Miso soup (bok choy and corn)
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Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
|---|
Procedure
| 1 | Cut the bok choy into 2cm-wide pieces and blanch. |
| 2 | Bring the dashi (broth) to a boil in a pot, add the corn, and simmer briefly. |
| 3 | Once tender, dissolve the miso into the broth, then add the blanched bok choy just before serving. |
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