STEP 1/7
You can just boil it in water, but for a deeper taste, I used anchovy broth again.
STEP 2/7
When the broth boils, add 2 tablespoons of miso and dissolve.
(I used Awase miso paste.
These days, they sell everything in big marts. :D)
STEP 3/7
Before you cook the miso soup, soak the seaweed in water for a bit. (You can soak it when you make the broth, right?) Soak it in about a cup
Cut the tofu into small pieces and prepare it.
STEP 4/7
When the soup with soybean paste boils, add seaweed and tofu and bring to a boil.
STEP 5/7
I boil it with a little bit of minced garlic to reduce the dryness of miso doenjang. Then it's more savory. Just put in a third of a spoon.
STEP 6/7
When the seaweed is cooked and tofu comes to mind
If you put in the green onions, it's over.
STEP 7/7
Actually, there's nothing to taste and do, so it's a super simple soup that you can cook even if you don't know. :)
Adjust the concentration of miso paste to your liking. You can eat it lightly
It's delicious even if you boil something a little strong.