Tomato and Tofu Miso Soup

Von Just One Cookbook · 20 Min.

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Zubereitung

1. Add 4 cups water and the kombu to a medium saucepan. Soak for 30 minutes if you have time. Do not wash the kombu or scrape off the white coating.
2. Bring to a boil slowly over medium-low heat, about 10 minutes.
3. Just before it boils, remove the kombu. This is the dashi.
4. Cut the tofu into 1/2-inch (1.3 cm) cubes.
5. Add the tofu and 12 cherry tomatoes to the dashi and heat over low-medium heat until they are heated through and simmering gently.
6. Turn off the heat. Dissolve 4 Tbsp miso through a fine-mesh strainer, or in a ladle with some dashi, then taste and adjust.
7. Reheat until just hot without boiling, then serve immediately.

Zusammengefasst aus dem Video von Just One Cookbook. Schau es dir für die Details an.

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TomateTofuKirschtomateMisoKombu