I decided to feature this video because the tofu dish looks so delicious. The host must have used a firm tofu because a soft tofu would have fallen apart as when stir-fried. Looking at all the ingredients used for the recipe, I know it’s going to taste delightful. Browning the tofu to make it crispy outside while keeping it soft inside is a major takeaway.

Traditionally, the buckwheat noodles are consumed by dipping them in a bowl of soy-sauce-based dip. People in Japan usually eat them in summer because both noodle and dip are served cold. They are a typical summer food called Zaru Soba.

I like this combination of the buckwheat noodles and the edamame. It’s substantial enough that it makes a meal, yet very low in calories. If you are on diet, lose the fried tofu and substitute the dressing with a Japanese sesame dressing.

Koji Kagawa, an Executive Sushi Chef at SUSHISAMBA in New York City is a regular contributor in Japanese Cooking Video.
Today, Koji demonstrates how to make miso soup:

You Will Need

4 fresh, cold pot
A 2 or 3-quart pot
A hotplate or stovetop
A long piece of kombu seaweed
4 bonito flakes
A small mesh strainer
1/4 lb soft tofu, cut into small cubes
2 wakame seaweed
4 red or white miso paste
3 chopped scallions
A small ladle
A spoon or whisk
A medium-sized bowl

Intro
This delicate but intensely flavored soup is like chicken soup for the Japanese soul – minus the chicken. And it’s just as easy to make if you have the right ingredients.

Step 1
Put Water on Stove
Pour the water into the pot and place it on the stove or hotplate at medium heat.

Step 2
Add Kombu
Break off a 4 to 6-inch piece of kombu and add it to the water.

Tip: Kombu – also known as sea cabbage or kelp – is available at most health food stores.

Step 3
Simmer and Remove
Simmer the kombu for 15 minutes, then remove it from the water and throw it away.

Step 4
Add Bonito
Add bonito flakes to the pot and simmer on medium-low heat for 5 minutes. If you prefer a more intense fish flavor, steep the flakes for 10, 15, or even 20 minutes – the longer you steep them, the stronger the flavor.

Step 5
Remove Bonito
With a small mesh strainer, remove the bonito flakes and discard them.

Step 6
Add Tofu and Wakame
Add the tofu chunks and wakame and simmer for 5 minutes on low heat.

Tip: When making miso soup, never bring the broth to a boil – it will muddy all the distinct flavors.

Step 7
Stir Miso Paste and Broth
Ladle about a cup of the broth into a medium-sized bowl containing the miso paste, and stir with a long chopstick or spoon until it dissolves.

Step 8
Pour Broth
Once the miso paste is dissolved, pour the broth back in the pot and stir.

Tip: Miso paste will keep in the fridge for nearly a year; bonito flakes, wakame, and kombu will last indefinitely in the cupboard.

Step 9
Add Scallions
Keeping the heat on low, add the chopped scallions and simmer for a final 5 minutes. Ahhh, miso

Fact: Miso soup is routinely served at breakfast in Japanese homes and restaurants.