Tofu & Wakame Miso Soup
- 3 1/2 cups dashi
- 1 tablespoon dried wakame, soaked in water for 5 minutes then drained
- 1 package enoki mushrooms (about 3 ounces), trimmed (optional)
- 3 tablespoons miso (I use 2 tablespoons shiro miso and 1 tablespoon aka miso)
- 5 – 7 ounces firm tofu, cut into 3/8-inch cubes
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 1 package enoki mushrooms (3 ounces)
- Wakame, dried (1 tablespoon)
- Canned Goods
Dashi (3 1/2 cups)
- Condiments
- Miso (3 tablespoons)
- Refrigerated
- 7 ounces firm tofu, cut into 3/8-inch cubes, firm (5)
Preparation
Read recipe preparation on lafujimama.com
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Published January 21, 2010 (3 years ago).
11 people saved this recipe.
