Miso soup (practice)
[Raw material/seasoning]
Tofu? Block kelp bud (dry) 5 g onion 1 branch juice 300cc miso 1 you 1/2 tablespoons miso 1 spoon.
[Production process]
1. Cut the onion into fine powder, wrap it in cloth, and then rinse it with water to remove the choking smell.
2. Dice the tofu and soak it in water for later use.
3. Soak kelp buds in water to make them swell, and then drain the water for later use.
4. Boil the juice in a pot, put the miso in a strainer, immerse the strainer in the soup, stir with chopsticks to dissolve the miso, then add the miso and mix well.
5. Put the diced tofu, kelp buds and chopped green onion in the soup bowl, and then pour the hot soup of the method 4.
The characteristic of miso soup is that it can't be boiled again, because miso loses its aroma when it is reheated, so it is best to eat it immediately after cooking.