Tuesday, October 2, 2007

Miso Soup

3 teaspoons Wakame seaweed - soaked in water 6 minutes before cooking
1 package of silken tofu - diced 1/2"
6 cups water
6 tablespoons Dashi miso paste
2 medium spring onion stalks - chopped or sliced thinly 1/8"


Bring the water to a strong boil and lower heat. Add the Dashi miso paste. Make sure you dissolve all of the Dashi miso paste in the boiling water.
Drain the Wakame and add to the soup.
Add the silken tofu.
Scoop into individual bowls and top with chopped spring onions.

Serve immediately.

Kitchen Tested October 3, 2007
*Recreated Recipe

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