How to cook a delicious and rare soup (for our area), if your hands do not grow from your shoulders at all, and there is very little time for cooking? Moreover, such a soup that stimulates the appetite with its taste, and is also believed to saturate the body with iodine?
How beautiful I all this, it turns out, wrote... In fact, I highly recommend this soup to parents of capricious children and adolescents - given the fashion for everything Japanese, they thresh miso so that it squeaks behind their ears.
It's actually not difficult to cook it, everything is on sale. Yes, that in the form of a paste, that in the form of "drying". There is nothing wrong with that. In the same Japan, dashi has not been cooked at home for a long time, although, as our "experts" claim, what is it to cook in this dashi?
Okay, to the recipe!
We take:
Wakame seaweed - five tablespoons
Tofu - 250-300 grams
Base for dashi (hondashi) - 3-4 tablespoons
Miso paste - 100-150 grams
Shiitake - about ten
How we cook:
We wash the dried shiitake and fill it with hot boiled water, cover and leave for 10 minutes. Fill the wakame with cold water and leave it for ten minutes to swell.
We send the mushrooms together with the water in which they are soaked into a saucepan, add water, if anything, to a volume of one liter. After boiling, cook for 10 minutes, and at this time dilute the light miso paste with a glass of cold water, cut the tofu into cubes. Here you can dream up - if you like pronounced tastes, it should be fried until crusty, and if not, then you can send it to the soup just like that.
We are just wringing out the wakame.
Then the shiitake arrived, so we add dashi, pour in the diluted miso - and constantly try so as not to oversalt. Both dashi and miso are very salty in and of themselves.
When the basics are poured in and poured in, we send the swollen algae to the soup, and wait for it to boil.
The final touch - carefully throw the tofu into the boiling soup so as not to fall apart and... turn off the heating.
Bon Appetit!