BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
10 min
- Cut the tomato into wedges. Pour hot water over the fried tofu to remove excess oil, then cut it into 3/4-inch squares.
- Add [A] to a pot and bring to a boil. Simmer over medium heat for 2–3 minutes, then remove the dashi packet.
- Add the tomato and fried tofu, then simmer. Dissolve the miso into the soup and sprinkle with green onion before serving.
