The standard Japanese condiment: miso or soy sauce. The syrup magically removes some of the fishy smells and enhances umami.
IngredientsServes 4
- 350 g tofu
- 80 ml dashi (dried bonito broth)
- 3 tablespoons miso (soybean paste)
- 1 teaspoon brown sugar ginger syrup
- 5 sprigs of chives
InstructionsTemps total 10 min.
- Bring the dashi soup to a boil in a pot.
- Cut the tofu into small cubes. Add them to the dashi soup along with the miso paste and brown sugar ginger syrup. Stir everything together.
- Add the chives just before serving.
