Miso/tofu soup

2 1/2 cups tea-bag dashi+konbu stock

1 tbsp hatcho miso

Half a block of silken/kinugoshi tofu

1 spring onion

 

Bring stock to baby bubble-boiling point and turn down heat to medium-low.

Whisk in hatcho miso.

Crumble in tofu* and allow tofu to warm up on the stove (~ 1min).

Serve with a scattering of sliced green onion.

 

*Idea stolen from Harumisan, who was in turn inspired by Japanese Buddhist cooking.

 

(The gobules of oil are a result of my laziness; used the soup ladle to warm up some sesame oil prior to dishing up.)

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Taken on April 30, 2007