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Categories:Viewed: 113 - Published at: 2 years ago
Ingredients
- 4 cups (1 L) water
- 12 ounces (350 g) soft, medium, or firm tofu, cut into 1/2-inch (1.2-cm) cubes (about 1/2 cups)
- 2 green onions, thinly sliced (about 1/2 cup)
- 4-5 tablespoons white miso, depending on saltiness
- 1/2 cup chopped fresh cilantro leaves
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon ground cayenne (optional)
- 4 cups (1 L) water
- 1-2 pieces wakame seaweed (cover with hot water, soak 10 minutes or until soft, and cut into 1-inch [2.5-cm] pieces) 1/2 pound (250 g) firm tofu (cut into 1/2-inch [1.2-cm] cubes)
- 2 thinly sliced green onions
- 3 tablespoons white or dark miso
Method
- Put water in a medium saucepan over high heat and bring to boil.
- Stir in tofu and green onions.
- Reduce heat to low and cook, uncovered, 3 minutes.
- Put miso in a small strainer, lower into soup, and push paste through strainer with a spoon until it dissolves.
- Turn off heat.
- Miso should not be boiled or overcooked because too much heat destroys its enzymatic properties.
- Stir in cilantro and lemon juice.
- Serve immediately.
- For Japanese Miso Soup:
- Follow method described for Lemony Miso Soup, adding wakame at the end.
