Miso Bean Curd Snow Peas Soup Recipe
1 1/2 tablespoons instant dashi* (or enough to combine with 1 litre water according to
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
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).