Tofu Skin is called ‘Yuba’, ゆば OR 湯葉, in Japanese. I never liked it and I never ever cooked it in my life until today. As I have received requests for Tofu Skin recipes, I purchased Chinese Dried Tofu Skin and cooked it for the first time. The Chinese Tofu Skin is different from Japanese one, and I like its firmer texture. It might be produced in a different method. It is almost tasteless, the texture is similar to thin omelette. It can be used for any dishes. The first thing I cooked was Miso Soup. The texture of Tofu Skin is unique. I think it can go well with any flavours. Why don’t you try to add it to your favourite soup?
20g Dried Tofu Skin Sticks (Bean Curd Sticks) *I used 4 sticks
4 cups Dashi Stock *OR 4 cups Water and 2 teaspoon Dashi Powder
1 to 2 Potatoes *peeled and cut into small bite-size pieces
2 to 3 Shiitake Mushrooms *sliced
1 tablespoon Dried Cut Wakame
*Note: You can use any vegetables you have in hand, such as Carrot, Onion, etc.
3 to 4 tablespoons Miso
1 Spring Onion *finely chopped
- Soak Dried Tofu Skin Sticks (Beancurd Sticks) in plenty of warm water for 15 to 30 minutes OR until softened. Drain and remove excess water, then cut into bite-size pieces.
- Heat Dashi Stock (OR Water and Dashi Powder) and Potato in a large saucepan or a pot over medium heat and cook for a few minutes. Add Tofu Skin and Shiitake, and cook until Potato is soft.
- Add Wakame and season with Miso. *Note: The important point to remember is that you should remove the soup from the heat when it just about to start boiling after adding Miso. If you boil it for too long, the wonderful aroma of Miso will be lost. That’s what I was taught.
- Sprinkle with finely chopped Spring Onions and enjoy.