- Firstly, drain tofu and slice into 1cm cubes.
- Fill a small pot with water and bring it to boil. Blanch enoki mushrooms and sugar snap peas.
- Prepare two clean jars. Then, divide all the ingredients into two, and add them into the jars.
- Seal and refrigerate up to 3-5 days. When you’re ready to enjoy some miso soup, add boiling water to fill half the jar (adjust according to your liking), and stir to mix well.