Easiest Way to Prepare Speedy Fluffy Aburaage and Wakame Seaweed Miso Soup

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The ingredients needed to make Fluffy Aburaage and Wakame Seaweed Miso Soup:

1. Get 700 ml Water
2. Take 1 Aburaage
3. Prepare 1/2 tbsp Dried wakame seaweed
4. Take 2 tsp Dashi stock base
5. Take 2 1/2 tbsp Miso
6. Get 1 Boiling water (to remove excess oil from aburaage)

Seaweed used for miso soups and salads is called wakame, pronounced wah-KAH-meh. Wakame is sold in dried form. To make miso soup from scratch, you'll need to make dashi, which is a combination of kombu (large, dried seaweed/kelp) and katsuobushi (smoked, dried skipjack tuna fish. Tofu and Wakame Seawood Miso Soup is a Japanese all-star recipe.

Steps to make Fluffy Aburaage and Wakame Seaweed Miso Soup:

1. De-grease the aburaage by quickly pouring on a liberal amount of hot water. Once cooled, slice into 2 cm wide matchsticks.
2. In another pot, add the dashi stock base and dried wakame seaweed into boiling water.
3. When the wakame seaweed is rehydrated, add the aburaage.
4. Dissolve in the miso when the aburaage becomes fluffy. Bring the soup to a gentle simmer, and you're done!

To make miso soup from scratch, you'll need to make dashi, which is a combination of kombu (large, dried seaweed/kelp) and katsuobushi (smoked, dried skipjack tuna fish. Tofu and Wakame Seawood Miso Soup is a Japanese all-star recipe. The standard combination: miso soup with tofu and wakame seaweed garnished with chopped green onions. Miso and some well selected ingredients complete the uncomplicated taste of this classic miso soup. Miso soup is a traditional Japanese soup made primarily of miso paste, dashi (broth), and additional ingredients such as vegetables, seaweed, and tofu.

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