Miso Soup with Tofu and Wakame

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* Exported from MasterCook *

 

Miso Soup with Tofu and Wakame

 

Recipe By :Dana Jacobi

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 small packet dried wakame

4 cups Vegetable Dashi

4 tablespoons miso -- preferrably 3 tablespoons red and 1 tabespoon

mellow white miso

4 ounces silen tofu -- in one piece

 

Place the dried wakame in a bowl. Cover it generouly with cold water and set

aside.

 

Place the dashi in a saucepan. Place the miso in a small bowl. Ladle 1/4 cup

dashi over the miso. Whisk until the miso is blended with the liquid, or cream

them together using the back of a spoon. Add the dissolved miso to the dashi.

 

Holding the tofu in the palm of one hand, with a knife in the other hand cut it

horizontally in 2 or 3 slices. Then cut the tofu crossswise and vertically,

making 1/2-inch cubbes. Gently drop the tofu into the soup. Heat the soup over

medium-high heat until it is steming. Do not let it boil.

 

Divide the soup and tofu among four soup bowls. Drain the wakame. Squeeze it

to remove as much water as possible. Add about 1 tablespoon of the wakame to

each bowl of soup. Serve hot.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

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Per Serving (excluding unknown items): 94 Calories; 1g Fat (11.7% calories from

fat); 4g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 885mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

 

NOTES : The former owner of Fuji, the oldest Japanese restaurant in New York

City, taught me to make this miso soup. According to her, the secret is using

two kinds of miso, one light and the other medium or dark. I favor a larger

amount of the light miso during warm weather because it is less intense and

warming than the darker varieties. This particular recipe calls for vegetarian

dashi, or lightly flavored broth.

Wakame is a flat ribbonlike sea vegetable. You can buy it at Asian food stores.

It is more tender and mild-tasting than varieties sold at natural food stores.

Nutr. Assoc. : 0 0 0 0

 

 

* Exported from MasterCook *

 

Vegetable Dashi

 

Recipe By :Dana Jacobi

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

5 dried medium-size shiitake or black

Chinese mushrooms

1 leek (green part only) -- thoroughly washed

1 medium onion -- quartered

3/4 inch piece fresh ginger -- peeled and cut into 2 slices

1 small parsnip -- peeled

1 tablespoon tamari soy sauce

1/2 teaspoon mirin

 

Combine the mushrooms, leek greens, onion, ginger, and whole parsnip in a deep

pot. Add 6 cups cold water. Bring the liquid to a boil, reduce the heat, and

simmer, uncovered, until it is reduced to 4 cups, about 30 minutes.

 

Strain the hot liquid, discarding the vegetables. Mix in the tamari and mirin.

 

Use at once. (This stock keeps for 2 to 3 days, tightly covered, in the

refrigerator. Do not boil when reheating.)

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

Yield:

" 4 cups "

 

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Per Serving (excluding unknown items): 235 Calories; 1g Fat (3.6% calories from

fat); 6g Protein; 54g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 1034mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable.

 

NOTES : Dashi is the light, smoky tasting broth fundamental in Japanese cooking

for making miso soup and many other dishes. Usually, it is made using kombu, or

kelp, a variety of sea vegetable and flakes of finely shaved bonito,

katsuo-bushi. The fish gives dashi its smoky quality. Shiitake mushrooms,

whish are the same as Chinese dried black mushrooms, have a different flavor,

but used in place of the fish, they give the dashi the same kind of sbtle depth.

Mirin is a sweet syrupy rice wine used often in Japanese cooking as a seasoning.

Like the mushrooms, mirin is sold at Asian food stores, although I prefer to buy

it at natural food stored because their mirin is naturally fermented and

contains no additives.

Nutr. Assoc. : 0 0 0 0 0 0 0