A warming, nourishing Japanese soup staple enjoyed before a main meal or as a between meals hot snack.
MAKES: 2 serves
Double quantities listed below for larger
individual portions or to serve 4.
½ Tub (125g) of Earth Source Foods Soft Tofu
3 Tablespoons mild miso paste
5g/2 sheets dried, cut seaweed
2 Dried shitake mushrooms
1 Spring onion
Soak dried shitake mushrooms in hot water for ½ hour.
Finely slice spring onion.
Gently slice tofu into small (approx 1cm) cubes.
Mix miso with 100ml cold water and set aside.
Make stock by placing remaining 750ml of water, dried seaweed and mushrooms (with soaking liquid) into a pot and gently bring to boil and then simmer for 2 minutes.
Turn off and let stand for 2 minutes.
Strain and discard seaweed and mushroom (can put aside mushroom for other cooking use, or finely slice to add back into soup).
Place liquid back into pot, gently add cubed tofu and spring onion.
Gently bring to boil and turn off.
Add miso liquid and gently stir through.