Japanese cuisine, Japanese food recipes.

First:

Reconstitute wakame seaweed. Squeeze out water and roughly cut into smaller pieces.

Reconstitute fu (dry gluten) and squeeze to remove the water.

Second:
Place dashi broth in a pot and heat. Just before it boils, add fu. Put miso and soften it in the broth until it dissolves.

Add chopped naganegi (Japanese leek) and turn off heat. Place wakame seaweed in a serving bowl and fill with hot miso soup.

Comments are closed.