Serves 4
- 3 cups dashi - I use chicken or veggie broth instead. It's easier to find and tastes just as good.
- 1/2 cup white miso - please make sure it's white. The red miso has a much stronger taste and isn't as good.
- 1/2 block soft (silken) tofu, about 7 oz, cut into 1/2-inch cubes. For those of you who have the "magic chopper" - what a great time to use it
- 2 green onions, including tender green tops, minced
- Pinch of dried wakame, reconstituted - I strongly suggest getting it. It's the seaweed for the soup and since it's dried, it will last forever!
When all of the miso has been mixed in, add the tofu cubes and heat through; about 1 mnute. Then add the wakame and cook for 30 seconds longer. Remember, once the miso is in the pan, the soup must never boil.
Recipe from "Let's Cook Japanese Food!" by Amy Kaneko
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