Metric:
900ml Water
250gr Package Tofu
( cut into cubes )
45gr Miso Paste
30gr Leek
( chopped )
30gr Ginger
( fresh shredded )
10gr Bonito Flakes
10ml Oil
10cm Dashi Kombu
( dried Kelp )
5gr Dried Wakame
TRADITIONAL JAPANESE RECIPE: When it comes to japanese soups, I like lots of texture, particularly that lovely contrast between a warm, nourishing broth, and lots of fresh, raw veggies piled on top, flavorful, healing broths packed with goodness to warm you up from the inside out.
Skill Level:  |
Time: 35 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Heat the Water in a large pot over low heat.
02 - Add the Dashi Kombu and cook it until the mixture just begins to simmer.
03 - In the meanwhile, in a large pot sauté the Ginger in Oil for about 3 minutes.
04 - Stir in the Bonito Flakes into the Dashi Kombu mixture until everything is well combined.
05 - Add the Ginger and remove the pot from the heat and let the Dashi Kombu and the Ginger sit for about 5 minutes without covering the pot and set aside.
06 - Turn the low heat back on and add the Tofu, the Dried Wakame and stir well to combine.
07 - Remove 1 cup of warmed Dashi Kombu mixture and whisk in the Miso Paste.
08 - Pour the Miso mixture back into the pot.
09 - Stir until warmed through and serve garnished with the chopped Leek on top.
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| Written by: Uncut Recipes | Disclaimer |
