Wakame Tofu Shiitake Soup
Recipe By: Norie Mori
1/4 packet (10-15g) Spiral Organic Wakame, soaked in 1C water for a few minutes, squeezed to dry and chopped (do not discard the soaked water)
5-6 Spiral Organic Shiitake Mushrooms, soaked in 1C warm water for 10-15 minutes, squeezed and sliced very thinly (do not discard the soaked water)
1L water (include soaked water from wakame and shiitake mushrooms, with residue removed)
1 sachet of Spiral Instant Dashi
1 Tbsp Spiral Organic Tamari or Genuine Tamari
1 Tbsp Spiral Mirin
salt and pepper to tatse
1 pack (about 300g) silken firm tofu, cut in cubes
1-2 spring onion, sliced very thinly
Ginger (thumb size), peeled and finely grated
2 Tbsp Spiral Organic Toasted Sesame Oil
toasted sesame seeds to sprinkle
1. In a pot, add water, soaked wakame water and soaked shiitake water. Heat and add the sachet of dashi, tamari, and mirin.
2. Add shiitake, cook until soft, then add tofu and wakame, heat through.
3. Salt and pepper to taste. Add squeezed ginger juice and spring onion and stir.
4. Transfer into soup bowls, drizzle sesame oil and sprinkle furikake (or toasted sesame seeds) and serve.