Missoshiro

Name: Missoshiro
Yield: 8
Ingredients: 1 cup of finely chopped scallions; 2 liters of water; 4 pieces of dried bonito flakes (katsuobushi); 150 grams of miso (fermented soybean paste); 200 grams of tofu (soy cheese) in cubes

1
1 cup of finely chopped scallions
2
2 liters of water
3
4 pieces of dried bonito flakes (katsuobushi)
4
150 grams of miso (fermented soybean paste)
5
200 grams of tofu (soy cheese) in cubes

Ingredients

1
1 cup of finely chopped scallions
2
2 liters of water
3
4 pieces of dried bonito flakes (katsuobushi)
4
150 grams of miso (fermented soybean paste)
5
200 grams of tofu (soy cheese) in cubes

Directions

1
Place the water and dried bonito flakes in a pot and bring to a boil
2
Remove from heat
3
Retire the dried bonito, mix the soybean paste with the broth and bring to a boil again
4
Add scallions and tofu just before serving.

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