Five shrimps, half a tender tofu, miso, 1 a handful of dried Undaria pinnatifida, 1 a handful of Flammulina velutipes, and half a spoonful of scallops.

working methods

1. Prepare all the raw materials and adjust the ingredients according to the raw materials on hand.

2. I use a flavoring bag, which is a brand breakthrough.

3. Soak dried Undaria pinnatifida in water for later use.

4. Cut the tender tofu into pieces or blocks.

5. Fresh scallop extract

6. Boil a proper amount of water in the pot and add half a spoonful of scallops to refresh.

7. After the pot is boiled, put in the soaked and washed Undaria pinnatifida.

8. Turn the shrimps around, skin and meat, and put them in the pot.

9. Add tender tofu and cook together.

10. Put a colander in the soup. Put the miso into a colander and melt it with chopsticks.

1 1. Finally, add Flammulina velutipes, because Flammulina velutipes are very ripe, just scald them a little.

12. Miso soup can be eaten in a special small wooden bowl.