Wasabi Tofu Soup

Wasabi Tofu Soup

Serves 6

Ingredients

For the broth:
6 cups water
1 Tbsp cooking oil
2 Tbsp ginger, minced
1 Tbsp garlic, minced
2 Tbsp cooking wine
2 tsp salt
4 Tbsp soy sauce
2 tsp Namida® Wasabi Paste made with Namida® 100% Pure Wasabi Powder

Soup Ingredients:
1/2 lb. (225 gms) deep fried tofu (can be prepared the night before)
1 block frozen tofu (see instructions below)
1/2 cup fresh mushrooms, sliced
1/2 cup snow peas
1/2 cup cabbage, cut in 1/4 inch (6 mm) squares
1 cup rice noodles

Garnish:
1 Tbsp sesame oil
2 spring onions (scallions), finely chopped

For Dipping Sauce
1/2 cup soy sauce
4 Tbsp cooking wine
1/2 Tbsp rice vinegar
3 cloves garlic, minced
2 sprigs coriander (cilantro), minced
1 Tbsp Namida® Wasabi Paste made with Namida® 100% Pure Wasabi Powder

Method for dipping sauce

1. Place all ingredients in food processor, mix well and strain.
2. Divide into six dipping bowls.

Method for Soup

1. To prepare the tofu, first freeze overnight, then thaw it out.
2. Squeeze out excess water.
3. Cut into 2 inch (50 mm) squares.
4. Heat oil in a small cooking pan.
5. Sauté ginger and garlic until the garlic is brown.
6. Place the ginger, garlic and remaining broth ingredients in a large pot.
7. Bring to a rolling boil.
8. Add the soup ingredients to the broth.
9. Bring back to a boil.
10. Reduce heat to medium low and cover.
11. Simmer for approximately twenty minutes.
12. Garnish with sesame oil and spring onions.
13. Serve hot into serving bowls with separate bowls of dipping sauce.