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Tofu and Wakame Seaweed Miso Soup

Recipe Tofu and Wakame Seaweed Miso Soup


First:

Cut tofu into bite-size pieces.

Reconstitute dried wakame seaweed and squeeze out water. Cut into bite-size lengths if too long.

Blanch aburaage (thin deep-fried sliced tofu) with boiling water to remove excess oil. Cut into bite-size, thin strips.


Second:
Place dashi broth in a pot and cook over high heat. Bring it to a boil and add aburaage.

When it reaches a boil again, add miso and soften it in the broth to dissolve. Finally add wakame seaweed and chopped mitsuba (trefoil) and turn off the heat. Sprinkle sansho (powdered Japanese pepper) as desired.

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