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Tofu and Myoga Ginger Soup

Posted on August 25, 2009 at 4:42 PM

Suimono with Tofu and Myoga 

Whenever I see Myoga at the Japanese Market, I buy a few.   Just one Myoga flower bud can be so refreshing in a soup or with noodles and chopped in a salad.  Myoga is not cheap, about $1-1.50 a bud. I wish there would be a higher demand for this beautiful bud so the farmers here will start growing it.  Myoga  tastes spicy like ginge or scallion but it is more delicate and feminine.  My Grandmother had wild Myoga growing in her garden where the bamboo grew.  We would go into the forested area to hunt for them, which she believed had good medicinal properties.  In fact, Myoga ginger is a popular  yakumi (medicinal condiment), that is commonly used to spice and season Japanese dishes and aid in digestion.

The combination of tofu and myoga in a simple dashi broth is a perfect summer soup.  You can garnish with yuzu or lime rind if you wish.





Makes  4 servings

2 1/2 cups Dashi broth (See Basics for Dashi broth recipe) or Dried Maitake Mushrooms Dashi (here is the link for the Vegan recipe)

2/3 tsp of salt

1 Tbs Light color soysauce (Usukuchi-Shoyu)

2 Myoga, sliced thinly

2 Tbls  scallion, sliced thinly (optional)

1/2 Tbls Yuzu or Lime rind, very thinly sliced

1/2 Soft silken Tofu

Make the Dashi. You can make Dashi in advance.  See Basic recipe for instructions.

Season the dashi.  Heat the soup but do not boil it.  Turn to a low simmer. 

Slice the tofu in long rectangles or small cubes.  Add the tofu and turn the heat t the lowest.

Let the tofu warm up for a couple of minutes.  Remove from heat.

Pour the soup in individual soup bowls.  Arrange the sliced Myoga, the scallions and

garnish with Yuzu.  Serve immediately.

Note: Reheating Dashi does not improve in flavor.  Make fresh dashi and use it right away for best flavor.


Categories: Soups, Egg and Tofu, Vegetarian

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