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Miyoko McPherson's Miso Soup

  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 1 hr
  • Yield: 10 to 12 servings
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2 cups store-bought frozen fried tofu, diced into 1-inch chunks

2 pounds kabocha squash, peeled and diced into 1-inch chunks 

1/2 head napa cabbage, thinly sliced 

One 12-ounce block firm silken tofu, diced into 1-inch chunks 

6 tablespoons bonito flakes 

1/2 cup dark miso paste

1/2 cup dried wakame seaweed

5 scallions, thinly sliced 


  1. Bring 2 quarts of water to a boil in a 4-quart saucepan. Add the fried tofu and simmer for 10 minutes. Add the squash and simmer for another 15 minutes. Add the remaining ingredients, except for the miso and scallions, reduce the heat to low and simmer, covered, for about 10 minutes. Remove from heat.
  2. In a small bowl, whisk together the miso and 1/2 cup water until the mixture is smooth and thinned out, then add the miso to the pot. Stir well and serve immediately, garnished with the scallions.

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