oysters & tofu miso soup
- Serves: 2
- Calories: 114 kcal
- Total Time: 50 m
- Prep: 40 m
- Cook: 10 m
- Japanese: Kaki to tōfu no miso-siru
Wash the raw oysters. Cut the tofu into 2.5 cm. cubes.
Boil sea tangle soup stock and add the oysters and tofu.
After boiling, reduce the heat. Put some stock into a ladle. Add the miso to the ladle and stir with chopsticks until it is dissolved. Stir into the soup. Cover and simmer for a couple of minutes. Remove from heat.
Oysters suit miso very well. The combination of oyster broth, sea tangle soup and miso has a good taste. The boiled oyster is similar to tofu in texture; However, each tastes quite different.
Japanese foods recipes
Int'l. recipes with a Japanese twist