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MESO SOUP
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INGREDIENTS
280g Egg tofu 3 tbsp Meso paste 1 tsp Dashi stock 1/3 Leek sliced 1/2 Seaweed round 1 litre water Bonito flakes (sprinkle on top)
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METHOD
Soak the dried mushrooms in hot water until they soften, remove from water.
Slice the mushrooms and set aside
Cut the tofu into rounds and set aside
Put the water into a saucepan and heat. Add the meso paste.
Add dashi stock
Add the seaweed
Add the mushrooms
Add the leek and cook until it starts to soften
Add the tofu
Serve in deep soup bowls and sprinkle some bonito flakes on top.
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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