//
you're reading...
Recipes

RECIPE: Miso soup with tofu and scallops

This is fusion, using chicken stock in place of conventional dashi, but the combination of textures between the silken tofu, the scallop and the wakame is dramatic visually too

1. Mix the red and white miso with a light warm chicken stock to make a paste and fill up with more stock

2. Soak the wakame in boiled water

2. Add in the tofu, chopped spring onion, wakame, halved scallops including coral, bring to a gentle heat. Season with soya sauce. Serve.

Advertisements

Discussion

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Tweet tweet

Advertisements
%d bloggers like this: