Instant Miso Soup

Serves: 2  

Calories: 330/serving
IngredientsQtyPrep
Water6 cups + 1/2 cup
Rice vermicelli100g
Mushrooms4-5 ozshitake
Green onion1 bunchchopped
Miso4 tbsp
Wakame2 tspdried seaweed
Ginger2 inch pieceminced
Tofu100gsoft, cubed
Bean sproutsto garnish
Sesame seedsto garnishoptional
Sesame oilfew drops

Method:
  1. Fry mushrooms, white part of chopped onion and ginger for a few minutes with salt and pepper
  2. Add water, bring to boil and add rice vermicelli
  3. Once vermicelli is cooked, turn off heat and add miso (diluted in 1/2 cup warm water), wakame and tofu
  4. Let stand for 1-2 minutes, garnish with sesame seeds, chopped green onion and bean sprouts
  5. Serve immediately

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