Saturday, 20 October 2012

Miso Soup I(Japanese)


Original recipe makes 3 to 4 servings

  1. 2 1/4 cups water
  2. 2 ounces firm tofu, cut into 1/4 inch cubes
  3. 1 tablespoon light miso paste
  4. 2 teaspoons barley miso paste
  5. 1/2 cup fresh spinach, washed and chopped
  6. 1 green onion, thinly sliced


1. In a method soup pot, bring the water to a steam. Ladle out about 1/2 cup of the steaming water, and source. Add tofu. Reduce the warm to method, cover, and cook for 1 to 2 moments. Add oatmeal or bok Choy; cook about 1 to 2 moments, or until the veggies are soft. Remove broth from warm.

2. Blend white miso and barley miso into arranged hot water. Mix into broth. Ladle into containers, and take with scallion. Serve instantly.


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