Miso Soup with Silken Tofu
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Category
soup
Servings
2
Prep Time
5 minutes
Cook Time
5 minutes
In Japan you almost always get a small bowl of miso soup with every meal to neutralize flavours. The base for the soup is dashi, a classic Japanese broth made with katsuobushi (simmered, smoked and fermented skipjack tuna) and wakame (seaweed). You can try to make these yourself, but we also sell instant dashi, you will only need to add some water. Just take the dashi and stir some miso paste into it. Red miso is mostly used for this, but if you have have white miso you can use that just as fine.
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Ingredients
-
1 packet instant dashi powder
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3 tbsp (red) miso
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300 gram silken tofu
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1 stalk scallion (spring onion)
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2 tsp fueru wakame dried seaweed
Directions
Boil 500ml of water and mix in the instant dashi powder.
Divide the miso into two bowls.
Pour the dashi broth into the two bowls.
Cut the silken tofu into 1 centimeter pieces and the spring onion into small rings.
Divide the tofu and wakame over the two bowls.
Top it off with the spring onion.
Recipe Note
In the most simple miso soup you just add some tofu and some seaweed. But do experiment with additional ingredients like mushrooms (shimeji, enoki, etc.). This recipe is meant as a side dish, but if you want to make a meal out of it, you can always add some blanched spinach for example.
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