We recently had a Stir-Fry Beef Sukiyaki (recipe is here, in case you miss it!) and we pondered over how Japanese-ier our meal would be if there’s a Miso Soup on the side. So the next day, we made some! It isn’t particularly a cold day. It’s actually rather warm and humid but we can only care less since we’re having a belated full Japanese experience. I don’t know about you but this is actually my first time to try this at home so I’m kind of excited!
This recipe involves simple ingredients and an even simpler cooking instruction, which is mainly to boil everything. In less than ten minutes, this winter-staple is already good to go. This soup is so easy to make it kind of feels like an instant.
Gochisōsama deshita, then! Let us know what you think! 🙂
- 4 cups Water
- 2 tbsp Miso
- 1 sheet Nori, cut into rectangular sheets
- 1 2×2 Tofu, cut into squares
- Spring Onions, chopped
- Boil the water with Nori in a pan over medium heat.
- Put the miso and tofu, stirring occasionally for around 5 minutes.
- Add spring onions and season with salt. Serve warm and enjoy!