Wakame Shiitake Soup
Back in June we received some omiyage from our friends visiting from Tokyo – Yum! We’ve already eaten all of the arare you see in the sakura package below. But it has taken me a while to think of something to make with that freeze dried tofu.
I’ve never cooked with it, or even tasted it before. But I thought I’d try it out in this wakame shiitake broth.
Basically, I poached 2 pieces of chicken tenderloin in about 3 cups of water. When it was cooked I took it out and cut it into bite sized pieces.
Next I put in a sheet of dashi konbu and several dried shiitake mushrooms and let that boil on a medium heat.
In the mean time I soaked and rinsed out a couple pieces of that freeze dried tofu in a separate bowl. I also boiled and drained one bunch of soba noodles.
By this time about 10 minutes had passed by. I took out the piece of konbu and shiitake mushroms. I tossed the konbu but sliced up the mushrooms to add back into the soup. I also added in the tofu, chicken, and soba noodles letting this cook together for about 5 more minutes. Also at this point I gave it a taste and added a splash of shoyu, some salt, and a bunch of dried wakame.
I have to say the taste of the freeze dried tofu was very interesting. Kind of…spongy, I guess. The broth was nice and light though. It went well with the soba noodles. I would make this soup again, but probably with regular tofu.
Do any of you have a recipe you like using this type of freeze dried tofu?
Subscribe to this blog
13 comments - July 28, 2008
After reconstituting it, I usually just boil the koyadofu in 3 cups dashi, 1 teaspoon salt, 1/2 tablespoon sugar, 2 tablespoons mirin and 2 tablespoons sake.
Thanks kat, I was hoping you’d have a recipe for this!
Sorry, i don’t have any recipe to share with you but I just wanted to let you know that you made me hungry by just reading your recipe! I think I’ll try it out myself, and like you, with regular tofu
oh, I forgot to mention, we eat this right out of the refrig, great for summer! heat them up during winter….eat over the bowl, you will drip…
Hi Mica,
I hope you enjoy this light soba soup!
Hi kat,
That sounds like a great idea to eat it cold out of the fridge. It’s so hot here right now!
Well it looks super cool that’s for sure. So authentic too and interesting but I’d never heard of freeze-dried tofu.
Freeze-dried tofu is a first for me. I wonder if it would taste good if you took the reconstituted stuff, chopped it up and added it to scrambled eggs with green onions? That’s what I often do when I’m back home and want to cut the cholesterol and stretch my supply of eggs.
Hi noble pig,
It was a first for me too. It’s a very interesting texture.
Hey rowena,
Thanks for the idea about stretching scrambled eggs. That’s great that you cut your cholesterol by doing that!
YuM! That looks delicious! Anything brothy is good for me…^_^
That looks like one tasty soup.
Hi jenny,
I’m also a brothy person – saimin, soba, udon….
Hi Kevin,
Thanks, it was nice and light. Perfect for summer!
Thanks for posting such a neat recipe! I grew up eating kyoadofu the way my grandma prepares it (just simmered with dashi, sugar, sake, and a little shoyu) and never thought to use it any other way! This sounds delicious and I think I’ll try it!
Hi Ashley,
Thanks for stopping by, I’ll have to try it that way you and kat have had it!
Would you like to leave a friendly comment?
Your comment will appear once it has been approved.
Thanks for visiting!