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Miso soup
A simple Japanese-style soup of wakame seaweed simmered ten minutes with silken tofu cubes, then dissolved with white miso off the boil for a savory, ocean-sweet everyday bowl.
Instructions
- 1
1 box of soft tofu.
- 2
Cut into small cubes.
- 3
Soak the kelp sprouts in water until hydrated and clean them, then cut into small pieces. (I used scissors to cut them.)
- 4
Put the kelp into a small pot, add 4 bowls of water and bring to a boil, then reduce to low heat and cook for 10 minutes.
- 5
Add the tofu and bring to a boil over high heat.
- 6
Add miso. (Use a small strainer spoon to spread the miso evenly, it's very convenient.)
- 7
A simple and delicious soup.
- 8
Used white miso.
- 9
Simple, quick, and nutritious.
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Ingredients
Main Ingredients
- Silken tofu1 box
- Kelp sproutsto taste
- Miso1 tbsp