সিলকেন তোফু ও বক চয় দিয়ে মিসো স্যুপ

• 750 ml Water
• 3 tbsp White miso paste
• 300 g Silken tofu
• 2 pcs Bok choy
• 3 pcs Spring onion
• 10 g Dried wakame seaweed
• 1 tsp Toasted sesame oil
• 1 tsp Low-sodium soy sauce
• 1 tsp Ginger

• 3.2 cups Water
• 3 tbsp White miso paste
• 10.6 oz Silken tofu
• 2 pcs Bok choy
• 3 pcs Spring onion
• 0.4 oz Dried wakame seaweed
• 1 tsp Toasted sesame oil
• 1 tsp Low-sodium soy sauce
• 1 tsp Ginger

👨‍🍳 নির্দেশনা

1. 1

   Place the dried wakame in a small bowl, cover with cold water, and leave to rehydrate for 5 minutes. Once softened, drain well and set aside. If using nori instead, simply tear it into small pieces and set aside — no soaking required.

2. 2

   Pour 750ml of water or broth into a medium pot and bring to a gentle simmer over medium heat. Add the grated ginger and let it infuse for about 2 minutes, stirring once.

3. 3

   Add the bok choy stalks to the simmering broth and cook for 2 minutes until they begin to soften. Follow with the bok choy leaves and cook for 1 minute more — they should be just wilted and still vibrant green.

4. 4

   Turn the heat to its lowest setting. Gently lower the silken tofu cubes into the broth using a spoon. Handle them carefully as silken tofu is very delicate and breaks apart easily. Let the tofu warm through for about 1 minute without stirring.

5. 5

   Ladle 3-4 tablespoons of the hot broth into a small separate bowl. Add the white miso paste and whisk vigorously until completely dissolved and smooth — this prevents lumps and ensures even distribution.

6. 6

   Pour the dissolved miso mixture back into the pot and stir very gently to combine. Do not allow the soup to boil from this point forward — boiling destroys the live probiotic cultures in the miso and dulls its complex umami flavour.

7. 7

   Stir in the toasted sesame oil, drained wakame, and half of the sliced spring onions. Taste the broth and add soy sauce if you feel it needs a touch more salinity.

8. 8

   Ladle the soup into two deep bowls, dividing the tofu, bok choy, and wakame evenly. Scatter the remaining spring onions over the top and serve immediately while the broth is still hot.

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