Guest guest Posted March 21, 2003 Report Share Posted March 21, 2003 > Miso soup > > 1.5 pints (850ml) stock. (make your usual stock but add kombu (kelp) to > give > a more authentic taste. Remove before eating). > 3 ounces (85g) Miso. > Wakame or Kombu (a type of seaweed) > 6 ounces (170g) Tofu - cut into small bite sized cubes (optional). > Spring onions to garnish > > *Put the kombu stock into a pan > *Rub the miso through a sieve into the stock. > *Soak the wakame for 15-20 mins in warm water, slice into strips. > *Bring the stock/miso mixture to simmering point. > *Add the wakame and Tofu and simmer for a further minute. > *Pour into bowls and gently stir before serving. > > Usually you eat the tofu and the seaweed first and then drink the soup > straight from the bowl. It is delicious with side dishes such as > blanched > spinach with sesame seeds or rice. > > > > > To to this group, send an email to: > WorldVegs- > Quote Link to comment Share on other sites More sharing options...
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