Japanese Misoshiru Soup
Votes: 11
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Japanese Misoshiru Soup - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 cups vegetable broth
- 225 g yellow miso paste
- 110 g of diced firm tofu
- 3 stalks of green onions
We recommend
Recipes with similar ingredients: miso (soybean paste), green onions, tofu
Cooking the dish according to the recipe:
- Bring the broth to a boil and reduce the heat to a simmer. Add the miso and stir until heated through. Ladle into individual bowls. Arrange the tofu cubes and sliced green onions on each plate. Serve immediately.
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