ingredients:
- 1/2 block of tofu
- 5 g dried wakame
- 100 g package shimeji mushrooms
- 800 ml bonito soup stock
- 3 tablespoons white or red miso
- 200 ml water for soaking dried wakame
step 1:
Soak the dried wakame seaweed in the 200 ml of water for about 15 minutes to reconstitute it. Drain the water.
step 2:
Cut the tofu into 1 cm. cubes.
step 3:
Cut off the roots of the shimeji mushrooms.
step 4:
Boil the bonito soup stock and add the tofu, wakame and shimeji mushrooms.
step 5:
After boiling, put some stock into a ladle. Add the miso and stir with chopsticks until it is dissolved. Stir into the soup. Remove from heat.
comment:
The rich flavor of wakame suits the simple taste of tofu and shimeji mushrooms and makes this a very delicious soup. Wakame contains 7 times the amount of calcium as milk.
