Ingredients

• 3 cups water
• 2 tablespoons dashinomoto
• ½ cup miso
• ½ cup cubed tofu
• 2 scallions chopped for garnish

Method

1. In a saucepan, bring water to a boil and stir in dashinomoto and miso.
2. Add tofu and bring mixture to a boil again.
3. Remove from heat, pour into 4 small bowls and garnish with chopped scallions.

Ingredients

• 1 package Japanese udon noodles
• 1tsp vegetable oil
• 1medium red bell pepper, cut into thin strips
• 1medium carrot, diagonally sliced
• 2 green onions, thinly sliced
• 2 cans beef broth
• 1 cup water
• 1 tsp soy sauce
• ½ tsp grated fresh ginger
• ½ tsp black pepper
• 2 cups thinly sliced fresh shiitake mushrooms, stems removed
• 4 ounces daikon (Japanese radish), peeled and cut into thin strips
• 4 ounces tofu, drained and cut into 1/2-inch cubes

Method

1. Cook noodles according to package directions, omitting salt.
2. Drain. Rinse and set aside.
3. Heat oil in large saucepan until hot.
4. Add red bell pepper, carrot and green onions; cook for about 3 minutes or until slightly softened.
5. Stir in beef broth, water, soy sauce, ginger and black pepper; bring to a boil.
6. Add mushrooms, daikon and tofu, reduce heat and simmer for 5 minutes.
7. Place noodles in soup mixture and ladle soup over noodles.

Ingredients

• 8 cups dashi
• 8-10 tablespoons miso
• ½ head cabbage, cleaned and chopped
• 3 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1-2 lb salmon, in large bite-size pieces
• 1 lb tofu, drained and cubed

Method

1. Bring the dashi to a boil in a large stock pan and add the carrots and potatoes.
2. Reduce heat to simmer and cook 10 minutes or until carrots and potatoes are about cooked through.
3. Add cabbage to pan. Cook for 1-2 minutes or until cabbage is just crisp.
4. Put miso into a sieve.
5. Dip the sieve into the stock and melt the miso into the soup.
6. Add tofu cubes gently.
7. Add salmon pieces to top of pan and push carefully into the soup. Simmer until the salmon is cooked through.
8. When salmon is cooked, portion out the salmon pieces, veggies, and tofu to individual serving bowls.
9. Pour the miso soup in each bowl.

Ingredients

• 1 block cotton tofu
• ¼ lb carrots
• 4 shiitake mushrooms
• 1 bunch of spinach
• 3 tbsp sugar
• 1 tbsp roasted sesame
• 2 tbsp soy sauce

Method

1. Boil the block of tofu and cool.
2. Wrap the tofu with paper towels and place a cutting board on top of it to drain the moisture. Leave it for 30 minutes.
3. Cut the carrot and shiitake mushrooms into thin strips.
4. Boil the carrot and shiitake mushroom strips for a few minutes and drain.
5. Boil spinach and drain.
6. Cut the boiled spinach into bite size pieces.
7. Grind roasted sesame seeds and mix with soy sauce and sugar.
8. Add drained tofu and stir well to make tofu dressing.
9. Mix vegetables and mushrooms with the tofu dressing.

Ingredients

• 1 to 1½ lb. rib-eye of beef
• 1 12-oz. block of tofu, cut into 1-inch cubes
• 1 tbsp. oil
• 6 scallions cut into 2-inch pieces
• 1 small can shirataki
• 1 8-oz. can sliced bamboo shoots, rinsed under cold, running water
• 1 cup sliced fresh mushrooms
• 1 cup soy sauce
• 1½ cups water
• 3 tbsp. sugar

Method

1. Slice beef very thinly.
2. Heat oil in frying pan and sauté the beef.
3. Add scallions, shirataki, bamboo shoots, mushrooms, and tofu.
4. Combine remaining ingredients to make a sauce.
5. Pour sauce over meat and vegetables until they are half covered. Adjust heat so that sauce simmers.
6. After about 10 minutes, test a piece of meat to see if it is done.
7. Remove from pan and serve with hot rice.

another great recipe from japanesestylecooking.com.