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Wakame Seaweed Miso Soup

Chef.Morimoto's picture
Ingredients
  Deep fried tofu pouches 1 (Aburaage)
  Dashi broth 3 1⁄2 Cup (56 tbs)
  Miso 4 Tablespoon
  Dried wakame seaweed 1⁄2 Ounce, softened in water for several minutes, rinsed well, and cut into 2-inch lengths
  Sake 2 Teaspoon
  Mitsuba/Chopped green onion 1⁄2 Cup (8 tbs) (Trefoil, For Garnish)
Directions

MAKING
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.

SERVING
4) Garnish with mitsuba leaves and serve in individual bowls.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Tofu
Interest: 
Everyday
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
4

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