My Miso Soup 🍜 Myfreakinkitchen

My Miso Soup 🥢

A few ingredients that my be challenging to find at your local markets. But can be easy for Amazon. I always learn something new when I go to an Asian market, but I’d you don’t have one in your neighborhood just order them. 😋🥢❤️

PREP TIME ⏲️

5 minutes

COOK TIME

5 minutes

TOTAL TIME

10 minutes

This recipe is light and perfectly flavored 🥣

Ingredients

So quick and easy! Serve with some Tempura veggies is a great meal. I’ll post a tempura veggie recipe later if you want…

4 cups water or vegetable broth

1 6-inch (15 cm) pieces Japanese kombu or dried kelp, rinsed

1 oz. (30 g) dried, shaved bonito flakes

1 oz. (30 g) dried seaweed, soaked in warm water and drained or spinach

4 oz. (115 g) silken tofu, cut into small pieces

2 1/2 - 3 tablespoons white or red miso paste (Red gives you a much richer flavor but if you prefer a lighter flavor using the white miso will be perfect.

1 tablespoon chopped scallion

Instructions

Just like my Cool-aid I prefer Red! 😂

If you are organized this can be done in ten minutes! 🥣❤️😋

1. Bring the water and kombu to boil in a stock pot on medium heat. Remove the kombu and add the bonito flakes, simmer on low heat for 5 minutes. Remove the foams and scums on the surface using a ladle.

2. Strain the dashi through a fine sieve. Do not squeeze or press the bonito flakes. Discard the bonito flakes. Bring the dashi to boil, then add the seaweed and tofu and cook for 3 minutes. Turn off the heat and add the miso paste into the soup. Stir the soup with a pair of chopsticks until the miso paste is completely dissolved. Top with the scallion and serve immediately.

Enjoy 😊 ❤️🥣!

Created By

james barber

Appreciate

Credits:

Jbizhollywood