Miso Soup with Long White Onion and Aburaage

By Japanese Cooking 101 · 20 min

Ingredients

Instructions

1. Put 4 cups of water in a pot with the dried anchovies and let soak for 30 minutes.
2. Cook for 5 minutes, then remove the fish to make the dashi broth.
3. Cut the aburaage into strips about 1/2 inch (1.25 cm) wide.
4. Cut the white part of the long onions into thick pieces and slice the green part very thinly, setting the green part aside.
5. Add the tofu strips and white onion pieces to the broth, cover, and cook for a couple of minutes.
6. Dissolve the miso paste in the broth, add the green onion, and serve immediately.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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