There are many variations of miso soup recipe. This one is an improvised recipe that makes as sumptious as any other miso soup. When I make this miso soup, I am reminded of the afternoon spent at Hitori and Machiko's kitchen preparing lunch.
This recipe serves 2 (2 small bowls each). Hope you enjoy it as much as I do.
Ingredients:
- 0.6 litre water
- 1/3 cup dried anchovies 鳀鱼干
- 1/2 tbsp soya beans 豆酱 (ground into paste)
- 300g or less of soft tofu 豆腐 (sliced into cubes)
- spring onions (finely chopped)
Method:
- Bring the water to the boil and add dried anchovies.
- Boil for approximately 5-10 mins then bring it down to a simmer and start sifting away the anchovies leaving a clear clean soup.
- Add cubed tofu into the broth, then bring to boil once again.
- Finally add the soya bean paste and stir well before turning off the heat off.
- Serve hot with chopped spring onions as garnish.
And as usual, I like to throw in a few related links so you can do some research and comparison before you try making your own Miso soup.
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