I picked up a used copy of Japanese Women Don’t Get Old or Fat
Oh, I think I had some dried roasted seaweed out because I was making onigiri too and threw in a few flakes of it. That’s the dark green.
She says that cooking the ingredients separately helps keep the broth clear. I might try that next time but it’s not very cloudy and it tasted great this way!
Japanese Soup with Daikon, Tofu and Mushrooms
Ingredients
- 3 cups dashi her recipe called for 4 but my instant stuff made 3
- 8 ounces tofu
- 4 button mushrooms, sliced thinly
- 1/2 cup of daikon, peeled and sliced into matchstick pieces
- 1.5 tsp soy sauce
- 1 tsp salt
- 1 tsp sake
- 1 green onion, sliced thinly
Instructions
- Rinse the tofu gently and cut into cubes. She called for heating the tofu and cooking the mushrooms in separate pans, then placing the tofu in one half of the bowl and the mushrooms in the other half and covering with the dashi broth. I just heated the tofu and cooked the mushrooms in the broth.
- Make the dashi by simmering the tea bag of goodies for ten minutes in 3 cups of water. Take the bag out and add the soy, salt and sake.
- Add the tofu and simmer gently for a few minutes, then add the daikon and simmer a few more minutes, and finally add the mushrooms and cook just another 3 minutes or so.
- Ladle into 3 or 4 bowls and garnish with the green onion slices.
NOTE: I didn’t really want leftovers so probably used more tofu than needed if this is a side dish. It was fortuitous though. I was winging some steak to go with this, along with some rice and spinach. The steak had been frozen in marinade and was just blah. So we filled up on soup and rice!
[…] lighter. She loves rice and edamame so we’re halfway there. Ha. Last week I made this Dashi Soup with Mushrooms and Tofu, which was a hit but a bit […]