Monday, 26 November 2012

Miso Soup

  • 4 cups of water
  • Just over 3/4 of a cup of clean tofu
  • 1/4 of a cup of miso paste
  • 1/3 of a cup of minced spring onions
  • 1/3 of a cup of sliced mushrooms
  • 25 grams of kelp (seaweed)

  1. Wash the mushrooms and spring onion and finely chop them
  2. In a pot, place the water and add the mushrooms, cook on a high heat until the mushrooms are nearly cooked
  3. Add the miso paste, spring onions, kelp and tofu and let the soup cook for another 10 minutes

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