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Tofu Miso Soup with Sticky Rice

What you need: 

3 packets of miso-cup soup mix (I like the seaweed flavor)
1 1/2 cups snow peas broke in half
I package extra firm, regular tofu
sesame oil
rice vinegar
soy sauce
4 green onions
6 shitake mushrooms
1 teaspoon of sugar
1 cup sushi or sticky rice
rice vinegar
2 teaspoons of sugar

What you do: 

Begin with sticky rice. Let soak in 1 and 1/2 cups of water for 30 minutes. Then bring to a boil and let simmer for 20 minutes. Let stand for 10 minutes. Mix in a 1/8 cup of rice vinegar and 2 teaspoons of sugar and let stand for a few minutes before serving.
While rice is soaking, marinate cubed tofu in a mixture of 4 tablespoons of soy sauce, 2 tablespoons of sesame oil (you can use hot sesame oil instead), 1 tablespoon of rice vinegar and 1 teaspoon of sugar. Also add sliced green onions to this marinade.
Once the rice is simmering begin sautéing tofu and green onions, adding more sesame oil if necessary. (Freezing the tofu 3 days prior in the marinade will make the texture a lot tougher)
Sauté for about ten minutes and then add mushrooms and snow peas for just another minute or so. Add this mixture to a pot with 6 cups of water and the miso soup mix. Stir and let simmer for about five minutes and then serve aside sticky rice.

Preparation Time: 
1.5 hours
Cooking Time: 
Servings: 
5
Recipe Category: 

SO HOW'D IT GO?

This is an incredible recipe! It's actually the first I've have felt compelled enough to comment on. I think I am going to use less sugar with the rice.

Steamed edamame with sea salt goes really well with this.

Woohoo.

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