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RECIPE – Silken tofu with ginger broth

*Serves 8 as a starter or 4 with Larger portions


  • 8gms dashi stock powder
  •  2 cups water
  • 100gm yellow rock sugar
  •  6 dried shitake, soaked
  • 150mls rice vinegar
  • 180mls tamari soy
  • 30mls sesame oil
  • 1 knob Fresh ginger
  • 2 spring onions
  • 600gm silken tofu


Finely slice ginger, shitake and spring onions. (Keep some spring onions and ginger aside for garnish) combine liquids and bring to a gentle simmer until sugar is dissolved. Add sliced veg. Simmer for 5 mins.

Place warmed tofu squares on bowls then pour broth over to cover. Garnish with spring onions and ginger.


(Disclaimer; we do not recommend samurai swords as cooking utensils….)