Comments on: Wakame Shiitake Soup

By: Lori

Lori — Thu, 07 Aug 2008 07:04:15 +0000

Hi Ashley,
Thanks for stopping by, I’ll have to try it that way you and kat have had it!

By: Ashley

Ashley — Mon, 04 Aug 2008 16:40:26 +0000

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!

By: Lori

Lori — Thu, 31 Jul 2008 10:21:32 +0000

Hi jenny,
I’m also a brothy person – saimin, soba, udon….

Hi Kevin,
Thanks, it was nice and light. Perfect for summer!

By: Kevin

Kevin — Thu, 31 Jul 2008 00:59:51 +0000

That looks like one tasty soup.

By: jenny

jenny — Wed, 30 Jul 2008 20:31:24 +0000

YuM! That looks delicious! Anything brothy is good for me…^_^

By: Lori

Lori — Wed, 30 Jul 2008 01:49:49 +0000

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!

By: rowena

rowena — Tue, 29 Jul 2008 19:54:12 +0000

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.

By: noble pig

noble pig — Tue, 29 Jul 2008 14:15:05 +0000

Well it looks super cool that’s for sure. So authentic too and interesting but I’d never heard of freeze-dried tofu.

By: Lori

Lori — Tue, 29 Jul 2008 13:29:21 +0000

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!

By: kat

kat — Tue, 29 Jul 2008 13:21:17 +0000

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…

By: Mica

Mica — Tue, 29 Jul 2008 11:16:45 +0000

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

By: Lori

Lori — Tue, 29 Jul 2008 10:05:51 +0000

Thanks kat, I was hoping you’d have a recipe for this!

By: kat

kat — Tue, 29 Jul 2008 10:04:11 +0000

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.