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Method:
Place dashi in a pan with 1 liter
boiling water and stir for 2 minutes over medium heat. Place
miso paste in a bowl and add a ladleful of broth, whisking to get rid
of lumps. Slowly pour mixture back into pan, whisking
constantly. Thinly slice the snow peas and cut the bean curd
into 2-cm cubes. Add both to the broth with the mirin and soy
sauce and heat through gently without boiling. Serve in small
bowls.
* dashi - an instant stock base
made from dried kelp and bonito (fish).
miso paste - a salty
fermented soybean paste traditionally used in soups and sauces.
mirin - a light,
sweet Japanese rice wine used for sauces and marinades.
(Above ingredients can be obtained
from Asian and health food shops, selected supermarkets and
greengrocers).
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