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
Put the dashi and bonito flakes into a pan with the water and bring to a boil
Leave to infuse for 10 minutes, then strain, retaining the liquid
Stir the miso pastes into the liquid and bring to a boil
Add the mushrooms, tofu and wakame and return to a boil
Ladle into bowls and serve garnished with spring onion
No extra notes