Japanese Broth with Tofu

Summary Not available

  • 2 seaweed
  • 4 Bonito flake
  • 4 cups water
  • 4 teaspoons Miso paste
  • 2 teaspoons Miso paste
  • 3.5 ounces mushrooms
  • 1.5 ounces tu
  • 2 teaspoons seaweed
  • strips scallions
  1. Put the dashi and bonito flakes into a pan with the water and bring to a boil

  2. Leave to infuse for 10 minutes, then strain, retaining the liquid

  3. Stir the miso pastes into the liquid and bring to a boil

  4. Add the mushrooms, tofu and wakame and return to a boil

  5. Ladle into bowls and serve garnished with spring onion

No extra notes


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