1 tsp. bonito soup stock (dashi)
2 tbsp. white miso paste
1 tsp. dried wakame
100 g soft tofu in cubes
500 ml of water
1/2 chopped green onion
1/2 cup shiitake mushrooms
1/2 tsp. tamari soy sauce
1.Soak the mushrooms in hot water for 10 minutes and chop finely.
2. Put the water and the dashi broth in a saucepan and bring it to a boil.
3. Add the mushrooms and the onion to the broth and simmer for 5 minutes. Then put the tofu and the dried wakame and simmer for another 2-3 minutes.
4. Lower the heat to the lowest level. In a bowl put the paste half and a little of the broth and mix until smooth. Then put it in the pot and cook for another 2 minutes.
5. Turn off the heat, add the soy and stir.
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