I thought this sounded like a good way to use up some Asian condiments and chives that I have on hand. Recipe source:Bon Appetit February 1984
Ingredients: [‘water’, ‘fresh seaweed’, ‘oyster’, ‘cake tofu’, ‘miso’, ‘chives’, ‘dried red pepper flakes’]
Quantity of Ingredients: [“3 cups water”,”1 piece dried fresh seaweed (5-6 inch piece, nori or dashi-konbu)”,”1/2 lb shucked oyster, with liquid “,”2 cake tofu, cut into 1 inch pieces (about 1 pound)”,”3 1/2 tablespoons miso”,”4 long chives, snipped “,”1 pinch dried red pepper flakes”]
Number of Servings: 4
Steps: [‘In large saucepan heat 3 cups of water and seaweed and bring to a boil. As soon as water begins to boil discard seaweed.’, ‘When water comes to a boil add oysters and tofu.’, ‘Return to a boil, skimming foam from surface.’, ‘In a small cup or bowl mix miso with 1 teaspoon hot soup. Stir mixture into soup in saucepan.’, ‘Stir in chives and hot pepper flakes and return to a boil.’, ‘Remove from heat and ladle into bowls to serve.’]