Wakame Seaweed Miso Soup Recipe
Ingredients
| 1 deep-fried tofu pouches (abura-age) | ||
| 3-1/2 cups dashi broth | ||
| 4 heaping tablespoons miso | ||
| 1/2 ounce dried wakame seaweed, softened in water for several minutes, rinsed well, and cut into 2-inch lengths | ||
| Sake | 2 Teaspoon | |
| Several sprigs mitsuba (trefoil; OR chopped green onion) for garnish | ||
Directions
MAKING
1) Thinly slice the deep fried tofu on removing excess oil by rinsing in hot water .
2) In a saucepan, allow the dashi broth to boil; reduce the heat to add the miso- broth mixture.
3) Further add the sliced tofu, wakame seaweed, sake and allow to boil for a while.
SERVING
4) Garnish with mitsuba leaves and serve in individual bowls.
1) Thinly slice the deep fried tofu on removing excess oil by rinsing in hot water .
2) In a saucepan, allow the dashi broth to boil; reduce the heat to add the miso- broth mixture.
3) Further add the sliced tofu, wakame seaweed, sake and allow to boil for a while.
SERVING
4) Garnish with mitsuba leaves and serve in individual bowls.
Chef
