Bluefin tuna Miso Soup - Balfegó
Elaboration - We shake the bottle of broth and heat it in a pot until it comes to a boil. - Meanwhile, we cut the negi and diced tofu into thin slices.
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Cooking tools:
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Pot
- Stove
- Saucepan
- Measuring spoon
- Serving bowl
- Ladle
Ingredients
- 1 bluefin tuna stock
- 1 negi (Japanese leek)
- Soft tofu
- 50g soba noodles/person
- 5g dehydrated wakame seaweed
- 45g ginger
- 1 tbsp. sesame oil
- ½ tbsp. kimchee sauce
- 1 tbsp. sunflower oil
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