bloomhealthDinner, decided.
Akadashi
Akadashi, from above
VegVeganAichi

Akadashi

Red miso soup with the depth of a long nap. Darker, bolder and a little smoky.

25 minTime
5 gProtein each
mildSpice
The red soup of Nagoya3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
73kcalsame
5 gproteinsame
2 gfibresame
25minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Water3¾ cups
Kombuan 8 cm piece
Dried shiitake mushrooms2
Button mushroombutton or enoki, sliced
Miso paste4 tbsp red miso (haccho or aka miso)
Silken tofusmall cubes
Spring onion (green onion, scallion)2 stalks, finely sliced

Method

4 steps
  1. 1Soak the kombu and shiitake in the water for 15 minutes. Heat slowly and lift out the kombu as tiny bubbles appear.
  2. 2Slice the softened shiitake and return them with the fresh mushrooms. Simmer 3 minutes.
  3. 3Turn the heat to low. Put the miso in a ladle or small sieve, dip it into the pot and stir until dissolved.
  4. 4Slide in the tofu and warm for 1 minute without boiling. Serve with spring onion.
Serve it like this

Serve in a lacquered or dark bowl, tofu cubes visible near the surface, spring onion floating on top. Drink straight from the bowl.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Akadashi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Melon pan180 min
With a main Saba shioyaki25 min
With a main Hambagu40 min
A little snack Onigiri40 min
To drink Matcha latte5 min
Sign up to send it to your cook