Mushroom Tofu Miso Soup
by Enclose the beauty
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Cut the tofu into pieces and let it sit for a while, then drain the water.
2. Cut fish balls and fish tofu into small pieces.
3. Wash the oyster mushrooms and tear them into strips.
4. Blanch the oyster mushrooms in a pot of boiling water, remove and drain.
5. Pour the broth into the pot, add some water, add fish balls and fish tofu to boil, add a little fish sauce to bring freshness.
6. Add oyster mushrooms and tofu to boil.
7. Add the miso and stir gently until it melts. Taste the taste and add some salt to taste if it's light.
8. Turn off the heat before boiling, sprinkle some chopped green onions and mix well.
Tips:Pleurotus ostreatus has a strong taste, so blanch it better.
If there is no broth, just use a little broth essence or thick broth with water instead.
Once the miso is added, it can be melted, it cannot be boiled, or the nutrition of miso will be destroyed.
