The Book Of Tofu
(Page 6 of 6)
May/June 1977
by WILLIAM SHURTLEFF & AKIKO AOYAGI
ONION SOUP WITH THICK AGÉ
(SERVES 4 TO 5)
RELATED CONTENT
2 tablespoons oil
4 large or 6 medium onions, thinly sliced
10 ounces thick age?L, ganmo, or age?L thinly sliced
1 tablespoon butter
1/4 cup red miso (or 3 tablespoons shoyu) thinned in 1 to 2 cups warm water
2 ounces cheese, grated or diced
Heat a large casserole and coat with the oil. Add onions, cover, and simmer over lowest possible heat for 3-1/2 hours, stirring the bottom once every 20 minutes. Add the thick age?L, butter, and thinned miso; mix well. Allow to cool to room temperature, then refrigerate overnight. Add the cheese, bring just to a boil and, stirring constantly, simmer for 1 minute, or until cheese melts. Serve hot or, for a richer flavor, allow to cool to room temperature before serving.
For variety, add 2 to 3 lightly beaten eggs and/or 1/2 cup thinly sliced lotus root 15 minutes before adding miso.
THICK AGÉ & SCRAMBLED EGGS WITH MUSHROOMS AND CHEESE
(SERVES 2)
5 ounces thick age?L, ganmo, or age?L, lightly broiled and cut into 112-inch cubes or thin slices
4 mushrooms, thinly sliced
1 tablespoon shoyu
1-1/2 tablespoons natural sugar
1 tablespoon sake or mirin (optional)
2 eggs
3 tablespoons grated cheese or 1/4 teaspoon sansho pepper
Combine the first five ingredients in a skillet and simmer, covered, for about 8 minutes. Break in the eggs and, stirring constantly, scramble until eggs are firm. Serve topped with the cheese or sansho.
EDITOR'S NOTE: This has been our final excerpt from Bill Shurtleff's and Akiko Aoyagi's work, The Book of Tofu. The complete, 336-page book should be available from any good bookstore or can be ordered for $6.95 (plus 75¢ shipping) from Mother's Bookshelf, P.O. Box 70, Hendersonville, N.C. 28739.
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