Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, microwaved miso soup with plenty of wakame seaweed. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Microwaved Miso Soup with Plenty of Wakame Seaweed is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Microwaved Miso Soup with Plenty of Wakame Seaweed is something which I have loved my entire life. They’re nice and they look wonderful.
Tofu and Wakame Seawood Miso Soup is a Japanese all-star recipe. The standard combination: miso soup with tofu and wakame seaweed garnished with chopped green onions. Miso and some well selected ingredients complete the uncomplicated taste of this classic miso soup.
To get started with this particular recipe, we must prepare a few ingredients. You can have microwaved miso soup with plenty of wakame seaweed using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Microwaved Miso Soup with Plenty of Wakame Seaweed:
- Make ready 300 ml Water
- Get 8 grams Dried wakame seaweed
- Prepare 1 tsp Dashi stock granules
- Prepare 2 tsp Miso
- Prepare 1 Japanese leeks (optinal)
I recommend re-hydrating dried wakame in a separate bowl of water to get rid of saltiness, instead of re-hydrating inside miso soup. After all the miso has dissolved, you can add tofu and wakame to the pot, or just add them to. Miso soup is a traditional Japanese soup made with dashi (soup stock made with kombu or bonito flakes), miso paste and various ingredients depending on regional and seasonal recipes. Approx. how much tofu and wakame are you roughly adding.
Steps to make Microwaved Miso Soup with Plenty of Wakame Seaweed:
- Put the water and dried wakame seaweed in a heatproof dish, and microwave for 3 minutes at 600 W. (It's better if it's piping hot, so please adjust the cooking time according to your oven.)
- Add the dashi stock granules, and miso. Mix well until miso is dissolved. If it's not hot enough, microwave again for a little bit.
- Serve in a bowl, and done. It comes in handy if you have frozen pre-cut Japanese leeks in the freezer.
- Related recipe with wakame seaweed. "Wakame Seaweed Chawanmushi (Egg Custard Dish)" - - https://cookpad.com/us/recipes/153086-wakame-seaweed-chawanmushi-egg-custard
- Related recipe with wakame seaweed. "No Need For Stir-Frying! Fried Rice in a Microwave" - - https://cookpad.com/us/recipes/153150-microwaved-fried-rice-with-wakame-seaweed
- Related recipe with wakame seaweed. "Crunchy Salad with Deep-Fried Yakisoba Noodles & Thick Soup" - - https://cookpad.com/us/recipes/154088-crunchy-salad-with-deep-fried-yakisoba-noodles-thick-soup
I know a little goes a long way with the seaweed. Making miso soup is trial and error, in terms of amount of water, miso paste, and other Good point about the seaweed. I'm not a great fan of wakame though, so I ignored it. My wife and her family have always made it from scratch. Plenty of family friends as well.
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