Wednesday, August 1, 2012
For those days when I am ill or recovering from something, this simple, mild soup can hit the spot. Think of it as a chicken noodle soup with an Eastern flair.
4 cups water
2 tsp dashi granules (1 packet)
2 1/2 TBSP miso paste (I used white but some people prefer red or brown)
8 oz firm tofu
2 green onions, sliced
1 tsp salt
Wrap tofu in 2 paper towels and let rest for 10-15 min. (this pulls out the excess moisture so it keeps its shape). Bring water, salt and dashi to a boil. Turn down heat to a bare simmer, whisk in miso paste. Cut tofu into small cubes, add to broth along with green onions. Let sit for 10 min with minimal heat (do not boil) so the tofu soaks up more flavor.