Soup in Japan is served alongside other dishes, not before. Japanese custom is not to use a spoon but instead to sip the soup directly from the bowl, using your chopsticks to stir it. First timers should try shiro (white) miso paste (actually tan in color).
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Ingredients:
4-1/2 cups cold water
2-inch slice of dried konbu (kelp)
1/3 cup katsuobushi (dried bonito flakes)
4 tablespoons of miso paste
5 ounces tofu
2 green onions
Optional: bean sprouts (about 1/2 cup)
Directions:
Add cold water and konbu to the pot. Let sit for ten minutes. Slice the tofu into dice-size cubes, and finely chop the green onions into rings (scissors work well). Bring the water to a boil for about five minutes. Add the katsuobushi and bring to boil again. Strain the konbu and katsuobushi through cheese cloth and return the broth to the pot. Add miso paste to the broth, stir until it dissolves, then add tofu and (optional) bean sprouts and simmer for a few minutes.
Divide the chopped onions between four bowls and ladle the soup over them.
Servings: Serves four.
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