Friday, April 16, 2010
Tofu and Wakame Miso Soup
Ingredients (serves 2):
1/2 cake of silken tofu (i used cutlet, hence had some left from gohan)
20 g. wakame seaweed, reconstituted
2 cups Dashi stock
2-3 Tbsp red miso
1. Cut the tofu and wakame into bite-sized pieces.
2. Pour the stock into pan and bring to the boil over medium heat. Add the tofu and wakame and remove from the heat before coming to the boil. Add the miso into the soup gradually while softening with some stock and dissolving on a ladle.
Serve in individual bawls.