Day 2 - 10 Days of Everyday Miso Soup • Tofu, Wakame Seaweed, and Egg | Graces Japanese Cooking

The most traditional of all 10 days. Tofu, wakame, and egg. So simple yet so satisfying. It’s really amazing how all the flavors and textures come together. Definitely one of my go-to miso soup:)

I once saw a Japanese chef break apart a block of tofu piece by piece by hand as he placed them gently into the awaiting dashi. Why not use a knife and make perfect little squares instead? Answer: He said by breaking the tofu by hand, the surface size
of the tofu is not only larger but course and porous (like a sponge) which helps to better absorb the umami flavors of the miso. Nice.

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Recipe (serves 2-3 people)

7 oz tofu (soft or firm)
2 tablespoons dried wakame seaweed
1 egg

3 cups dashi
2-3 tablespoons miso (please adjust accordingly)

1. Heat dashi to medium heat.
2. Gently add tofu.
3. Stir in the egg. Add wakame. Cover and heat on low for 2-3 minutes.
4. Turn off heat. Wait 3-5 minutes. Strain in miso. Taste and adjust if needed.
5. Enjoy.

Thank you for joining me today for Day 2:) Tomorrow is Day 3. See you in the kitchen!

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❤️Grace