Originally Posted by
cubbie
I've made miso soup at home, but don't know which kind of tofu to buy to add to it. Silken? Or the firmer tofu?
For Japanese miso shiru, the silken tofu is very popular, but all kinds of firmness are used. If you like the tofu to break against your teeth and slither down your throat, go for the silken kind. If you want your tofu with a bit of bite, go for the firmer kind. It's entirely up to you.