Miso Soup with Sesame and Tofu
From
Everyday Harumi
Cookbook
Page 133
Cuisine: Japanese
Course: Soups and Stews
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There are many excellent variations on this recipe; almost every Japanese housewife has her own secret tip for making this everyday dish. Kurihara recommends tearing the tofu into pieces by hand instead of using a knife; the resulting tofu is indeed more flavorful. Cooks should pay special attention when toasting the sesame seeds for the sesame paste as the seeds burn very easily.