KitchenNippon

【Ingredients】 (5 servings)
・Silken tofu (絹豆腐 / Kinudōfu) 1/2 block
・Ginger (しょうが / Shōga) 10g
・Myōga (みょうが / Myōga) 1
・Leeks (万能ねぎ / Bannō-negi) 2
・Water (水 / Mizu) 1L

・Broth bags (だしパック / Dashi pakku) 2
・Light soy sauce (薄口醤油 / Usukuchi shōyu) 2tsp
・Salt (塩/ Shio) 1tsp

【How to make】
① Cut the tōfu into 5 equal pieces. Grate the ginger and thinly slice the myōga. Finely chop the leeks.
② Add the water and broth bags to a pot and place it over high heat. Once the water boils, reduce to low heat, wait 3 minutes, and then remove the broth bags.
③ Add the light soy sauce and salt to the broth. Add the tōfu to the broth to warm it up.
④ Transfer the tōfu to serving bowls. Add the broth to the bowls and then top with the ginger, myōga, and leeks.

Recipe Developed by: Machiko Tateno