By
eHow Food & Drink Editor
Difficulty: Moderately Easy
Things You’ll Need:
- Groceries
- 3 1/2 c. vegetable broths
- 1 cake medium-firm tofu
- 1/4 tsp. white pepper
- 4 tbsp. red or brown miso paste
- 1 tsp. roasted sesame oils
- 2 green onions - sliced thinly crosswise
- 2 tbsp. toasted white sesame seeds
- 1 large carrots - stemmed, peeled and thinly sliced at an angle
- 8 dried shiitake mushrooms
- 1 head bok choy - rinsed, thick stems removed and greens thinly sliced
- 1 cake medium-firm tofu
- 8 dried shiitake mushrooms
- 1 large carrot - stemmed, peeled and thinly sliced at an angle
- 3 1/2 c. vegetable broth
- 1 head bok choy - rinsed, thick stems removed and greens thinly sliced
- 1/4 tsp. white pepper
- 2 green onions - sliced thinly crosswise
- 4 tbsp. red or brown miso paste
- 1 tsp. roasted sesame oil
- 2 tbsp. toasted white sesame seeds
Step1
Cut the tofu into 1/2-inch-thick slices and stack between two paper towels. Place the stack between two plates and weight the top plate with a heavy pot or cast-iron skillet.
Step2
Allow to drain for 30 minutes.
Step3
Bring a small pan with 2 c. water to a simmer and add the shiitakes to it.
Step4
Allow to simmer for 2 minutes and then remove from heat. Let the shiitakes soak in the water for 15 minutes.
Step5
Bring the carrots and broth to a boil in a large pot. Lower the heat to medium and cook for 9 minutes.
Step6
Meanwhile, remove the shiitakes from the soaking water. Strain the water into the carrots and broth.
Step7
Slice the shiitakes into thin strips and add to the pot.
Step8
Add the bok choy and pepper to the pot and cook for about 4 minutes.
Step9
Cut the tofu into small cubes.
Step10
Take 1/2 c. of the broth and mix it in a separate bowl with the miso, until smooth. Add this mixture back to the pot along with the tofu and reduce the heat to medium-low.
Step11
Cook for another 3 minutes and then serve, garnished with the green onion, sesame oil and seeds.
Comments
Merrick said
on 10/22/2007 The dashi is the key, this recipe is fantastic! Thanks.
Anonymous said
on 11/22/2005 For 100% authentic miso soup, use dashi for your broth. For another flavor, use fat-free chicken broth.
Bon apetit!