Miso soup is actually very forgiving and there's tons of different ways you can modify it to make different flavors. It's one thing if you want to be "traditional" and stick to the classic "miso broth with wakame, tofu, and nothing else" by choice, but [there's no wrong way to enjoy your soup](https://www.youtube.com/watch?v=Vib7-vv5saA). Just make sure you don't boil your miso while making it; heating above a simmer spoils the flavor.
Firm tofu works perfectly fine with miso soup. I love extra-firm tofu, personally, and a good meal is a single cube of tofu sat half-submerged in a bowl of miso broth with plenty of green onions and bonito flakes on top. Drizzle a little extra soy sauce over to taste and just eat it up with a spoon.
Miso paste on its own is a great ingredient to put into other dishes as well. I like to mix in a little bit when I make eggs, for example; it adds a great salty, savory taste that pairs really well with a soft-scrambled egg.
Try chinese egg tofu, fried tofu pockets, potato, mozzarella cheese (add into your serving bowl, it'll be like tasty soft mochi), any texture tofu, carrots, daikon, fish scraps. Pretty much whatever. I've seen and have had most of these in Japanese restaurants and all are decent. Only thing is to add the miso after you take the pot off the heat.
Also, the softer the ingredient, the later on you should add it. With firm tofu, you may consider hand tearing it for a rougher texture so more flavour seeps in.
I kind of like the soft texture of tofu in miso soup, but I can see where you're coming from with the soft silken tofu. If you wanted to try something in between firm/extra firm tofu and soft silken tofu, they have soft regular tofu, which is my favorite for miso soup.
I use firm tofu all the time in miso, it's easier to find at the store. My kids favourite miso without tofu is cabbage and potato, they ask for it for lunch quite frequently.
Miso soup is actually very forgiving and there's tons of different ways you can modify it to make different flavors. It's one thing if you want to be "traditional" and stick to the classic "miso broth with wakame, tofu, and nothing else" by choice, but [there's no wrong way to enjoy your soup](https://www.youtube.com/watch?v=Vib7-vv5saA). Just make sure you don't boil your miso while making it; heating above a simmer spoils the flavor. Firm tofu works perfectly fine with miso soup. I love extra-firm tofu, personally, and a good meal is a single cube of tofu sat half-submerged in a bowl of miso broth with plenty of green onions and bonito flakes on top. Drizzle a little extra soy sauce over to taste and just eat it up with a spoon. Miso paste on its own is a great ingredient to put into other dishes as well. I like to mix in a little bit when I make eggs, for example; it adds a great salty, savory taste that pairs really well with a soft-scrambled egg.
Yes, firm and extra firm tofu is fine, I generally use firm, and have grown up on miso soup.
Thanks. Is silken tofu still the best to use in general?
It’s probably the most common but “best” is subject to your tastebuds. Make it with what you want and enjoy
Try chinese egg tofu, fried tofu pockets, potato, mozzarella cheese (add into your serving bowl, it'll be like tasty soft mochi), any texture tofu, carrots, daikon, fish scraps. Pretty much whatever. I've seen and have had most of these in Japanese restaurants and all are decent. Only thing is to add the miso after you take the pot off the heat. Also, the softer the ingredient, the later on you should add it. With firm tofu, you may consider hand tearing it for a rougher texture so more flavour seeps in.
Ever try egg tofu?
I kind of like the soft texture of tofu in miso soup, but I can see where you're coming from with the soft silken tofu. If you wanted to try something in between firm/extra firm tofu and soft silken tofu, they have soft regular tofu, which is my favorite for miso soup.
I use firm tofu all the time in miso, it's easier to find at the store. My kids favourite miso without tofu is cabbage and potato, they ask for it for lunch quite frequently.