.
Ingredients
20g/¾oz instant Japanese stock or 3 tsp good quality
vegetable bouillon powder
800ml/1½ pints boiling water
4 spring onions or asparagus spears
2 tbsp red or white miso paste
1 tbsp mirin (sweet rice wine)
1 tbsp soy sauce
200g/7oz silken tofu, cubed
Cooking
method
Ø
Put the bouillon powder
with the boiling water in a saucepan, and stir well.
Ø
Finely slice the asparagus on the
diagonal and add to the pan. Simmer for three minutes.
Ø
Place the miso paste in a small bowl
and add a ladleful of the hot broth, whisking with a small whisk to get rid of
any lumps. When smooth, slowly pour the mixture back into the saucepan, whisking
constantly
Ø
Add the mirin, soy sauce and silken
bean curd. Heat through gently, without boiling.
Ø
Serve in small lacquered soup bowls.
