Soups Recipes - Miso Soup with Tofu and Bamboo Shoot

Ingredients

• 180 g (6 oz) soft tofu,  cubed

• 100 g (1 cup) fresh or canned bamboo shoots, thinly shredded

• 1 liter (4 cupS) Basic Dashi Stock

• 3 tablespoons miso

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Method:

1. Place Basic Dashi Stock and bamboo in a saucepan and bring to a boil over medium heat. Cook for 1 minute and add the tofu. 

2. Place miso in large ladle and dissolve it with some of the hot soup, stirring it with a wooden spoon. Stir the miso into the saucepan, and add the soy sauce.   

3. Bring the soup to a boil and ladle it into four bowls. Do not overcook. Serve immediately.