Hot Tofu with spinach soup
Tofu has been loved in Japan for 800 years. According to my grandma, they used to have store specializing in tofu, like bakeries in Europe. Tofu makers got up early morning to prepare, so it was very fresh for the day ahead. Nowadays there are not many of this old style tofu shops left. However, Even outside of Japan, we can get it easily.
- 1 1/2 cups Spinach, chopped
- 1/4cup Frozen edamame, chopped
- 1/2 pack (7oz) silken soft tofu, cut in half
- 2 cups Dashi stock (1/2tsp Dashi flake, in 2 cups warm water)
- 2 TBS corn starch, in 2TBS water
- 2 TBS Sugar
- 5 TBS Soy sauce
- 1 TBS Sake
- Salt and pepper, to taste
In boiling water, simmer Tofu for 2min
[To make soup]
In another sauce pan, place Dashi stock, sugar, soy sauce, and Sake and heat over medium heat. After boiling, add corn starch and stir until it thickens. Add edamame, spinach, and 3 pinch of salt. Turn off the burner.
Drain tofu in a slotted spoon, and Transfer to a serving bowl.
Cover the tofu with spinach soup.
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