October 6, 2011

Miso Soup with Wakame and Silken Tofu

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Miso and Wakame Soup

For dinner tonight I made miso soup with wakame (dried sea weed) and silken tofu. To complete the meatless meal I had the soup with roasted kabocha sprinkled with sea salt flakes. Sooo delicious and healthy too.

Miso Soup with Wakame and Silken Tofu
¼ ounce dried wakame
4 ounces silken tofu
2 cups dashi stock
4 tablespoons miso paste
2 spring onions, chopped
  • Soak wakame in cold water for 15 minutes. Drain and cut into 1-inch pieces. Slice or cut the tofu into strips, squares, or rounds. Bring the dashi stock to a boil. Stir in the miso. Taste the soup and add more miso paste if needed. Add wakame and tofu and turn up the heat. Let it come to a boil, turn off the heat and add spring onions. Serve immediately.


Luna Miranda said...

i love miso soup and wakame, it's one of my comfort soups.

JMom said...

My daughter loves miso soup too! She likes to add noodles with it and call it a meal :)

maiylah said...

love this! my son and I love miso soup...i haven't tried making it at home, though. well, I did buy a 'ready-to-cook' sachet once (it also had tofu and seaweeds), and taste was so-so. it did somehow fix our craving, but it was different from the real deal. lol.
does kabocha taste differently from our usual squash? the color's more intense...is it sweeter?

thanks so much for sharing your healthy dinner recipe over at Food Friday, Ms. Oggi
happy weekend! :)

Joy said...

That looks great.

Mirage said...

Hooray to generous wakame and tofu and green onions! FAve! ;)

Jay-agent112778 said...

i like this one. sadly some ingredients are not readily available

heres my Food Friday Entry

oggi said...

Hi all, thanks.

JMom, adding noodles is a great idea.

MM, some kabocha have bright orange and some are more yellowish. They are sweet and taste almost like chestnuts.

G, wakame expands a lot, a little goes a long way.:)

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