Ingredients
4 oz container of thai style baked Tofu
5 medium raw button mushrooms
1/2 teaspoon sesame oil
3 cups water
2 tablespoons white miso paste
2 onions spring or scallions (includes tops and bulbs) raw, medium (4-1/8 long)
Instructions
Slice scallions (green onions) and mushrooms. Cut tofu into 1/2in cubes. This soup recipe can be made a little faster by boiling three (3) cups of water in your kettle while you do the first steps. Heat sesame oil in a saucepan and add scallions; stir for about one minute. Add 2 1/2 cups of boling water and bring to a boil. Dissolve the miso in 1/2 cup of boling water and add to the saucepan. Remove from heat; add mushrooms and tofu before serving.
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