Kaki dofujiru (oyster and bean curd miso)

Ingredients

1 1/3 pints first soup stock
1 tbsp red miso
4 tbsp white miso
1 piece fried bean curd (aburage)
8 oz bean curd (momen tofu), cut into 1″ cubes
16 oysters, rinsed in salted water, shelled
1 oz cilantro, chopped
1″ piece ginger root, peeled, grated
Japanese pepper (sansho)

How to prepare

Heat soup stock, add miso pastes, mix until smooth. Cut fried bean cure into strips (1/4″) and add to soup with the cubed tofu and oysters, and simmer until oysters are just plump, less than one minute. Remove from heat; add parsley and pour soup into 4 bowls. Garnish with grated ginger and sansho.

Share
(No Ratings Yet)
Loading...
Print This Recipe Print This Recipe




Leave a Reply

Your email address will not be published. Required fields are marked *

*