“I thought this sounded like a good way to use up some Asian condiments and chives that I have on hand. Recipe source:Bon Appetit February 1984”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 3 cups water
  • 1 piece dried fresh seaweed (5-6 inch piece, nori or dashi-konbu)
  • 12 lb shucked oyster, with liquid
  • 2 cake tofu, cut into 1 inch pieces (about 1 pound)
  • 3 12 tablespoons miso
  • 4 long chives, snipped
  • 1 pinch dried red pepper flakes

Directions

  1. In large saucepan heat 3 cups of water and seaweed and bring to a boil. As soon as water begins to boil discard seaweed.
  2. When water comes to a boil add oysters and tofu.
  3. Return to a boil, skimming foam from surface.
  4. In a small cup or bowl mix miso with 1 teaspoon hot soup. Stir mixture into soup in saucepan.
  5. Stir in chives and hot pepper flakes and return to a boil.
  6. Remove from heat and ladle into bowls to serve.

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