Cooking Instructions
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Step 1
In a medium saucepan, bring
Water (4 cups)
to a simmer. Drain and cube the
Soft Tofu (5.5 oz)
and thinly slice the
Scallions (1 bunch)
.
Step 2
In a small bowl, combine
Dried Seaweed (1/4 cup)
and some hot water. Set aside to sit.
Step 3
In a small pan, heat up
Olive Oil (1 Tbsp)
over medium-high heat. Sauté
Enoki Mushrooms (1 1/2 cups)
until crispy. Season with
Ground Black Pepper (to taste)
.
Step 4
Add diced tofu, scallion, and rehydrated seaweed into simmering water.
Step 5
In a small bowl with a splash of water, whisk
White Miso Paste (1/4 cup)
until it is pourable and easy to incorporate into the soup. This is just easier than whisking it in the saucepan.
Step 6
Add miso paste and
Bonito Flakes (2 Tbsp)
to soup and turn heat down.
Step 7
Add the
Green Peas (1 cup)
and
Soba Noodles (5.5 oz)
and re-heat for about 1 minute. Serve topped with crispy enoki mushrooms.
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