Sea Greens and Bean Curd in Light Bean Soup

Name: Sea Greens and Bean Curd in Light Bean Soup (Wakamé To Tōfu No Miso Shim )
Yield: Serves 4.
Cuisine: Japan
Ingredients: ½ block tōfu (bean curd), about 4 ounces; 2½ tablespoons Saikyō miso (light bean paste); 2½ tablespoons Saikyō miso (light bean paste); ¼ teaspoon salt; ½ block tōfu (bean curd), about 4 ounces; 1 ounce tangle of dried wakamé (lobe-leaf; a kind of sea green); 4 cups dashi (Basic Soup Stock); 1 teaspoon soy sauce

Wakamé To Tōfu No Miso Shim

Preparation info

Serves
4
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

This is a very popular soup in Japan, particularly in the early spring when tender sea greens are their sweetest. A good soup to serve with fish, chicken or eggs.

Ingredients

1 ounce tangle of dried wakamé (lobe-leaf; a kind of sea green)
4 cups dashi (Basic Soup Stock)

Asia
Japan
Pescatarian
Spring
Soup

Method

Soak the lobe-leaf tangle in a bowl of warm water for 20–25 minutes. It will soften and expand to many times its original volume. Rinse the softened, slightly slippery strands under cold water, then pat them dry. Cut away any tough stems before chopping the lobe-leaf coarsely.

In a pot, bring the basic soup stock to a simmer and season it with the soy sauce and salt. Add the chopped lob