Guest guest Posted March 13, 2001 Report Share Posted March 13, 2001 * Exported from MasterCook * Miso-Tofu Soup With Wakame Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 233 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 leaves dried wakame " leaves " OR dulse sprigs 4 cups either kombu stock or water (see separate recipes) 3 tablespoons red or barley miso OR a mixture of red with a lighter miso 1/2 cup finely diced silken tofu -- soft or firm 3 scallions -- thinly sliced including a little of the greens few drops chili oil SERVES 4 Wakame is a delicate, leafy sea vegetable that is easy to find at Japanese markets and natural food stores. Dulse, a red seaweed, needs no presoaking and can be used with or in place of wakame - just a sprig per bowl. Soak the wakame in lukewarm water until soft, about 15 minutes. Feel for any tough parts and cut them away - there's usually a kind of core. Tear the rest into smaller pieces or slice into thin ribbons. Bring the stock to a boil. Dilute the miso with 1 cup of the stock. Add the wakame and tofu to the remaining stock and simmer until the tofu has risen to the surface, 4 to 5 minutes. Stir the diluted miso back into the pot and bring nearly to a boil. Add the scallions and chili oil and serve. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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