Miso Soup (by CY Phang)
Recipe (cheating way to do it fast ):
1. Use 1 sachet of prepacked bonito daishi (bonito flakes stock), I used a non-MSG version. You can get them at supermarket, Japanese food section. Boil 2 pints of water, then add in the bonito daishi powder. Boil for about 10 minutes, then add 2 tbsp of miso (I used an organic version of miso).
2. Cut up the silken tofu into small cubes.
3. Wash up a small packet of enoki mushroom and add to the boiling soup. Sprinkle some dehydrated wakame (a type of seaweed, I bought the “instant” one at the supermarket) and boil with the enoki mushroom for about 3 minutes.
4. Dish the soup into a bowl and put in the diced silken tofu and sprinkle with some thinly sliced spring onion before serving hot.
5. ENJOY
Recipe (cheating way to do it fast ):
1. Use 1 sachet of prepacked bonito daishi (bonito flakes stock), I used a non-MSG version. You can get them at supermarket, Japanese food section. Boil 2 pints of water, then add in the bonito daishi powder. Boil for about 10 minutes, then add 2 tbsp of miso (I used an organic version of miso).
2. Cut up the silken tofu into small cubes.
3. Wash up a small packet of enoki mushroom and add to the boiling soup. Sprinkle some dehydrated wakame (a type of seaweed, I bought the “instant” one at the supermarket) and boil with the enoki mushroom for about 3 minutes.
4. Dish the soup into a bowl and put in the diced silken tofu and sprinkle with some thinly sliced spring onion before serving hot.
5. ENJOY
