Okra and tofu miso soup
Okra and tofu miso soup. Put the ｓtock from dried seaweed in the pan and heat. Simple and authentic homemade miso soup recipe with dashi stock. Detailed recipe instructions and video on how to cook different types of miso soup.
Miso soup is best eaten the same day it was made. The aroma and flavor will decrease noticeably the next day. In this video, I show you how to make Miso Soup with Tofu. You can have Okra and tofu miso soup using 4 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Okra and tofu miso soup
- It's of Okra (cut into 1cm width) 6 pieces.
- It's of Tofu (cut into 2cm squares) 150g.
- It's 400 ml of Stock from dried seaweed (konbu).
- It's 1.5 of ～ tablespoons miso.
There are a few base ingredients that are used, but as far as modifications, the options are. Miso soup may be the most famous Japanese dish of all time. Next to sushi, it's what most people refer to whenever they say they crave Japanese food. The best miso soup I've ever had and the first I've attempted to make.
Okra and tofu miso soup step by step
- Put the ｓtock from dried seaweed in the pan and heat..
- When boiling, add okra and simmer for 1 minute on low heat..
- Turn off the heat and melt the miso in the bowl..
- Add tofu and heat until boiling on low heat..
I used Dashi granules and added some tofu with a little nori on top to serve. Be the first to rate & review! The Japanese often begin their day with a warm bowl of miso soup. But it's good anytime--especially if you're feeling sick. If you have the Japanese pantry staples miso, kombu (kelp), and katsuobushi (dried bonito flakes or tuna flakes).