|
|
 Marron in white miso soup. Serves 4 4 cups water Quarter cup shiromiso paste Half teaspoon instant dashi, or to taste Cubed silken tofu, as desired 2 shallots, thinly sliced 1 tablespoon wakame seaweed, soaked in warm water for 2 minutes Place water in a saucepan and bring to a boil. Press miso paste through a strainer, directly over a saucepan (use the back of a wooden spoon to press it through). Discard any grainy miso left in strainer. Return soup to boil and add dashi. Divide tofu, shallots and seaweed among small serving bowls. Pour soup into each bowl, and serve immediately. 
|
|