Shiro misoshiru uguisu tofu – white miso soup with edamame tofu

1 hour 45 minutes


Shiro misoshiru

  • 100g of sweet white miso, preferably Saikyo miso
  • 700g of white miso


  • 2l mineral water
  • 20g of kombu
  • 24g of dried shiitake mushrooms

Edamame paste

  • 100g of edamame
  • 50ml of water
  • 1 pinch of salt

Uguisu tofu

  • 4 eggs
  • 15ml of light soy sauce
  • 10ml of mirin
  • 1 pinch of salt

To serve

  • 4g of wakame seaweed
  • 20g of spring onions, finely chopped


Begin by preparing the dashi stock. Combine the water, mushrooms and kombu in a large pan and place over a low heat. Cook gently, maintaining a temperature of 65°C, for 1 hour
Meanwhile, prepare the edamame paste for the tofu. Bring a small pan of water to the boil and add the edamame. Bring back up to the boil and cook for 2 minutes, then drain and transfer to a blender
Add the water and a pinch of salt and blitz well to form a smooth green paste. Pass through a fine sieve, then measure out 50g and set aside until required
Preheat a steam oven to 85°C, 100% steam
Strain the dashi through a fine sieve, measuring out 800ml for the miso soup and 160ml for the tofu. Store any leftover stock in an airtight container in the fridge for up to a week
For the tofu, mix together the dashi, eggs, salt, soy sauce, mirin and edamame paste in a bowl until thoroughly combined. Pour into a deep baking tray, cover with clingfilm and steam for 25 minutes until set
Once cooked, allow the tofu to cool a little, then cut into 3cm squares (alternatively, use a decorative cutter)
For the miso soup, combine the white and sweet white miso pastes in a medium pan and add the dashi. Heat gently, allowing the miso to dissolve, until the soup reaches 85°C
To serve, divide the miso soup between bowls and garnish with wakame, spring onion and a piece of tofu