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