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This soup uses Japanese ingredients, but I don’t know if one can call it authentic – I pretty much made the recipe up. It is a good example of  “cheating”, cooking with instant this and canned that. Of course one could make their own dashi from scratch, and braise the tofu, but this is comfort food, not penance.

Ingredients
5g instant dashi powder
1.5 tbls Clearspring Organic Japanese Brown Rice Miso paste
500 ml boiling water
1 tin Marigold Braised Tofu (drained, cubed)
a pinch or two of wakame, soaked in cold water and squeezed dry
sprinkling of dried negi or fresh chopped spring onions

Measure the dashi powder in a pot, add water. Measure the miso in a small sieve, immerse, but not fully, in the liquid, press the miso through the sieve using a spoon. Discard the grains. Add the tofu, bring to a boil and let simmer for a minute or two. Add the rehydrated wakame and negi, or spring onions.

Serves 2 as light lunch, 4 as small starter or side dish.

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