Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a medium saucepan, bring Water (4 cup) to a simmer. Drain and cube the Soft Tofu (150 gram) and thinly slice the Scallion (6).
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 tablespoon) over medium-high heat. Sauté Enoki Mushroom (100 gram) 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 tablespoon) to soup and turn heat down.
Step 7
Add the Green Peas (1 cup) and Soba Noodles (150 gram) and re-heat for about 1 minute. Serve topped with crispy enoki mushrooms.
Rate & Review
Tap to Rate: