LOCATION: Recipes >> Asian >> Miso Soup with Tofu and Scallions
|
 |
|
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).
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
