TZUTC: -0800
MSGID: 35415.fidonet_cooking@1:105/500 2dc98820
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Miso Tofu Soup
 Categories: Soups, Japanese
      Yield: 4 Servings
 
      4 c  Water (960 ml)
      1    Dried kombu piece
           - (4" / 10 cm / 5 g)
      4    Dried shiitake mushrooms
           - (18 g)
      1 sm Carrot (70 g);
           - thinly sliced
           - into matchsticks
      2 tb Dried wakame seaweed
           - (3 to 4 g)
     14 oz Soft or silken tofu
           - (400 g); cubed
      1 ts Fresh ginger (5 g); grated
      1 cl Garlic (3 g); minced
      3 tb White or yellow miso paste
           - (45 g)
      2 ts Soy sauce (10 ml)
      1 ts Toasted sesame oil (5 ml)
      2    Scallions (15 g);
           - finely sliced
      1 sm Sheet nori (2 g);
           - cut into thin strips

MMMMM----------------------OPTIONAL GARNISH---------------------------
           Sesame seeds -OR-
           Chili oil; a few drops
 
  Preparation time: 15 minutes
  Cooking time: 25 minutes
  
  This cozy Miso Tofu Soup recipe is made with wakame, ginger, carrots
  and homemade dashi for a light, nourishing and flavorful vegan soup.
  
  Add water, kombu, and dried shiitake mushrooms to a medium saucepan.
  Let them soak for 20 to 30 minutes to build flavor. Then slowly heat
  the pot over medium heat. Just before the broth starts boiling,
  remove the kombu. Continue simmering the shiitake for
       10    minutes to deepen the dashi.
  
  Remove the shiitakes, slice them thinly, and return them to the pot.
  Add the minced garlic, grated ginger, and carrot matchsticks. Simmer
  for 5 to 7 minutes, until the carrots are tender.
  
  Stir in the dried wakame and cook for about 2 minutes, until it
  rehydrates. Gently add the cubed tofu and simmer very lightly for 2
  to 3 minutes. Avoid boiling, as it can break the tofu and dull the
  flavors.
  
  In a small bowl, whisk the miso paste with 1/2 cup (120 ml) of hot
  broth until completely smooth. Return the miso mixture to the pot.
  Keep the heat low--do not let the soup boil once miso is added.
  
  Stir in soy sauce and toasted sesame oil. Taste the broth and adjust
  soy sauce or miso to your preference.
  
  Ladle the soup into bowls. Top with sliced scallions, nori strips,
  and, if desired, a sprinkle of sesame seeds and chili flakes.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305
SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 275
SEEN-BY: 229/300 307 317 400 426 428 452 470 664 700 705 266/512 291/111
SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26
SEEN-BY: 5020/400 5075/35
PATH: 105/500 81 229/426