The base of the traditional miso soup is a simple combination dashi and miso. Dashi is a basic Japanese broth, made with dried bonito flakes, kelp and anchovy. Dashi is widely utilized in Japanese cuisine. Miso is a fermented paste created from a mixture of soybeans, sea salt and rice koji. The paste is commonly used in Japanese soups, marinades, glazes and condiments. Other ingredients, such as tofu, vegetables and seaweed, can be added, too"
Welcome! Today, inspired by Japanese Cuisine, I bring to your kitchen; Miso Noodles Soup in my style.
Let's start!
Serving: 2
Preparation Time: 15 min
How to make
INGREDIENTS
✅ 3 Sachets of Tofu Miso soup
✅ ½ Chopped cucumber
✅ 1 cup Bok Choy
✅ 1 cup of Chopped broccoli
✅ 2 Medium-Boiled eggs
✅ 6 Seaweed's sheets
✅ 1 pack of noodles
✅ 3 green onion leaves
INSTRUCTIONS
Step 1
In a saucepan, bring 3 cups of water to a boil.
Step 2
In a separate pot, cook two eggs in water and boil them for 5 minutes.
Step 3
After the time has elapsed, remove the eggs and put them in cold water to avoid overcooking. Let it cool for 2 minutes and peel it. Put them aside
Step 4
Chop the onion's leaves and set them aside
Step 5
When all 3 cups of water are boiling, reduce heat to low. Add the contents of the 3 miso sachets mixture and stir. Immediately add the vegetables, noodles, and stir. Turn off the stove and remove the pot. Let it rests for 2 min max.
Step 6
Serve the soup in a bowl, add the halved eggs, add the chopped onion and finally top it up with the seaweed.
Enjoy it!
Check the video below.
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