dinner•By Hiro

Silken Tofu Stew with Seasonal Vegetables

Name: Silken Tofu Stew with Seasonal Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 400 g Silken tofu (soft); 800 ml Dashi (kombu + katsuobushi) or low-sodium dashi; 100 g Shiitake mushrooms, trimmed and sliced; 1 piece Carrot, thinly sliced on the bias; 100 g Baby spinach or seasonal greens; 2 stalks Spring onion, thinly sliced; 1 tbsp White miso; 2 tbsp Light soy sauce; 1 tbsp Mirin; 1 tbsp Sake; 1 tsp Sesame oil; to adjust to taste Salt; pinch pinch White pepper; 1 garnish Toasted sesame seeds; portion garnish Shichimi togarashi or yuzu peel

When I first made this silken tofu stew, it was a rainy evening in the countryside where my grandmother kept a small pot always ready on her stove. She served small bowls of warm stew to guests who arrived unexpectedly, and each bowl felt like a soft, grounding embrace. This dish reminds me of those quiet dinners, where conversation measured itself in spoonfuls and the steam carried the scent of mushrooms and toasted sesame. In Kyoto, there is a reverence for shun, the season of ingredients. I choose vegetables that are at their best now so each bite sings with clarity. Silken tofu provides a delicate silkiness that carries the dashi and miso, while seasonal vegetables add texture and color. The dish is gentle, but the umami from kombu dashi and miso gives it depth without heaviness. We cook this stew as an act of gratitude. The technique is simple but deliberate. We warm the broth slowly, add vegetables to respect their texture, and cradle the silken tofu so it does not break. Good food asks us to slow down. When you listen to the simmer and inhale the aroma as flavors meld, you practice a small meditation. Make this stew for dinner when you wish to calm the day. Invite balance to the table by pairing it with steamed rice and a small pickled side. Treat each step with patience and respect, and the bowl you set before yourself will feel like a warm invitation to rest and be thankful.

Total time

45 min

Servings

Difficulty

easy

Silken Tofu Stew with Seasonal Vegetables

Prep

20 min

Cook

25 min

Market list

Ingredients

•400 g Silken tofu (soft)

•800 ml Dashi (kombu + katsuobushi) or low-sodium dashi

•100 g Shiitake mushrooms, trimmed and sliced

•1 piece Carrot, thinly sliced on the bias

•100 g Baby spinach or seasonal greens

•2 stalks Spring onion, thinly sliced

•1 tbsp White miso

•2 tbsp Light soy sauce

•1 tbsp Mirin

•1 tbsp Sake

•1 tsp Sesame oil

•to adjust to taste Salt

•pinch pinch White pepper

•1 garnish Toasted sesame seeds

•portion garnish Shichimi togarashi or yuzu peel

Method

Instructions

Step 1

Prepare your mise en place. Gently rinse the vegetables and slice them with calm, deliberate motions. Trim and slice the shiitake so each piece will cook evenly. Place the silken tofu on a plate to inspect for any cracks and keep it cold until use.

Step 2

Warm the dashi in a medium pot over medium-low heat. Bring the liquid to a gentle simmer. We are looking for small, even bubbles around the edge. This gentle approach keeps the dashi clear and fragrant.

Step 3

Add carrot and shiitake to the simmer. Listen for the sound of the simmer deepen into a steady whisper. Cook until the carrot begins to soften, about 5 minutes. The aroma should become savory and bright as the mushrooms release their umami.

Step 4

Stir mirin and sake into the broth and let them warm through. Taste the liquid lightly. The sweetness and light acidity will lift the flavors. If you need more depth, add the soy sauce now in small increments.

Step 5

Lower the heat. In a small bowl, dissolve the white miso with a ladleful of the warm dashi until smooth. Never boil miso. We preserve its delicate enzymes and aroma by introducing it off direct heat.

Step 6

Return the miso mixture to the pot and stir gently. Add the baby spinach and let it wilt softly. At this stage we are coaxing flavors together, not forcing them. The broth should smell rounded and calming.

Step 7

Carefully slide the silken tofu into the pot in large chunks. Use a spatula to cradle the tofu so it retains shape. Warm it gently for 2 to 3 minutes. The tofu should be heated through and silky, not falling apart.

Step 8

Finish with sesame oil and a pinch of white pepper. Taste and adjust salt sparingly. The balance of umami, salt, and a touch of sweetness should be harmonious.

Step 9

Ladle the stew into warmed bowls. Sprinkle toasted sesame seeds and a small pinch of shichimi or fresh yuzu peel if using. Arrange a few slices of spring onion across the top for color and a bright note.

Step 10

Serve immediately with steamed rice if you like. Sit before the bowl for a moment, breathe in the steam, and appreciate the quiet warmth you have made.

Kitchen whispers

✦Hiro's Notes on Harmony: Always warm the serving bowls. A warm bowl keeps the stew gentle and preserves the silken texture of the tofu.
✦Hiro's Notes on Harmony: Dissolve miso in a ladle of broth off heat to prevent bitterness and to keep its aroma intact.
✦Hiro's Notes on Harmony: Choose vegetables in shun. Their natural sweetness and texture are the companions to tofu's softness.
✦Hiro's Notes on Harmony: When adding tofu, handle with a flat spatula and gentle hands. The tofu will repay you with perfect, silky pieces.
✦Hiro's Notes on Harmony: Taste with patience. Small adjustments to soy or salt transform the bowl without overwhelming the natural flavors.

Nutritional glance (per serving)

260

Calories

18 g

Protein

20 g

Carbs

12 g

Fat

5 g

Fiber

Nanakorobi yaoki (Fall seven times, stand up eight). This proverb teaches us resilience and steady practice. In the kitchen and in life, patience and gentle repetition refine our skills. You have tended this stew with care and calm, and that steady attention has turned simple ingredients into a comforting dinner.

Tea letters

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