Warabi, tofu, age no akadashi / red miso soup with bracken, tofu and thin deep-fried tofu
Red miso perfectly matches the clinging texture of warabi. Pair with common ingredients such as tofu and usuage for a great simple companion to a meal.
<Ingredients>
Several stalks warabi bracken (prep cooked)
1/8 soft tofu
1/2 small or 1/4 large usuage thin deep-fried tofu
300 cc dashi
1 tbsp red miso
<Directions>
1.
Cut warabi into 3-4cm. Prep boil and cut usuage in half and slice into 5mm-wide strips.
2.
Bring dashi to a gentle boil, add usuage and warabi, and simmer for a minute or so.
Add miso, and remove from heat.
3.
When ready to serve, heat up the soup.
When almost simmering, cut tofu on palm, and gently add to soup, using the side of a knife as a guide.
Serve hot.
<Notes>
<Ingredients>
Several stalks warabi bracken (prep cooked)
1/8 soft tofu
1/2 small or 1/4 large usuage thin deep-fried tofu
300 cc dashi
1 tbsp red miso
<Directions>
1.
Cut warabi into 3-4cm. Prep boil and cut usuage in half and slice into 5mm-wide strips.
2.
Bring dashi to a gentle boil, add usuage and warabi, and simmer for a minute or so.
3.
When ready to serve, heat up the soup.
When almost simmering, cut tofu on palm, and gently add to soup, using the side of a knife as a guide.
Serve hot.
<Notes>
- Warabi gets mushy when cooked for a long time.
- Miso loses its best flavor when the soup boils briskly. Control the temperature after adding miso or when heating up the soup.
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