Directions
To Prep
- Put the spring onion, tofu and wakame seaweed into the bottom of a soup bowl.
- Heat the dashi, then remove from heat and add the miso, whisking through. Do not reboil.
- Ladle the liquid into the bowls and serve immediately.
Discover the authentic in Asian cuisine food
Miso is a fermented soybean paste commonly used in Japanese cuisine, is a rich source of umami flavor and can be used in a variety of dishes, including soups, marinades, and dressings. Miso also comes in different varieties in terms of how long it has been fermented, from white, yellow to red which has been fermented the longest.
Miso is a fermented soybean paste commonly used in Japanese cuisine, is a rich source of umami flavor and can be used in a variety of dishes, including soups, marinades, and dressings. Miso also comes in different varieties in terms of how long it has been fermented, from white, yellow to red which has been fermented the longest.
You must be logged in to post a comment.