Miso soup (bok choy and Deep fried tofu)
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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 | Pour boiling water over the Deep fried tofu to remove excess oil, then cut into short, thin strips. |
| 3 | Pour the dashi (broth) into a pot and bring to a boil. Add the Deep fried tofu and simmer. |
| 4 | Once tender, stir in the miso paste. Add the blanched bok choy just before serving. |
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