Tofu & Aburage Miso Soup

Ingredients

¼ container Firm Aloha Tofu

1 piece small Aloha Tofu Aburage

1 tablespoon dried wakame*

2 stalks green onions

5 tablespoons miso

4 cups dashi

Cooking Directions

1.  Cut tofu into small cubes, thinly slice aburage, cut rehydrated wakame into bite-size pieces, and chop green onions diagonally. 

2.  Heat the dashi, and once boiled, add aburage, reduce heat and simmer for 4-5 minutes.

3.  Ladle out some dashi from the pot into a small bowl, add miso, stir to dissolve miso, and then return the miso mixture to the pot.  (If you have a miso strainer, please use it to dissolve miso.) 

4.  Add tofu and wakame to the soup.  Taste the miso soup and if it is a little bland, add a little miso (quantity not included in the ingredients above) or soy sauce to adjust the flavor.  Remove from heat and add green onions. 

What’s dried wakame?*

Wakame is a type of seaweed that has been popular in Japan over the years.   It is used as an ingredient for sunomono (vinegar dishes), salads and soups.  There is a type of dried wakame that needs to be reconstituted before use by soaking in water until soft and a type of dried wakame that can be added to soups as it is.