Miso is made from steamed soybean with ripened rice and wheat which is subsequently
mixed with water and salt. There are several types of miso including rice miso,
wheat miso, and soybean miso. Miso soup is usually served as a first course prior to
a full meal or as a healthy quick snack.
MISO SOUP recipe
You will need to feed 4 people:
Fueru wakame seaweed 10g (code 5257)
1 block of morinaga Llng life Tofu-soft (code 5175 or 5176)
Maruchan dashinomoto 5g (code 5301)
MISO 80-90g (codes from 5150 to 5154)
Miso Soup Method
Soak the fueru wakame seaweed in water for 5 min. Strain with a suitable net.
Beat the MISO through a net sieve in the pan (if you don't have one, just
melt the MISO). Heat the pan
at the same time.
Add fueru wakame seaweed.
Place morinaga long life tofu on palm, cut lengthwise and then into 1/8th
pieces. Slide into soup.
When the tofu floats to the top, turn and add maruchan dashonomoto and turn
off heat.
