Garlic Shoot and Aburaage Miso Soup
This light Japanese miso soup combines tender garlic shoots with savory aburaage in a delicate dashi broth. It is quick to make, full of umami, and perfect as a simple side dish or a comforting light meal.
Servings2 Portions
Prep Time10 Mins
Cook Time10 Mins
Difficulty
Easy
Ingredients
2
- Aburaage1 piece
- garlic shoots1 bunch
- dashi stock2 cup
- miso2.5 tbsp
Step-by-Step Instructions
01
Trim the garlic shoots and cut them into 1 1/2-inch pieces. Place the aburaage in a bowl, pour boiling water over it to remove excess oil, drain well, and slice into thin strips.
02
Bring the dashi stock to a gentle boil in a saucepan. Add the garlic shoots and aburaage, then simmer for 3 to 4 minutes until the garlic shoots are just tender.
03
Turn off the heat and dissolve the miso into the broth using a ladle or small strainer so it blends smoothly. Return the soup to low heat just until warmed through, being careful not to let it boil, then serve immediately.
Chef's Tips
If garlic shoots are unavailable, garlic chives or chopped scallions can be used for a different but still tasty version. Do not boil the soup after adding miso, or the flavor can become harsh. Leftovers can be refrigerated for up to 1 day and gently reheated over low heat.
