Dried Tofu Skin Soup - White Miso Soup.
Dried Tofu Skin Soup – White Miso Soup
Prep Time
5 mins
Cook Time
5 mins
Time to rehydrate
10 mins
Total Time
10 mins

Tofu skin (also called yuba) is a great vegetarian ingredient and source of good protein. Dried Tofu Skin Soup with White Miso is one of the simplest way of eating tofu skin. The sweetness of white miso goes so well with delicate tofu skins.

User konbu dashi (see note 3) to make this soup vegetarian.

Total Time does not include time to rehydrate dried tofu skin.

Recipe Type: Soup
Cuisine: Japanese
Keyword: dried tofu skin, tofu skin, yuba
Serves: 2
Author: Yumiko
  • 3 dried tofu skin (yuba) sticks (note 1)
  • Hot water
  • A pinch of baking soda (note 2)
  • 400ml/0.8pt dashi stock (note 3)
  • 15g/0.5oz enoki mushrooms , stem removed, cut to 3cm/1¼" long pieces
  • 4 snow pea pods , diagonally sliced into 5mm/3/16" wide
  • 2 tbsp Saikyo miso (note 4)
  1. Add hot water and a pinch of baking soda to a bowl and soak the dried yuba sticks it for 2-10 minutes (note 5) until the yuba sticks become soft.

  2. Remove the yuba from the hot water, pat dry and cut each stick into 4 equal size pieces.
  3. Bring a pot of the dashi stock to a boil. And add yuba, enoki and snow pea.
  4. When it starts boiling again, add miso to a small sieve with a handle. Dip the sieve half way into the soup and using a spoon, small spatula or chopsticks, mix the miso into the soup without creating lumps (note 6).

  5. Turn off the heat when the soup starts boiling. Do no keep boiling the miso soup as it will lose the flavour of miso.
  6. Serve while hot.
Recipe Notes

1. Also called dried bean curd, yuba is a collection of skin formed on the surface of heated soy milk. Skins are dried in different shapes and sold in a pack at Japanese/Asian grocery stores. Please read more about tofu skin (yuba) in my post.

2. Baking soda gives the rehydrated yuba a plump texture, but you can omit this if you want.

3. If you are using an instant dashi pack or granular dashi powder, you need to reduce the amount of miso slightly as as there is already salt in the dashi.

To make this soup vegetarian, use konbu dashi (see Varieties of Dashi Stock).

4. I used Saikyo miso today because it is the sweetest miso among all kind and goes well with yuba. If you have shiro miso (but not Saikyo miso), you will need to reduce the amount of miso slightly as shiro miso contains more salt than Saikyo miso.

If you only have brown miso, that’s OK, too. But please refer to my Miso Soup Basics recipe for amounts of miso required.

5. Depending on the brand of dried tofu skin, the time required to rehydrate varies. If the entire stick becomes soft and sloppy, it is ready to use.

6. If you don’t have an appropriate sieve to use, place the miso paste in a small bowl, add some dashi stock to it and dissolve the miso in it. Then pour the miso mix back into the pot.

It is important not to drop in a big lump of miso paste as it will take a while to dissolve and the flavour will be lost.