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Miso Soup with Potato and Mushrooms

Recipe Miso Soup with Potato and Mushrooms

Enjoy the aroma of the mushrooms.
First:

Peel potato and cut into sticks in a size easy to eat.

Step 1

Trim off the hard tips of enoki mushroom stem. Cut in half. Separate the part near the root into small clusters easy to eat.

Cut maitake mushroom into a size easy to eat.

Blanch aburaage (deep-fried tofu) to remove excess oil. Cut into thin strips in a size easy to eat.


Second:
Place dashi stock (basic stock) and potato. Heat over high temperature. When it comes to boil, lower the heat.

Step 1

When potato softens, add enoki mushroom, maitake mushroom and aburaage. When it comes to boil, soften miso (soy bean paste) with some soup and add to the pot. Garnish with finely chopped leek and briefly stir. Transfer to cups.

Step 2

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