Miso Soup with Vegetable Stock and Tofu

Ingredients

  • ¼ cup finely sliced scallions
  • 4 ounces tofu, cut into ½-inch cubes
  • 1/3 ounce konbu (kelp), about 2 or 3 squares
  • 4 cups vegetable stock, recipe follows
  • 3 large dry wood ear mushrooms, wiped clean
  • 2 teaspoons soy sauce
  • 3 tablespoons white or yellow miso paste
  • + 1 more ingredients
    • 1 tablespoon brown miso paste

1. To make the "dashi" soup stock, in a large saucepan, combine the konbu and vegetable stock and heat over medium-low heat almost to the boiling point. Remove the konbu just before the mixture comes to a boil and discard.

View full recipe at SpringPad

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