, specializing in ...

Rich in umami flavor, Miso, a traditional Japanese seasoning made from fermented soybeans, can turn any mundane meal into a ...

Here, the miso broth contains bites of silken tofu, peas, seaweed and scallions, which is how the soup is “served in typical Japanese sushi restaurants,” but she suggests adding noodles ...

If your experience of this famous Japanese soup has only been of the instant kind, this recipe will be a revelation – it touches your soul. It is made with fresh tofu and wakame seaweed, but ...

At first, I fixated on firm and extra-firm tofu. I pressed it, microwaved it, squeezed out all the water. I cut it into nuggets and coated it with spices and then fried it and, later, air-fried it.