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 1 in. 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