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Miso Soup

4 cups Dashi (soup stock)
1/2 piece Ageh, cut into bite-sized pieces
4 tbsp. Miso Paste
3 oz. Tofu, cut into bite-sized blocks
4 tbsp. Green Onions, chopped

Bring the dashi to a full boil, add the ageh and cook for about 2 minutes. Reduce heat and add the tofu. Do not boil the tofu. Simmer for 1 minute. Place the miso paste in a ladle or smaller strainer, and while holding the utensil suspended in the soup, stir the miso paste into the soup until it is dissolved. Bring the soup just up to point of boiling and immediately reduce heat. Add chopped green onions. Do not boil the soup after the miso paste has been added.

OPTIONAL: Other vegetables may be used in this soup, such as wakame seaweed, bean sprouts, taro, sliced potatoes or carrots, spinach, etc. These should be added in order of cooking time needed to reach desired tenderness after the agech is added but before the tofu and miso paste.

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322 - 2nd Avenue South
Lethbridge, Alberta
Phone: 403-327-5337

© 2012 Nakagama's Japanese Foods & Giftware - Lethbridge, Alberta, Canada