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February 24, 2008
Miso soup of onion, wakame seaweed, and bean curd
February 24, 2008 12:30 PM | cooked , recipes , side , vegetable & fruit
*Outline
An indispensable article and the miso soup were made from the main onion and the wakame seaweed in the Japanese food. The volume feeling joins in adding the bean curd. A well-balanced straight the mouth side dish.
*Ingredients
Onion:1/4 pieces
Wakame seaweed:100g
Miso:2 teaspoons
Seasoning soup:400cc
Tofu: 1/4
*Instructions
1:The onion is cut in half length. And, the cut is thinly kept down according to the fiber completely. 2-3milli of the thickness might be good.
2:The wakame seaweed is cut in the size of about 3 centimeters. About one cuts tofu in the cube of about 1.5 centimeters.
3:The seasoning soup is put in the pan and it heats. The fire is made a low flame when boiling up. And, the miso softened by the seasoning soup by using Otama is added when the onion and the bean curd are put, and it boils up again.
4:It shuts off the heat when the wakame seaweed is put and it boils up again.
5:Completion.
*Tips
1:Please take salinity enough through water beforehand when you use a dry wakame seaweed and the salting wakame seaweed.
2:Please do not make the fire strong and do not leave boil it after putting the onion and the bean curd. It loses taste.
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