Miso soup-in South Korea, it is called miso, but in Japan.
Miso soup is rich and delicious. Drinking a bowl makes you feel warm and comfortable.
Miso is fermented from soybeans and is said to contain a natural antioxidant that prevents aging.
It contains an enzyme that can expel radiation from the body, so it will be good for people who use computers for a long time to eat it regularly.
Japanese tofu miso soup
By MckaylaRunte
Recipe Recommendations
- tofu a
- Tricholoma of 5
- radish half a
- miso two bags
- salt appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- green onion appropriate amount
- salty and sweet
- cook
- ten minutes
- ordinary
Steps for Japanese tofu miso soup
1
Soak sea cabbage in warm water for later use.
2
Cut tofu into slices and blanch with boiling water.
3
Wash the mushrooms and slice them, peel the radish and slice them, take out Miso and place them in a small bowl.
4
Blanch the mushrooms and radish slices in boiling water and set aside.
5
Add a little warm water and stir well.
6
Add water to the casserole, add tofu, mushrooms and radish and cook for 7 minutes.
7
Tofu boils small holes.
8
Add the stirred miso juice.
9
Add sea cabbage and cook for 3 minutes.
10
Add salt, pepper and sesame oil to taste.
11
Finally add chopped green onion and turn off the heat.