Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁), The Very Best Way to Track Your Food

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Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁)

Before you jump to Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Healthy eating is nowadays much more popular than it used to be and rightfully so. The overall economy is impacted by the number of men and women who suffer from diseases such as high blood pressure, which is directly linked to poor eating habits. Although we’re always being encouraged to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. A lot of people typically think that healthy diets demand a great deal of work and will significantly change the way they live and eat. Contrary to that information, individuals can change their eating habits for the better by carrying out a couple of modest changes.

In order to see results, it is definitely not a necessity to drastically alter your eating habits. It’s not a bad idea if you desire to make considerable changes, but the most vital thing is to bit by bit switch to making healthier eating selections. Soon enough, you will probably discover that you will eat more and more healthy food as your taste buds get used to the change. As with many other habits, change occurs over a period of time and when a new way of eating becomes part of who you are, you won’t feel the need to revert to your old diet.

Thus, it should be somewhat obvious that it’s easy to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to mushroom & tofu miso soup (きのこと豆腐味噌汁) recipe. To cook mushroom & tofu miso soup (きのこと豆腐味噌汁) you only need 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁):

  1. Use 450 ml of dashi stock.
  2. Take 1 pack of silken tofu.
  3. Prepare 1/2 pack of enoki mushroom.
  4. Prepare 1/2 pack of shimeji mushroom.
  5. Take of Dried wakame.
  6. You need of Miso paste (I use the mixture of red & white miso).
  7. Use of Chopped spring onion for topping (optional).

Instructions to make Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁):

  1. Cut tofu into small cubes. You might need to boil the tofu beforehand to remove the sour taste and odor..
  2. In a saucepan, boil dashi..
  3. Once it's boiled, put shimeji & enoki mushroom. Reduce the heat and simmer for a few minutes..
  4. Put tofu, simmer for a minute and turn off the heat..
  5. Dissolve miso paste using laddle. Be sure to dissolve miso completely. We don't want to have salty miso clumps in our soup, right? :(.
  6. Adjust the taste by adding more miso if you like your soup to be salty. Never boil the soup once miso is added, because it will make the soup taste bland..
  7. In a small serving bowl, put dried wakame and pour the soup over it. Wakame will expand quickly if it gets contact with hot water..
  8. Serve it with spring onion on top. Enjoy it with steamed rice or just miso soup alone is OK!.
  9. Tips : You can re-heat the miso soup if you need to, but don't bring it to boil 😇.

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