Miso Bean Curd Snow Peas Soup Recipe |
Ingredients: |
1 1/2 tablespoons instant dashi* (or enough to combine with 1 litre water according to packet instructions) 2 tablespoons white (shiro) miso paste* 100 g snow peas, trimmed 200 g silken firm tofu (bean curd), drained 1 tablespoon mirin* 1 tablespoon soy sauce |
Method: Place dashi in a pan with 1 liter boiling water and stir for 2 minutes over medium heat. Place miso paste in a bowl and add a ladleful of broth, whisking to get rid of lumps. Slowly pour mixture back into pan, whisking constantly. Thinly slice the snow peas and cut the bean curd into 2-cm cubes. Add both to the broth with the mirin and soy sauce and heat through gently without boiling. Serve in small bowls. * dashi – an instant stock base made from dried kelp and bonito (fish). miso paste – a salty fermented soybean paste traditionally used in soups and sauces. mirin – a light, sweet Japanese rice wine used for sauces and marinades. (Above ingredients can be obtained from Asian and health food shops, selected supermarkets and greengrocers). |
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