Miso soup is truly one of the city’s most ubiquitous dishes, found at basically every single Japanese restaurant in the city. With so many options, it’s easy to become jaded by the dish, but every once in a while an exceptional version comes along and we once again become smitten with miso soup. East Village restaurant Yuba offers one such delight.
Their brothy bowl features their namesake, yuba, which is the skin that forms atop the soy milk when making tofu. You’ll still find tiny cubes of soft tofu, but the yuba adds another textural dimension to the dish, almost the way wakame seaweed does normally — only the flavor of this is much more delicate and refined. It’s one of the many dishes featuring the snappy skin served at this serene restaurant (we’re also partial to the grilled yuba), but this is the one that we always come back to, time and time again.
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