Miso Soup
4 cups Daishi
½ cup Miso
Tofu
Spring Onion
Gently heat the Daishi.
Add the Miso. It is best to add the Miso to a ladle of warm Daishi and melt it thoroughly before adding it to the pan otherwise it can go lumpy.
Cut Tofu into 1” cubes and add to the soup till they float.
Add finely sliced green onion.
Serve.

Udon with Fried Tofu
4 cups Daishi
2 tbsp. Soy sauce
Level tbsp. Sugar
Level tbsp. Sake
Udon noodles
Finely sliced green onion
Small block Tofu
Oil for frying
Place a small block of firm Tofu between two cutting boards and leave for ½ hour, cut into 2” triangles about ½” thick. Fry in hot oil till brown. Drain and then refry for deeper colour. Place the fried triangles in a colander and run very hot water over them to remove any soaked oil. Pat dry.
Heat the Daishi, soy, sugar and sake until gently simmering.
Meanwhile boil ½ a large pan of water then, and only then, add noodles.
When the noodles are ‘al dente’ remove to a colander and drain. Now run very hot water over the noodles till the water runs clear.
Place noodles in a bowl place 2 triangle of fried tofu on top and pour the broth into the bowl and garnish with finely sliced green onion.

Tempura
For the batter
1 egg
1 cup ice water
1 cup all purpose flour

Beat the egg then add ice water and beat gently to semi-blend
Than place in very hot oil removing quickly so lightness of batter and ingredient is maintained
Make with any ingredients you wish for example prawn tempura, courgette tempura etc ….