Have you ever heard of “GANMODOKI” ?
GANMODOKI is deep-fried tofu mixed with thinly sliced vegetables. Tofu is mashed well, so GANMODOKI is very fluffy and nice. It is often used in Oden (fishcake and vegetable stew) and simmered dishes.
Although there are various theories, “Gan” means the kind of Chicken and “modoki” means imitation. It is said that people used to make GANMODOKI instead of meat in the past.
Actually you can add any ingredients that you like when you make GANMODOKI such as vegetables, beans, fish paste and so on. The size can be various too.
I got delicious-looking small ball of GANMODOKI today, so I will try to make GANMODOKI miso soup!
【Recipe (2 servings)】
1 oz miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
4 oz GANMODOKI (If it’s big, cut into bite-sized)
2 oz Chinese cabbage, Cut into bite-sized
1 oz carrot, Sliced
1 oz enoki mushrooms, Chopped
1.7 cups (400ml) water
*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules.
1. Heat water, Chinese cabbage, and carrot in a saucepan for 2-3 min.
2. Add GANMODOKI, enoki mushrooms, and dashi granules. Simmer again for 2-3 min and remove from heat.
3. Add miso paste and stir until miso is completely melted.
Ready to eat!
Actually GANMODOKI never come up to my mind as a ingredient for miso soup before. But I am totally satisfied with this new recipe! Fluffy GANMODOKI is amazing in the miso soup!
Today’s GANMODOKI includes tofu, soy milk, fish paste, edamame, burdock, carrot, Hijiki seaweed, vegetable oil, salt. A lot of ingredients right? It depends on GANMODOKI you buy so please check food label and buy your favorite one!
Enjoy your miso soup!