Miso Soup With Tofu And Wakame Seaweed
|Dried wakame seaweed||1⁄2 Ounce (15 Gram)|
|Tofu cake||10 Ounce (285 Gram, 1 Cake)|
|Secondary bonito stock||3 1⁄2 Cup (56 tbs)|
|Miso||4 Tablespoon (Medium-Salted)|
|Chopped green onion tops||1 Tablespoon|
1. Soak wakame seaweed until it softens (about 10 minutes). Do not oversoak. Drain and trim away any tough sections, then cut into 1-inch (2 1/2-cm) lengths. Cut tofu into 1/2-inch (1 1/2 -cm) cubes.
2. Heat bonito stock over medium flame. When lukewarm, extract 1/2 cup stock and blend in miso, making sure there are no lumps. Slowly blend mixture back into stock. Continue to heat but do not boil.
3. When miso is completely dissolved, add tofu and wakame seaweed. Remove from heat just before soup boils.
4. Divide among preheated soup bowls. Garnish with green onions.