MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Miso Tofu Soup
Categories: Soups, Japanese
Yield: 4 Servings

4 c Water (960 ml)
1 Dried kombu piece
- (4" / 10 cm / 5 g)
4 Dried shiitake mushrooms
- (18 g)
1 sm Carrot (70 g);
- thinly sliced
- into matchsticks
2 tb Dried wakame seaweed
- (3 to 4 g)
14 oz Soft or silken tofu
- (400 g); cubed
1 ts Fresh ginger (5 g); grated
1 cl Garlic (3 g); minced
3 tb White or yellow miso paste
- (45 g)
2 ts Soy sauce (10 ml)
1 ts Toasted sesame oil (5 ml)
2 Scallions (15 g);
- finely sliced
1 sm Sheet nori (2 g);
- cut into thin strips

MMMMM----------------------OPTIONAL GARNISH---------------------------
Sesame seeds -OR-
Chili oil; a few drops

Preparation time: 15 minutes
Cooking time: 25 minutes

This cozy Miso Tofu Soup recipe is made with wakame, ginger, carrots
and homemade dashi for a light, nourishing and flavorful vegan soup.

Add water, kombu, and dried shiitake mushrooms to a medium saucepan.
Let them soak for 20 to 30 minutes to build flavor. Then slowly heat
the pot over medium heat. Just before the broth starts boiling,
remove the kombu. Continue simmering the shiitake for
10 minutes to deepen the dashi.

Remove the shiitakes, slice them thinly, and return them to the pot.
Add the minced garlic, grated ginger, and carrot matchsticks. Simmer
for 5 to 7 minutes, until the carrots are tender.

Stir in the dried wakame and cook for about 2 minutes, until it
rehydrates. Gently add the cubed tofu and simmer very lightly for 2
to 3 minutes. Avoid boiling, as it can break the tofu and dull the
flavors.

In a small bowl, whisk the miso paste with 1/2 cup (120 ml) of hot
broth until completely smooth. Return the miso mixture to the pot.
Keep the heat low--do not let the soup boil once miso is added.

Stir in soy sauce and toasted sesame oil. Taste the broth and adjust
soy sauce or miso to your preference.

Ladle the soup into bowls. Top with sliced scallions, nori strips,
and, if desired, a sprinkle of sesame seeds and chili flakes.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/miso-tofu-soup/>

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