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For the Dashi (Japanese Sea Stock):
12 cups cold water
2 oz package kombu (dried kelp)
2 cup dried bonito flakes
In a large pot over high heat, bring water and kombu just to a boil. Remove from heat and remove kombu (save for other use or discard ). Sprinkle bonito flakes over liquid and stir until it sinks; let stand 3 minutes. Strain broth into a large bowl through a cheesecloth-lined sieve. Discard bonito.
For the soup:
1/4 cup dried wakame (dried, cut seaweed)
1/2 cup shiro miso (white fermented soybean paste)
12 cups dashi
1 pound firm tofu, drained and cut into 1/2-inch cubes
1/2 cup thinly sliced scallion greens
Reconstitute wakame by covering with warm water and letting stand 15 minutes. Drain. Discard water.
Stir together miso and 1 cup dashi until smooth. Return remaining dashi to pot. Reheat, then gently stir in tofu and wakame. Simmer for about a minute. Remove from heat. Stir in miso mixture and serve, garnished with scallions.
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