Monday, July 7, 2008

Miso Soup

8 C water
3 cloves garlic, pressed
1 TBSP grated fresh ginger
3 TBSP dried wakame seaweed
1 lb soft tofu, cubed
4 scallions, white and green parts sliced thinly
3 TBSP miso (or more, depending on flavor)
Fistful of buckwheat soba noodles, cooked according to directions on package

Mix garlic, ginger, and seaweed into the water in a large pot. Bring to a boil and cook about 5 minutes until seaweed is tender. Add tofu and scallions and simmer 2 minutes. Remove about one cup of liquid to a small bowl and dissolve miso into the broth. Add back to soup and mix well. Add soba noodles, simmer another 2 minutes, and serve hot.

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