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2 tbsps. dried wakame (seaweed)
3 tbsps. miso
4 oz. firm tofu, cut into tiny dice
1 green onion, finely chopped
Ground sansho pepper (optional)
STOCK:
2 cups second dashi or 2 1/2 cups water
and 1 to 2 tsps. dashi no-moto (freeze-dried dashi powder)
First make the broth by adding dashi no-moto to boiling water and stirring to dissolve. Lower heat and simmer 5 to 10 minutes, then remove from heat and strain through a fine sieve. Meanwhile, soak the wakame in plenty of water 10 to 15 minutes until fully opened up. Drain and cut the wakame into small pieces, if necessary.
Put the miso in a teacup and mix with a few spoonfuls of the stock. Return the stock to a low heat (do not boil) and add the diluted miso. Add the wakame and tofu to the pan and increase the heat. Just before it reaches boiling point, add the finely chopped onion and immediately remove from the heat. Do not boil. Serve hot in individual soup bowls. Sprinkle with a little ground sansho pepper, if desired. Makes 4 servings.
uy! thanks for posting this! actually, there aren't much japanese stores around here, it's like one subway ride away, but there are japanese resto's where i can ask for this miso paste? probbly? lol!
ReplyDeletespiCes
hi there ces...glad u saw the post...enjoy!
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