Japanese Miso Soup with Tofu and Seaweed
Join Dashi Lab in the kitchen to cook seaweed Miso soup that is both delicious and nutritious for the whole family!
Ingredients
- Dried seaweed 1-2 gr
- Green Onion a few stalks
- Tofu 100-200 gr
- Miso paste 3 tablespoon
- Dashi Lab’s Premium Shira Dashi : 80g
- Water 800ml
STEPS
Step 1
Pour 1 liter of water into a measuring cup, add 80g of Shira Dashi Broth, and bring to a boil. With ingredients extracted from dried kelp and extracts of many types of sea fish, Shira Dashi broth will help increase the taste of Umami and make a delicious Miso soup!
Step 2
Step 3
You shouldn’t put the miso paste directly into the broth, as it won’t dissolve completely and the miso soup won’t taste good anymore. At the same time, once you have added the miso paste, do not let the miso soup boil. Just keep the soup hot. If the soup boils, it will kill the yeast in the miso paste as well as lose the aroma and flavor of the miso.
Step 4
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