Quick worker health miso soup: tofu, wakame miso soup cabbage
Japanese restaurant inside the miso soup tastes better though, there is a problem is too salty. So, bought a tin of Korean miso make their own modified version of a more healthy miso soup. Approach is quite simple, but put different materials under the soup, miso soup can conjure up a number of tricks. Korean bean paste inside, 47% of soybeans, nutrition is very rich. According to my observation, Korean miso soup main dishes are more varieties, potatoes, green peppers, etc., into them, but mostly Japanese miso soup tofu, wakame. Two kinds of will to put some fish, but let's this is the vegetarian version of the. In addition, the Japanese soybean paste miso soup is no longer pay attention to boil, so that amplification sauce, is said to taste more fragrant sauce. I still like to think early of the pan sauce.
If you put more vegetable soup, you can avoid cooking, eat, or mixing point of food grains under the Jigen udon noodles is not bad. Very suitable for busy working people who want to live a healthy light. Diet food? Why, yes Well.
Materials: water, moderate miso soup tofu (or tofu Ren) dry wakame cabbage (or baby food) chopped green onion
Practices:
1. Guo Lifang the water boil, add the right amount of bean paste, how much the decision by their own tastes; Undaria made in advance with the blisters;
2. Miso soup to boil after the first into the cabbage, cooked almost cooked tofu and wakame in place, like a boil by adding chopped green onion.
Note:
1. If the cabbage will release much more water may dilute the taste of miso soup, it began to be more appropriate to put some miso
2. No longer an additional salt
3. For your convenience, you can use a little water in the bowl first, the miso-opening, and then poured into the pot
