Miso soup (potato and Deep fried tofu)
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Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
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Procedure
| 1 | Cut the potatoes into wedges, and slice the onion thinly lengthwise. Blanch the Deep fried tofu in boiling water to remove excess oil, then cut into short, thin strips. |
| 2 | Place the dashi (broth), potatoes, and onion in a pot and simmer. Add the Deep fried tofu partway through cooking and continue simmering. |
| 3 | Once tender, stir in the miso paste. |
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