Metric:
900ml Water
250gr Package Tofu
( cut into cubes )
45gr Miso Paste
30gr Leek
( chopped )
10gr Bonito Flakes
10cm Dashi Kombu
( dried Kelp )
5gr Dried Wakame
TRADITIONAL JAPANESE RECIPE: In Japan, whether you are eating grilled eel on sticky rice from a lacquer box, a piece of blistering aubergine tempura hauled out of bubbling oil or chicken hearts cooked on skewers set over hot coals, you can almost guarantee that you will be offered a tiny lacquer bowl of miso soup. When there, it is an essential part of my breakfast, along with rice and salty, crunchy pickles. Made from crushed soy beans and rice or wheat, left to ferment and mature, miso's variations in colour, from creamy white to a deepest mahogany, will generally signify how salty it is. The white (shiro) miso, the least salty, is a good place for miso virgins to start.
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 - Stir in the Bonito Flakes into the Dashi Kombu mixture until everything is well combined.
04 - Remove the pot from the heat and let the Dashi Kombusit for about 5 minutes without covering the pot and set aside.
05 - Turn the low heat back on and add the Tofu, the Dried Wakame and stir well to combine.
06 - Remove 1 cup of warmed Dashi Kombu mixture and whisk in the Miso Paste.
07 - Pour the Miso mixture back into the pot.
08 - Stir until warmed through and serve garnished with the chopped Leek on top.
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| Written by: Uncut Recipes | Disclaimer |
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