vrijdag 22 november 2013

Miso soup (Kopie)

(serves 4)

3-4 cups water
Dashi-based soup concentrate to taste (liquid form, ask for a recommendation at the supermarket)
1 package firm, silken tofu, cut into 1/2 inch squares
1 package enoki mushrooms (trim root ends and use amount desired)
3 scallions (white and light green parts), sliced thinly
1/4 cup chopped garlic chives (nira), cut into 1/2 inch pieces
3 tablespoons miso (I like shiro miso)

6 oz dried soba noodles
4 eggs, over easy

Bring water and soup concentrate to a boil. Reduce heat to simmer and add tofu. Simmer for a couple of minutes. Turn off heat. Dissolve miso in a few tablespoons of the hot soup broth in a small container and add into the pot. Add scallions and garlic chives. Add soba noodles if using. Serve in bowls. Top with fried egg if using.

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