Miso soup – Food & Home Magazine

Name: Miso soup – Food & Home Magazine
Total time: 30 min
Ingredients: Dashi; This stock is the base of most Japanese soups and can be used instead of water; in dishes that require a delicately flavoured stock.; 3 pieces of dried kelp or dried seaweed (see Cook’s Tips); 750ml water; 125ml (½ cup) dried bonito flakes (see Cook’s Tips); Miso soup; 30ml (2 tbsp) miso paste; 50ml tofu, drained and cut into small cubes; 4 dried shiitake mushrooms, soaked and sliced; 20ml (4 tsp) wakame seaweed; 1 spring onion, thinly sliced

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Experience the rich flavors of traditional Japanese miso soup, made with dashi stock and authentic ingredients from Chinese supermarkets—delicious, nutritious, and surprisingly easy to make!

View full recipe on www.foodandhome.co.za

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.

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