Simplicity and a flavourful stock are the beauty of this authentic recipe. Other vegetables may be added.
Serves 4
Ingredients:
3-inch strip Clearspring Kombu [1] [1]
3 Clearspring Shiitake [2] [2] mushrooms
1L (4 cups) cold water
1 block of tofu [3], cut into 1-inch cubes
1 salad onion, thinly sliced
2 tbsp Clearspring Organic Sweet White Miso [3] [4]
Garnish:
Watercress sprigs and/or decorative carrot rings
Method:
1. Place the kombu, shiitake and water in a saucepan and soak for at least 15 minutes. Heat over a medium flame and simmer, uncovered, for 10 minutes. Remove the kombu and shiitake and reserve for other use. (They can be sliced and cooked with beans or vegetables.)
2. Add the tofu and salad onion, and simmer for 2 minutes. Turn off the heat.
3. Dilute the miso in a little broth, add to the soup, and allow to rest briefly before serving.
Photo and recipe by John and Jan Belleme, authors of Japanese Foods That Heal, Tuttle Publishing, 2007 [4] [5]
Serves 4
Ingredients:
3-inch strip Clearspring Kombu [1] [1]
3 Clearspring Shiitake [2] [2] mushrooms
1L (4 cups) cold water
1 block of tofu [3], cut into 1-inch cubes
1 salad onion, thinly sliced
2 tbsp Clearspring Organic Sweet White Miso [3] [4]
Garnish:
Watercress sprigs and/or decorative carrot rings
Method:
1. Place the kombu, shiitake and water in a saucepan and soak for at least 15 minutes. Heat over a medium flame and simmer, uncovered, for 10 minutes. Remove the kombu and shiitake and reserve for other use. (They can be sliced and cooked with beans or vegetables.)
2. Add the tofu and salad onion, and simmer for 2 minutes. Turn off the heat.
3. Dilute the miso in a little broth, add to the soup, and allow to rest briefly before serving.
Photo and recipe by John and Jan Belleme, authors of Japanese Foods That Heal, Tuttle Publishing, 2007 [4] [5]