2
tablespoons
3
tablespoons
115 g
1
Stock :
450 ml
|
dried wakame (seaweed)
miso
firm tofu, cut into tiny dice
spring onion, finely chopped
ground sansho pepper (optional)
second dashi, or 550 ml water and 1-2
teaspoons dashi-no-moto (freeze dried dashi powder) |
Method :
- First make second dashi and add
dashi-no-moto to boiling water and stir to dissolve.
- Meanwhile, soak wakame in plenty
of water for 10-15 minutes until fully opened up.
- Drain and cut wakame into small
pieces, if necessary.
- Put miso in a tea cup and mix with
a few spoonfuls of stock.
- Return stock to a low heat (do not
boil) and add diluted miso.
- Add wakame and tofu to the pan and
turn up the heat.
- Just before it reaches boiling
point, add finely chopped spring onion and remove from heat.
- Serve hot in individual soup
bowls, sprinkled with a little ground sansho pepper, if wished.
Serves 4
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