A light and refreshing take on this traditional Japanese tofu soup. Served with spring onions or asparagus. Make one huge pot and allow guests to help themselves.
PREP TIME 30 minutesCOOK TIME 10 minutesMAKES 2
Ingredients
10g of instant dashi
400ml of boiling water
2 asparagus spears or spring onions
1 tablespoon of white miso paste
1 tablespoon of rice wine
1 tablespoon of soy sauce
100g of cubed tofu
Preparation method
In a saucepan on a medium heat, add the boiling water along with the dashi and stir.
Add either the finely sliced asparagus or the spring onion before leaving to simmer for around 3 minutes.
In a small bowl add the miso paste before adding a spoonful of the hot broth from the saucepan. With a whisk, whisk together the paste and the broth, removing any lumps.
Pour the smooth mixture into the saucepan, whisking while pouring the mixture.
Now add the rice wine, soy sauce and the tofu before leaving to gently heat. Do not let the soup boil.
