Well, everyone likes miso soup, and would probably would know how to make it, 'you only have to chuck in the miso paste! What is so hard?' Haha. To certain extent, I do agree with that, but let's try adding something extra to it, and still maintain (or enhance) the sweetness of the soup.
Ingredients: (serves 2-3)
50g Seaweed (pre-soaked in water until soft)
1/2 White Radish (about 150g) (coarsely chopped)
3pc Soft Tofu (about 250g) (cut into small cubes0
5 big bowls of Water
4 tbsp Miso paste
Salt and Pepper to taste
Dash of Miso Paste, fresh Parsley and some Bonito
Method:
1. In a pot, boil water together with radish, turn to low heat and simmer for about 15-20 minutes. Add miso paste and simmer for another 5 minutes.
2. Add seaweed, turn to high heat and bring to boil, turn to low heat again and simmer for 5-10 minutes. Turn to high heat again when adding the tofu cubes, allow to boil for another 5 minutes or until tofu are cooked. Add salt and pepper to taste.
3. Transfer soup into a bowl, sprinkle with some bonito flakes, add a dash of miso paste (about 1/2 tsp), garnish with some parley leafs. Done.
Note: Add water as required if the radish stalk reduces to much.
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