| SKU | tofuwakamemisosoupingredients |
|---|---|
| 原产国 | 日本 |
| How to use? | Portion for 4 people IngredientsDashi Stock:
Miso Soup:
MethodStep 1: To make the dashi stock, soak the kombu in 1 litre of water for a minimum of 30mins. Then boil on a medium to low heat until some small bubbles form. Step 2: Take the kombu out of the water and add in 50ml of cold water and the bonito flakes. Turn up the heat and bring to a light simmer for 2mins. Turn off the heat and let the bonito flakes rest in the stock for 10mins until the flakes settle to the bottom. Drain and set the stock aside. Step 3: In a pot, add in the dashi stock. Bring it to a boil and turn off the heat. Then add in your miso paste and combine it with the stock. Add in your tofu, seaweed and scallion. Ready to serve. |
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