Marcus Aurelius
07-31-2013, 01:32 PM
Making this tonight for my son and his g/f.
4 cups Dashi (see recipe below)
3 Tbsp Miso paste (white or red is traditional, but I prefer yellow for soup)
1/2 block tofu (soft or firm, but I prefer firm for Soup), cut into 1/2" cubes
1/2 cup dried Wakame seaweed (reconstitute in warm water for 10 minute, roughly chop)
Heat the dashi in a pot... add the miso just before serving (dissolve in ladle full of the dashi before adding, as it is thick and might clump otherwise)... add tofu and wakame... serve hot.
Dashi recipe:
4 cups water
5" by 5" piece of dried kombu (seaweed)
1/2 cup dried katsuobushi (dried, fermented, and smoked skipjack tuna)
Place the kombu in the water, set heat to medium. Don't rush it, let the water gradually come up to temperature.
Remove the kombu when it floats to the surface, before the water fully boils. You should see tiny bubbles around the sides of the pot when the kombu begins to float up.
Just as the water starts to boil, remove from the pot from the burner, and add the katsuobushi. Leave the katsuobushi soaking until it sinks to the bottom. Strain through cheese cloth.
Enjoy.
4 cups Dashi (see recipe below)
3 Tbsp Miso paste (white or red is traditional, but I prefer yellow for soup)
1/2 block tofu (soft or firm, but I prefer firm for Soup), cut into 1/2" cubes
1/2 cup dried Wakame seaweed (reconstitute in warm water for 10 minute, roughly chop)
Heat the dashi in a pot... add the miso just before serving (dissolve in ladle full of the dashi before adding, as it is thick and might clump otherwise)... add tofu and wakame... serve hot.
Dashi recipe:
4 cups water
5" by 5" piece of dried kombu (seaweed)
1/2 cup dried katsuobushi (dried, fermented, and smoked skipjack tuna)
Place the kombu in the water, set heat to medium. Don't rush it, let the water gradually come up to temperature.
Remove the kombu when it floats to the surface, before the water fully boils. You should see tiny bubbles around the sides of the pot when the kombu begins to float up.
Just as the water starts to boil, remove from the pot from the burner, and add the katsuobushi. Leave the katsuobushi soaking until it sinks to the bottom. Strain through cheese cloth.
Enjoy.