~Miso Soup~
Miso soup: Essential to any japanese meal is a bowl of rice, Next is miso soup, Served in a lacquered bowl. Of the many vaiations, Wakame to tofu no miso-shiru definitely comes first.
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Ingredients:
- 5g/ 1/8oz dried wakame.
- 1/2 x 225-285g/8-10 1/4oz packet fresh soft tofu or long-life silken tofu.
- 400ml/14fl oz/1 2/3 cups second dashi stock or the same amount of water and 5ml/1 tsp dashi-no-moto 45ml/3tbsp miso.
- 2 spring onions (Scallions), finely chopped
- Shichimi togarashi or sansho (optional), to serve
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~How To Make The Miso Soup~
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1) Soak the wakame in a large bowl of cold water for 15 minutes.
Drain and chop into stamp-size pieces if using the long or broad type.
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2) Cut the tofu into 1cm/1/2 in strips, then cut horizontally through the strips. Cut the thin strips into squars.
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3) Bring the dashi stock to the boil. Put the miso in a smal cup and mix with 60ml/4 tbsp hot stock from the pan. reduce the heat to low and pour two-thirds of the miso into the pan of stock.
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4) Taste the soup and add more miso if required. Add the wakame and the tofu and increase the heat. Just before the soup comes to a boil again, add the spring onions and remove from the heat. Do not boil. Serve sprinkled with shichimi togarashi or sansho, If liked
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This is what the miso would look like when finished:
Drain and chop into stamp-size pieces if using the long or broad type.
-----
2) Cut the tofu into 1cm/1/2 in strips, then cut horizontally through the strips. Cut the thin strips into squars.
-----
3) Bring the dashi stock to the boil. Put the miso in a smal cup and mix with 60ml/4 tbsp hot stock from the pan. reduce the heat to low and pour two-thirds of the miso into the pan of stock.
-----
4) Taste the soup and add more miso if required. Add the wakame and the tofu and increase the heat. Just before the soup comes to a boil again, add the spring onions and remove from the heat. Do not boil. Serve sprinkled with shichimi togarashi or sansho, If liked
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This is what the miso would look like when finished:
