Preparation materials: 40g of miso, 500ml of water, 96g of tofu, a handful of Japanese chaiyu and an onion.
1. Pour the prepared water into the pot and boil it.
2. After the water is boiled, turn to medium heat, add a handful of fish fillets, cover and cook for 2 minutes.
After 3.2 minutes, sift the Chai Fish stock with a sieve.
4. Pour the screened fillets back into the pot.
5. Cut the bought tofu into small pieces and put them on a plate for later use.
6. Pour the cut tofu into the stock, turn on a small fire, change the lid and cook for 1 min.
7. Put the red essence into the sieve and let it dissolve in the sieve with low fire.
8. After all dissolved, the dregs will stay in the sieve and be thrown away.
9. Cut the prepared onion into chopped green onion on the chopping block for later use.
10, turn off the fire, add chopped green onion, and the miso soup is ready.