Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

Trip adviser facebook Google map instagran youtube

Virtual Class Schedule

In-person Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Apr 22(Mon) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 1(Wed) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 13(Mon) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 22(Wed) 10:00-12:30

    Home Meal Set

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 30(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 3(Mon) 10:00-12:30

    Ramen & Gyoza

See all

Miso Soup (Wakame, Tofu and Fu)

Categorised in: | Link of this article

Miso soup is an essential part of Japanese cuisine. It is usually made by simmering various ingredients in a base of dashi (Japanese soup stock) and miso (soybean paste). This time, I will make miso soup using my family’s favorite ingredients : wakame seaweed, tofu, and Fu (wheat gluten).

Ingredients (2 servings):

300ml Dashi  (10.2 oz)
1/2 block Tofu
1/2 Tbsp Wakame *dried
1 Tbsp Miso
6 piece Fu *dried wheat gluten

Directions:

1. Cut tofu into bite-size pieces.
2. Put soup stock in a pot over medium heat.
3. Add dried wakame seaweed and fu.
4. When fu expands, add miso and immediately turn off heat.
5. Add tofu and stir gently.
6. Reheat over medium-low heat before serving.


YUCa’s Tips:

1. Cook all ingredients except tofu before adding miso.
2. Before adding tofu, put miso paste and dissolve.
3. After adding miso, do not bring to a boil.

 

Display mode

Virtual Class Schedule

    See all

    In-person Class Schedule

    See all

    Recipe App

    Photo

    Download

    Instagram

    See more photos