Easy Way to Prepare Super Quick Miso soup with Tofu and Wakame

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Miso soup with Tofu and Wakame. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Miso soup with Tofu and Wakame Recipe. Miso soup is made from some simple ingredients and you can make it in a short time. After cutting the tofu drained lightly, add them in the pot.

You can have Miso soup with Tofu and Wakame using 4 ingredients and 6 steps. Here is how you cook it.

Ingredients of Miso soup with Tofu and Wakame

1. Take 600 ml of water.
2. It’s 4 g of dashi powder.
3. It’s 2 g of dried wakame.
4. Take 1 pack of tofu.

Miso soup is a traditional Japanese soup made primarily of miso paste, dashi (broth), and additional ingredients such as vegetables, seaweed, and tofu.Traditionally, miso soup begins with a broth called "dashi," made by soaking seaweed such as kombu in water and cooking.Vegan Miso Soup (with tofu and wakame seaweed).Vegetarian Miso Soup (with easy seasonal vegetables).

Miso soup with Tofu and Wakame step by step

1. First, let's prepare wakame. Put wakame into water and soaked in water for 5 minutes then drained..
2. Cut tofu into cubes..
3. Boil the water with dashi powder..
4. Add tofu and wakame into the pan and heat it for 1 minute..
5. Remove from heat and add miso paste..
6. Reheat it for 1 minute. You can add Negi if you want..

Tofu and Wakame Seawood Miso Soup is a Japanese all-star recipe.The standard combination: miso soup with tofu and wakame seaweed garnished with chopped green onions.Miso and some well selected ingredients complete the uncomplicated taste of this classic miso soup.

I just made miso soup with wakame, tofu and green onion, and it came out great!It smelled kind of weird at first, but when the miso went in, it started smelling great!Easy miso soup recipe makes with tofu, scallions, and wakame.Sprinkle some wakame in cold water to let it rehydrate for five to ten minutes until it expands.Pass through a strainer and gently squeeze the wakame to remove the excess water.