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LOCATION: Recipes >> Asian >> Miso Soup with Tofu and Scallions

Print this Recipe    Miso Soup with Tofu and Scallions

'Japanese Cooking: Contemporary & Traditional' by Miyoko Nishimoto Schinner

Miso Soup with Tofu and Scallions

1/4 to 1/2 lb tofu
2 to 3 scallions
1 quart Konbu to Shiitake no Dashi stock (see below)
1/3 to 2/3 cup light miso
Cut the tofu carefully into little 1/2 inch cubes. Sliver the
scallions as thinly as possible.

Heat the dashi(stock) until it comes to a simmer. Add the tofu and
allow to heat for a minute. Turn off the heat. Dissolve the miso into
it, adjusting the amount to taste. Add scallions and serve
immediately.

Konbu to Shiitake no Dashi (Konbu-Shiitake Stock)
3 x 4 inch piece konbu
5 large or 10 small dried shiitake mushrooms
1 quart water

soak the shiitakes and konbu in the water for at least 2 hours. Bring
to a boil and simmer for 15-20 minutes. Remove the shiitake and konbu
(can be used for other dishes).

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