Ingredients
- FOR BASIC DASHI BROTH
- 1 x 10 cm (30 g) square kombu seaweed
- 20 g Dried bonito flakes
- FOR THE FILLING
- 200 g Tofu
- 100 g Enoki mushrooms
- 100 g Shiitake mushrooms
- 1 cm Ginger root
- 2 small new onions
- 1 sheet Nori algae
- 2 Tbsp miso paste
- 1 pack of rice vermicelli
- Sesame seeds
Preparation Method
1. Prepare the dashi broth. In a saucepan, place the kombu in 1 liter of cold water and let stand for 1 hour.
2. Put the pan on heat and cook the kombu over medium heat. When the water simmers, remove the kombu sheet.
3. Pour the dried bonito shavings without boiling. Turn off the heat and let the bonito infuse for 15 min. Filter the dashi broth it is ready to use. Book.
4. Prepare the filling. Rinse the mushrooms and tofu. Cut the foot of the shiitake mushrooms and detach the enoki mushrooms from their boot, cutting their base but keeping their stem. Drain and cut the tofu into 2 cm cubes. Set aside.
5. Peel and grate the ginger very finely. Slice the new onions very finely. Reserve the white part and the green part separately. Cut the nori seaweed into fine filaments. Set aside.
6. Cook the vermicelli in a pot of water according to the package instructions. Drain them.
7. In the dashi broth, dilute the miso paste. Add the white part of the onions, ginger, mushrooms, and tofu. Let cook for a few moments.
8. In 4 bowls, pour the vermicelli, then the broth with the mushrooms and tofu. Add the nori seaweed filaments and the green part of the chopped onions. Sprinkle with sesame seeds. Serve hot.
