I really love what I read in Shojin Ryori Cuisine where the Chef would crush the tofu used for the miso soup. It is the unique aspect of Shojin cooking that is to emphasize the practice of equanimity. Hence, I whip up this miso soup with crushed tofu and tell this to my kid. What I cook miso soup now, I tend to remember this crushing tofu and the association with equanimity, so it is kind of a beautiful reminder ...
Preparation: 5 mins, Cooking time: 15 mins
Ingredients (serves 2-4)
° 8 dried kelps in knot
° 1 thin slice ginger (optional)
° 500ml water
° 100g silken tofu, mashed
° ¾ -1 tablespoon miso paste
° some edamame soybean, for garnish
° finely chopped spring onion or coriander leaves, for garnish
1. Place the dried kelps, ginger and water in a pot. Bring to a boil and simmer for 10-15 minutes. Remove from the kelps and ginger, if desire. Stir in edamame soybean, miso paste, mashed tofu and bring to a boil
2. Ladle the soup into individual serving bowls, garnish with spring onion or coriander leaves and serve immediately.