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Miso Soup with Tofu and Wakame Seaweed

INGREDIENTS japanese_chef_big

  • 8 Tbsp (200 grams) Shiro or Aka Taste of Asia miso
  • 2 heaped tsp (40 grams) dashi (Japanese fish stock)
  • 300 grams fresh Unicurd tofu cut in cubes
  • 50 grams Taste of Asia dried wakame seaweed

COOKING_METHOD

1. Heat 8 cups of water. Add the dashi to the water and bring to a simmer.

2. Turn off the heat and add 8 Tbsp miso while stirring, and then add the tofu.

3. Transfer to a bowl and garnish with wakame seaweed.


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