Posted on | 14 June 2010 | 1 Comment
PHOTOS BY DESTINED TO DESIGN
6 cups water or vegetable broth
3 tbsp miso paste (recommend yellow)
1 block tofu, (extra firm) diced into small cubes
2 packages fresh udon noodles, the vacuum packed type
3 scallions, sliced
1 or 2 shredded nori seaweed sheets (optional)
8 shiitake or white button mushrooms (optional)
Heat water or broth and add in all ingredients except the miso.
Simmer for a few minutes. Being careful that the water doesn’t boil, as this destroys beneficial bacteria and causes it to curdle, stir in the miso and cook over low heat for about 3-4 more minutes.
If you decide to use dried shiitakes allow them to soak for about 15 minutes prior to adding to the soup. Serve with a spoon and chopsticks.