Miso Soup Tofu  

Wednesday, January 14, 2009

Types of gu and preparation suggestions

* Chinese cabbage, cut into bite-size squares or triangles
* Cabbage, cut into bite-size squares or triangles
* Lettuce, cut into bite-size squares or triangles
* Green onions, sliced
* Onions, sliced
* Leeks, sliced or chopped
* Okra, chopped
* Butternut squash*, thinly sliced
* Snow pea pods
* Green beans*
* Daikon*, thinly sliced
* Potatoes*, thinly sliced
* Sweet potatoes*, thinly sliced
* Mushrooms, sliced
* Bean sprouts
* Tofu, cut into small cubes
* Wakame seaweed
* Natto beans, minced

* These hard vegetables must be cooked for ten minutes or so. Not recommended: green pepper, celery (vegetables with strong flavor)

Cooking time: 15-20 minutes

Servings: 4

Here is a recipe that uses tofu, green onions, and mushrooms.

* about 30 half-inch cubes tofu
* 4 mushrooms, sliced
* 2 stalks green onions, chopped
* 4 cups water
* 2 teaspoons dashi (nomoto)
* 3-4 tablespoons miso (adjust to taste)


Boil 4 cups of water and dashi. Add tofu and mushrooms, simmer gently about 3 minutes. Add miso and dissolve completely. Immediately turn off the heat and add chopped green onions, then serve.

Note: You have to cook the hard vegetables longer. If you have a combination of soft and hard vegetables, add the soft vegetables later. The miso flavor will weaken if you overcook the miso.

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