Ingredients
4 Cups of Dashi (dried fish and kelp stock) or Kombu Dashi (kelp stock)
1/4 Cup of Shiro (white) miso, plus more if necessary
1/2 Cup of drained silken tofu
1 Tablespoon of thinly sliced scallion (preferably light green parts)
2 Tablespoons of dried wakame seaweed, soaked in cold water for 5 minutes, then drained well
Instruction
Bring the dashi to a very gentle simmer in a small pot. Put the miso in a small bowl, spoon in about 1/2 cup of the hot dashi, and stir, breaking up clumps, until very smooth. Pour the mixture back into the pot
Use a spoon to scoop small chunks of the tofu into the pot. Add the scallion and seaweed, stir very gently, and wait just until the tofu is heated through, about 1 minute. Season with more miso to taste (mixing it with a little hot soup before adding it). Ladle the soup into bowls and eat right away.
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