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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I thought this sounded like a good way to use up some Asian condiments and chives that I have on hand. Recipe source:Bon Appetit February 1984 Ingredients:
3 cups water |
1 piece dried fresh seaweed (5-6 inch piece, nori or dashi-konbu) |
1/2 lb shucked oyster, with liquid |
2 cake tofu, cut into 1 inch pieces (about 1 pound) |
3 1/2 tablespoons miso |
4 long chives, snipped |
1 pinch dried red pepper flakes |
Directions:
1. In large saucepan heat 3 cups of water and seaweed and bring to a boil. As soon as water begins to boil discard seaweed.
2. When water comes to a boil add oysters and tofu.
3. Return to a boil, skimming foam from surface.
4. In a small cup or bowl mix miso with 1 teaspoon hot soup. Stir mixture into soup in saucepan.
5. Stir in chives and hot pepper flakes and return to a boil.
6. Remove from heat and ladle into bowls to serve.
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