<MISO SOUP USING DASHI PACKET /だしパックを使った味噌汁>
▶vegan (if you use vegan dashi packet)
＜Yield> 3 serving
<Prep time> 6mins
<Cook time> 15 mins
<Ingredients>
½ cup (60g) carrot
½ cup onion(80g)
1cup chopped chinese cabbage
½ block (150g) tofu
1 tsp dried wakame seaweed
1 ½ tbsp miso paste
2 ½ cup (500ml) water
<Directions>
1; Chop onion, carrot into small dice. Slice chinese cabbage into bite size pieces.
2; Add water, vegetables from step 1 and dashi packet. Cook it on medium heat. Shake the dashi packet about 5 times to infuse more flavor . Once it’s boiling, lower the heat to low and simmer it for 5 mins without having it completely boiling. Discard the dashi packet.
3; Continue to cook until all the vegetables are cooked. Add cubed tofu and wakame seaweed. Dissolve the miso paste and turn off the heat. Serve it in a bowl along with chopped spring onion if you want.
<Miwa’s tips> ※Watch more on YouTube!
1;Try not to boil the soup after dissolving the miso paste.
2; Adjust the amount of miso paste to your liking.
<Storage time>
Keep them in an air-tight container in the fridge for 3 days.
This MISO SOUP is great to be served in this tableware.
<MIWA’s recommendations♡>
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2022/2/05 MIWA