Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, okra and tofu miso soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Put the ｓtock from dried seaweed in the pan and heat. Miso soup is best eaten the same day it was made. The aroma and flavor will decrease noticeably the next day.
Okra and tofu miso soup is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Okra and tofu miso soup is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have okra and tofu miso soup using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Okra and tofu miso soup:
- Get Okra (cut into 1cm width) 6 pieces
- Get Tofu (cut into 2cm squares) 150g
- Prepare 400 ml Stock from dried seaweed (konbu)
- Take 1.5 ～ tablespoons miso
There is also a tofu and stir-fried vegetables and okra! ! This is a lunch of Japan! ! ! Easy miso soup recipe makes with tofu, scallions, and wakame. Most of them will prepare the basic miso soup with wakame, silken tofu, and scallion.
Instructions to make Okra and tofu miso soup:
- 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.
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) on. This easy recipe for miso soup with tofu is a simple take on a Japanese staple and comes together quickly. Miso soup is the most popular soup in Japan.
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