Recipe Ingredient
- 750g water
- 2¾ tbsp miso paste
- 2 tbsp dashi
- 3/4 tsp salt
- 1/4 tsp sugar
- 1 tsp sesame oil
- Garnishing
- 1 roll Japanese soft bean curd, cut into 10 slices
- 8 pieces Japanese roasted seaweed, cut into thin strips
- 2 tbsp chopped spring onions
Instructions
- Put water in a pot and bring to a boil. When it begins to boil add miso paste and dashi.
- Add the Japanese bean curd slices, reduce the heat and simmer the soup over medium heat for 1-2 minutes. Add salt, sugar and sesame oil.
- Ladle soup into individual bowls and garnish with spring onions and lots of seaweed strips. Serve the soup hot.
