Miso soup (turnip and Deep fried tofu)
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Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
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Procedure
| 1 | Slice the turnips thickly into quarter rounds. Cut the enoki mushrooms into 1cm-wide pieces. Blanch the Deep fried tofu in boiling water to remove excess oil, then cut into short, thin strips. |
| 2 | Place the dashi (broth) and turnips in a pot and bring to a boil. Add the enoki mushrooms and Deep fried tofu and simmer. |
| 3 | Once tender, stir in the miso paste. |
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