EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
Today we see how to prepare a dish of the Japanese cuisine that I adore: the miso soup.
Don’t be afraid of the names of the ingredients; you can now find them in almost every supermarket in the ethnic food section.
A healthy recipe suitable for the coming cold winter days.
Ingredients for 4 people: 600 ml dashi – 4 tablespoons miso – 100 g tofu – 4 g wakame seaweed – some pieces of katsobushi (dried fermented fish)
Start by preparing the dashi: soak the kombu seaweed in pieces in a saucepan with water.
After 30 minutes move on the fire and cook for about 15 minutes, without reaching boiling.
Then lift the seaweed.
Add the katsuobushi in the same water, bring to a boil and turn off the flame.
Leave immerged for 10 minutes.
Now cut the tofu into small pieces and arrange it in the bowls where you will serve the soup.
Add the wakame algae to each one.
When the broth reaches boiling, pour it into the bowls.
Serve the miso soup very hot.
Enjoy your meal!