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Steamed tofu soup with seaweed vegetables
Serves 4 Starters and mains
Ingredients
- large pinch Clearspring Sea Vegetable Salad
- 2 x 300g Clearspring Organic Japanese Silken & Smooth Tofu
- 200ml Mizkan Oigatsuo Tsuyu No Moto Bonito Soup Base
- 1tbsp Hinode Ryorishu Cooking Sake
- 1tbsp Clearspring Organic Yaemon Tamari Soya Sauce
- 2tsp Mizkan Honteri Mirin-Fu
- 2tsp Yutaka Barley Miso
- pinch Mitake Irigoma black and white sesame seeds
- few micro herbs
- pinch Yutaka Katsuobushi Bonito Flakes
Method
Place the mixed sea vegetable salad in a medium bowl and add plenty of cold water to cover. Set aside for 10 minutes until it is rehydrated. Drain the salad well and pat dry.
Meanwhile, carefully remove the tofu from its packet, as it can crumble easily. (Pull up each side flap and cut away with scissors, then cut horizontally across the top, opening the box out wide before carefully sliding the tofu onto a board.) Drain and slice each rectangle of tofu into 6cm x 1cm rectangles.
Lay a sheet of baking paper in the base of a large bamboo steamer and carefully arrange the slices of tofu on top in a single layer (or steam in 2 separate batches). Place the steamer over a large saucepan of simmering water and steam for 5 minutes, until the tofu is heated through.
Place the soup base in a saucepan with 600ml water, the saké, soy sauce and mirin and miso. Bring to the boil, add the sea vegetables and remove the pan from the heat.
Divide the tofu and broth between 4 bowls and top with the sesame seeds, using blackor white or a mixture of both, a pinch of micro herbs and some bonito flakes. Serve at once.
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