Organic Shop in Christchurch

Miso Soup with Tofu and Wakame

10-15g dried wakame seaweed
About 250g regular tofu
3½ cups water
4 tsp medium miso
1 heaped tbsp finely chopped spring onion tops

Soak wakame until it softens (about 10 min) do not over-soak.
Drain and trim away any tough sections then cut into 2 ½ cm lengths.
Cut tofu into 1½ cm cubes.
Heat water, when lukewarm extract about ½ cup water and blend in miso making sure there are no lumps, slowly blend this mixture back into the water.
Continue to heat but do not boil.
When miso is dissolved add tofu and wakame.
Remove from heat before soup boils.
Garnish with spring onions.

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Piko Wholefoods 229 Kilmore Street Christchurch - phone: (03) 366 8116 . email: -