Yudofu
By: Sheri Wetherell
Published: Wednesday, March 2, 2011 - 3:01pm

Ingredients




2 blocks cotton tofu, cut into small blocks
6 inches konbu (kelp)
For dipping sauce:
2 cups dashi soup
 cup soy sauce
1 tablespoon mirin
For toppings:
katsuobushi (dried bonito flakes)
chopped scallions or green onion
grated ginger

Preparation

1 Clean kombu with a clean paper towel. Place the kombu in a donabe (earthenware pot) and fill the pot three-fourths full with water. 2 Place the donabe over low heat. 3 Add tofu in the pot and simmer until cooked through. 4 For the dipping sauce, combine dashi soup stock, soy sauce, and mirin in a sauce pan and heat. Pour the dipping sauce into individual serving bowls. 5 Add toppings in the bowls and dip hot tofu in the sauce.

About


Yudofu is a simple Japanese tofu soup often eaten in the winter. Vegetables and mushrooms may also be added.