Japanese Tofu Miso Soup
1.
Soak sea cabbage in warm water and set aside.
2.
Cut the tofu into pieces and blanch it in boiling water.
3.
Wash and slice the mushrooms, peel and slice the radishes, remove the miso and put them in a small bowl for later use.
4.
Boil the mushrooms and radish slices in boiling water and set aside.
5.
Add a little warm water to the flavor and stir well for later use.
6.
Add water to the casserole, add tofu, mushrooms and radish and cook for 7 minutes.
7.
The tofu is boiled with small holes.
8.
Add the stirred miso juice.
9.
Add sea cabbage and cook for 3 minutes.
10.
Add salt, pepper, and sesame oil to taste.
11.
Finally add chopped green onion to turn off the heat.