★★★★★ 4034 Reviews: THE BEST EVER #Recipes >> Veggie lover MISO SOUP

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★★★★★ 4034 Reviews: THE BEST EVER #Recipes >> Veggie lover MISO SOUP – ~07 #Cooking 7

★★★★★ 4034 Reviews: THE BEST EVER #Recipes >> Veggie lover MISO SOUP 

#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking

This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it

Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.

All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck 🙂

Fixings :

For Kombu Dashi 

  • 4 mugs water (about 1000 ml) 
  • ⅓ oz kombu (dried kelp) (10 g, 4″ x 4″ OR 10 cm x 10 cm) (You can include more for more grounded flavor) 

For Miso Soup 

  • 1 Tbsp dried wakame kelp (2 g) 
  • 2 green onions/scallions 
  • 7 oz smooth tofu (200 g, utilized half bundle) 
  • 5 Tbsp miso 


  1. Accumulate every one of the fixings. 

Make Kombu Dashi 

  1. Put the kombu in some water and let soak for 20 minutes, or as long as you can (most extreme medium-term). 
  2. Exchange the kombu and water to a pot. Expedite it to close breaking point medium warmth. In the event that you didn’t steep for quite a while at Stage 1, it’s great to gradually bring the kombu water to close bubbling on low warmth. When the air pockets begin to show up and it would seem that bubbling, evacuate the kombu and turn off the warmth. On the off chance that you leave the kombu in water, kombu dashi can turn out to be harsh. So it’s generally prescribed to take out. Presently this remaining kombu can be reused to make a stewed kombu (formula coming soon) or hand crafted furikake (rice seasonings).
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  5. CLICK ==> Complete recipe here –>  

Thank you for coming to my blog and enjoyed to try to make this food at home, good luck…


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