Miso soup, a staple in Japanese cuisine, uses fermented soybean paste, tofu and greens, and is eaten with breakfast, lunch and dinner in Japan. Lovegren studied abroad in Japan as a 16-year-old. She ...
Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder, Okra *cut into small pieces, Dried Cut Wakame, & 1/2 to 2 tablespoon Miso *alter the amount depending on the saltiness of Miso, Tofu *medium ...
Add the miso and mix to combine ... Roughly chop half and add it to the soup. Pat the remaining wakame dry and sprinkle with salt. Heat the oils in a small non-stick frying pan over high heat. Add the ...