Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.
Ingredients:
6 ounces tofu
2 1/2 tablespoons Miso (fermented soy bean paste)
3 cups soup stock or water or 3 cup s water plus 2 teaspoons instant chicken bouillon
1 green onion
1/2 cup small broccoli flowerets
Preparation:
Cut tofu into 1/2″ cubes. Cut green onion into 1″ long, then cut lengthwise into halves. Cut broccoli diagonally into small pieces.
Heat soup stock in saucepan until boil; add green onion and broccoli pieces over medium heat. Mix Miso and 1/2 cup cooking soup stock until creamy. Add to saucepan and stir soup lightly. Add tofu cubes and bring to a boil. Remove from heat. Serve in small individual bowls. Add dash of pepper to soup if desired.
Makes 4 servings.
4 Comments
In the spirit of being healthy as a New Year's Resolution, please help yourself to a bowl of Miso Soup! http://tiny.cc/uVEwo
RT @AlohaTofu: In the spirit of being healthy as a New Year's Resolution, please help yourself to a bowl of Miso Soup! http://tiny.cc/uVEwo
RT @TopsyRT: Miso Soup http://bit.ly/dxkolh
Visited Don Quijote to look for Okara but nothing on the shelf but I did see Sokara. What is the difference?
Found a recipe for roasted tofu. It has ginger, chili powder, miso, orange juice. Painless preparation and totally ono.
Mrs. Smith has been told to have a constant supply of tofu in the ‘fridge. Five meals out of seven, I plan, she cooks.
Mike Smith.