Miso Soup with Soy Milk

Por Japanese Cooking 101 · 15 min

Ingredientes

Modo de preparo

1. Put the water and kombu in a pot and let sit for 10 minutes.
2. Trim the shimeji ends and separate the mushrooms. Cut the carrot into thin quarter-rounds, the fried tofu into 8 mm strips, and the green onion into 8 mm pieces. Set aside.
3. Heat the kombu water on low. Remove the kombu just before it boils.
4. Add the mushrooms, carrot and fried tofu. Turn to medium, cover and cook 2 to 3 minutes, until the carrot is tender.
5. Add the soy milk and dissolve the miso in the soup. Just before boiling, add the green onions and take off the heat. Serve at once.

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