It is easy to prepare and accepts with love any addition such as noodles or fresh leaves/oak mesica
If you've ever had miso soup in an Asian restaurant, you know how fun and delicious it is to eat.
If you didn't know, even the staff of the restaurant itself will admit to you that once you have all the ingredients, preparing it is child's play.
In the past you had to travel specifically to stores specializing in Asian products, but today they are really common in many places.
All the supplies here will last you a very long time, so you are set until the end of winter.
Miso Soup
Ingredients for the recipe
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5 cups of garlic
1 tablespoon dashi powder
6 dried shiitake mushrooms, soaked in half a cup of hot water for 20 minutes and
1 thinly sliced portobello mushrooms
3 tablespoons of wakame or hijiki, soaked in cold water (wakama - about 5 minutes. hijiki - about 20 minutes)
½ tbs dark or light miso, according to taste
100 grams tofu cut into cubes
1 green onion sliced into pieces about 2 cm long
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Preparation
How do you make miso soup?
1
Heat the water and dashi in a pot until it boils.
Thinly slice the shiitake mushrooms and add them to the pot with the soaking water and portobello.
2
Add the soaked seaweed and cook together for about a minute.
3
Place the miso in a bowl and dissolve in half a cup of the hot soup.
Add the melted miso to the soup while stirring and remove from the heat.
4
Place cubes of tofu and green onion in serving bowls and pour the soup over them.
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