We have the Wagamama Cookbook and being vegetarian 6 out of 7 days a week has meant getting more creative and exciting vege dishes in the kitchen….Last night I made a miso soup (the dashi stock from scratch, not instant) served with tofu (firm) steaks (tofu chunks spread on top with miso paste, then griddled until heated through with a crispy base).
This was served over noodles with some raw mushrooms.
The Miso Soup recipe used was:
1 Tbspn dried wakame (a textured seaweed) soaked in cold wate for 5 minutes
1 Litre dashi (made using vege stock (homemade), konbu (kelp seaweed) and bonito flakes (fermented and dried bonito fish flakes)
3 Tbspn miso paste (made from fermented soya beans and other ingredients)
3 spring onions, trimmed and finely sliced
Drain the soaked wakame and roughly chop. Bring the dashi to the boil and whisk in the miso paste
Divide the wakame and spring onions between 2 bowls and pour over the miso soup.
For smaller portions use only 500ml of dashi.
DELICIOUS! …and the little one liked it too – great source of protein.