Wakame Seaweed Miso Soup
|Deep fried tofu pouches||1 (Aburaage)|
|Dashi broth||3 1⁄2 Cup (56 tbs)|
|Dried wakame seaweed||1⁄2 Ounce, softened in water for several minutes, rinsed well, and cut into 2-inch lengths|
|Mitsuba/Chopped green onion||1⁄2 Cup (8 tbs) (Trefoil, For Garnish)|
1) Thinly slice the deep fried tofu on removing excess oil by rinsing in hot water .
2) In a saucepan, allow the dashi broth to boil; reduce the heat to add the miso- broth mixture.
3) Further add the sliced tofu, wakame seaweed, sake and allow to boil for a while.
4) Garnish with mitsuba leaves and serve in individual bowls.