Miso soup
by Editorial Staff
We decided to arrange a little variety for ourselves. Today we have Japanese cuisine. Try the miso soup – the recipe is simple, the soup is delicious, I liked it.
Cook: 40 minutes
Servings: 3
Ingredients
- Water – 4.25 cups
- Dried shiitake mushrooms – 4 pcs.
- Miso pasta – 4 tablespoons spoons
- Japanese tofu curd – 250 g
- Green onions – to taste
How to make miso soup:
Directions
- Pour dried shiitake mushrooms with hot water and keep for 10 minutes. We put on fire, bring to a boil, and turn off.
- Let the mushrooms stand for another 20 minutes. Let it brew. We take out the mushrooms, and filter the liquid, and put it on the fire again. Pour a ladle of “broth” into a bowl of miso paste and stir well.
- Throw the tofu cut into small cubes into the boiling broth and cook for a minute.
- Pour in a little dissolved miso paste, stirring gently all the time, and turn off the heat. Once added, the miso soup shouldn’t boil!
- Pour into bowls and sprinkle with thinly chopped green onions.
- Served miso soup with fresh Borodino bread.
Enjoy your meal!
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