Wednesday, June 17, 2009

Miso Soup with tofu

2 - 4 tablespoons miso paste (to taste)
2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
handful of dried seeweed
2 tablespons dried bonito (to taste)
2 green onions, tops removed thinly sliceda
1bag of enoki mushroom, cut in 1 1/2 inch length (discard bottom part)

In a medium sauce pan bring 4 cups of water and dried kelp to a boil. Reduce the heat to a gentle simmer and remove kelp from pot. Pour a bit of the hot water into a small bowl and whisk in the miso paste & dried shaved bonito - so it thins out a bit (this step is to avoid clumping). Stir this back into the pot.
Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. Turn the heat to medium.
Add the tofu & mushroom(enoki), remove from the heat, and let it sit for just a minute or so.
Add green onions and serve.

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