Tofu Soup Recipe With Wakame Seaweed

TOFU SOUP RECIPE WITH WAKAME SEAWEED

Steps:

• Wash the leek and slice it thinly at an angle, creating a more interesting shape.
• Wash, peel and slice the carrot thinly at an angle. You can cut a couple of grooves along the side of the carrot before slicing. It produces a nice flower shape.
• Soak, wask and slice the mushrooms.
• Soak the wakame seaweed in water for a few minutes. Drain.
• Remove tofu carefully from the box. Cut into small cubes.
• Bring the soup stock to a boil in a pot.
• Add the leek, carrot and shiitake mushrooms.
• Bring soup back to a boil and simmer for 2 minutes.
• Add the wakame seaweed and tofu cubes.
• Stir in the salt and cook for 2-3 minutes.
• Remove from heat.
• Add the sesame oil and spring onions.
• Serve.

MISO SOUP WITH TOFU AND WAKAME

Steps:

• 1. Reconstitute the wakame be letting it sit in a small bowl of tap water for 15-20 minutes. Drain.
• 2. Heat the dashi over medium heat, then add the miso. Stir until miso is dissolved. DO NOT BOIL THE MISO. It shouldn't be cooked, just heated.
• 3. Add the tofu and wakame. Heat to a simmer and serve at once, garnished with the scallions.

MISO SOUP WITH TOFU AND SEAWEED

Steps:

• For the dashi stock: Combine the cold water and kombu in a medium pot. Place the pot over medium heat; as the water comes to a simmer, you'll see tiny bubbles start to form on the bottom of the pot. Do not let the water come to a boil; it should remain at a low simmer. Remove the kombu.
• Once the water starts to simmer gently, sprinkle in the bonito flakes. Let the flakes steep without stirring for 1 to 2 minutes. Turn off the heat and strain the mixture through a cheesecloth-lined sieve into another medium pot. You should have about 4 cups of dashi stock.
• For the miso soup: To reconstitute the wakame seaweed, place 1 cup hot water in a medium bowl and sprinkle in the wakame; let it soak for about 2 minutes. Rinse the wakame under cold water, squeeze out the water with your hands and then chop the wakame.
• Heat the dashi stock over medium-low heat until just under a simmer. Add the wakame and allow to cook and intermingle for about 5 minutes.
• Submerge a small sieve into the saucepan until the rim is just above the stock. Add 1/4 cup of the miso to the sieve and use a wooden spoon to work the miso through the sieve into the soup; this will prevent lumps from forming. Stir well and taste the soup -- if it's not salty enough, add additional miso.
• Add the tofu and scallions and let them cook in the broth just until warmed through, about 1 minute.