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?