When it gets cold, I just gotta warm up with some Miso soup. My brother surprised me with this recipe during his visit, and I couldn't help but ask for the recipe; since then, I've made it a lot more often than I imagined. It's not just delicious, there's a sentimental touch that makes it even better!
Ingredients:
Wakame (dry seaweed)
250g Tofu cut in square
1 Dashi sochet
4 tbsp White Miso Paste
Rice noddles
1lt Water
Instructions:
First, Fill a bowl halfway with water and add a handful of wakame. Wait 10 minutes.
Place your cooking pot on the stove, pour the boiling water into the pot and mix in the miso paste. Tip: Place the paste in a sieve and dissolve it in the boiling water with a spoon.
Then add the Dashi sochet and mix again, followed with the Wakame and Tofu.
Mix in the rice noddles. (This is an optional addition that adds carbs to the soup), wait until they are cooked.
Serve immediately and enjoy.
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