Miso Soup Recipe With Tamarind

MISO SOUP- HOW TO MAKE WITH ONLY 6 INGREDIENTS (EASY)

Steps:

• Clean the kombu with a damp cloth.
• Place it in a pot of water and soak it for at least three hours (better overnight) to extract its flavor.
• After soaking, bring the water temperature up to nearly boil, and remove the kombu immediately.
• Heat the dashi to barely below boiling point. Add the katsuobushi.
• Let the katsuobushi steep for 5 minutes at the sub-boiling point.
• Strain through a cheesecloth or kitchen tissue to remove all the katsuobushi.
• Measure 500ml (2 cups) of dashi. Bring it to a boil.
• Turn off the heat.
• Put the miso paste in the miso strainer, lower the strainer into the dashi and gently stir until it dissolves.
• Sprinkle some wakame in cold water to let it re-hydrate for five to ten minutes until it expands.
• Pass through a strainer and gently squeeze the wakame to remove the excess water.
• Add the wakame to the dashi.
• Add the tofu cube to the dashi.
• Sprinkle some cut scallion into the miso soup right before serving.

MISO SOUP RECIPE WITH TAMARIND

Steps:

• Boil water in a pot. Add Tofu once water starts to boil. Cook for 2 minutes.
• Add miso paste and stir.
• Add the rest of ingredients to the pot and let cook for another 3-5 minutes. Serve while hot.