With a very sharp knife cut the tofu into 1cm dice. Cut the spring onion diagonally into short pieces, like feathers. Reserve tofu and spring onions.
With a wooden spoon, mix the dashi with the water in a small casserole until it is completely diluted; bring the mixture to the boil and let it cook.
Mix miso and mirin in a small bowl, stirring them well, and add the mixture to the saucepan when it is boiling. Lower the heat to the midpoint and move the miso, taking care that the mixture does not boil again once the miso has dissolved, because if this, happens will lose its flavor. heat the broth and add the tofu dice, letting them heat up over medium heat, without them coming to a boil, during 5 minutes.
Serve soup in individual hot bowls, with the onion pieces as a garnish.
This soup is an essential element of Japanese cuisine. Miso soup is very popular, simple and light, with a subtle taste. There are many variations and they are all very tasty. Use deep, soperous cuckoos preferably, to keep it warm.
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