Essential to Japanese meal is a bowl of rice. Next is Miso Soup, served in a lacquered bowl. Of the many variations, Wakame (seaweed) and Tofu Miso-shiru definitely comes first.
SEVERS FOUR
IGREDENTS
1 tbs dried wakame
1 packet fresh soft tofu
4 cups water
4 tbs white miso paste
2 spring onions finely chopped
1/2 tsp hondashi
Left: Hondashi
Right: Wakeme (seaweek)
METHOD
1.Soak the wakame in a large bowl of cold water for 15 minutes. Drain and cop into stamp-size pieces if using the long or broad type.
2.Cut the tofu into 1cm strips, and then cut horizontally through the strips. Cut the thin strips into squares.
3.Bring the water to boil, add dashi stock (hondashi) and miso paste. Bring the soup base to boil, and then add the wakame and the tofu on a high heat. Taste the soup and add more miso paste if required. Just before the soup comes to the boil again, add the spring onions and remove from the heat. Serve the soup with bowl, sprinkle some fresh spring onions if liked.
