Miso Soup With Tofu Recipes

Ingredients :

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)

1. First make second dashi and add dashi-no-moto to boiling water and stir to dissolve.
2. Meanwhile, soak wakame in plenty of water for 10-15 minutes until fully opened up.
3. Drain and cut wakame into small pieces, if necessary.
4. Put miso in a tea cup and mix with a few spoonfuls of stock.
5. Return stock to a low heat (do not boil) and add diluted miso.
6. Add wakame and tofu to the pan and turn up the heat.
7. Just before it reaches boiling point, add finely chopped spring onion and remove from heat.
8. Serve hot in individual soup bowls, sprinkled with a little ground sansho pepper, if wished.

Serves 4

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