This Can't be Tofu! Miso Soup With Silken Tofu

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* Exported from MasterCook *

 

Miso Soup With Silken Tofu

 

Recipe By : This Can't be Tofu! by Deborah Madison, page 56

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups Mushroom-Kombu Stock

(see separate recipe)

OR daishi no mote or water

1 carton soft tofu -- drained

OR 1 box silken tofu

3 fresh shiitake mushrooms -- stems discarded

OR white mushrooms

4 tablespoons dark or white miso

OR more to taste

Soy sauce -- (optional)

2 scallions including the greens.

thinly sliced on the diagonal

few drops chili oil

 

Serves 4

 

Although all kinds of garnishes can go into a miso soup, rest assured that

tofu is always welcome. If you've made the stock, include the mushroom

caps, thinly sliced, in the soup.

 

1. Bring the stock to a simmer. Dice the tofu into 1/4- to 1/2-inch cubes

and thinly slice the mushrooms.

 

2. Remove 1 cup of the stock and work it into the miso until you have a

smooth paste. Add the tofu and shiitakes to the pot. About the time the

stock returns to a boil, the tofu will be nearly heated through.

 

3. Add the diluted miso to the pot and turn off the heat. Taste for

strength, adding more miso or soy sauce, if desired. Serve in bowls, add

the scallions and a few drops of chili oil to each.

 

Miso Soup with Spinach crowns: While the stock is simmering, trim the root

ends of the spinach, or crowns, as they're called. The crowns are the base

of the plant and are usually thrown away. Rinse them well, set in a bowl

of cold water to soak for 15 minutes, in order to loosen any sand, then

rinse them again. Add them to the soup with the tofu. They should just

have wilted to tenderness by the time the tofu is heated through.

 

 

 

 

 

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