1. Prepare the raw materials, tomato and eggplant pieces, tofu cut into pieces, kelp soaked in water for 10 minutes, shiitake mushrooms are thinly sliced, green vegetables are washed, cut or selected into easy-to-eat pieces.
2. Heat a pan with a little oil, add the sliced tomato cubes and stir fry over medium heat until melted.
3. Then add sliced shiitake mushrooms and stir-fry, pour in two bowls of water and bring to a boil. After the water is boiled, add kelp and lactone tofu in turn and bring to a boil. Then pour in the diluted miso (please see the next step for the dilution method), add the washed vegetables and stir, turn off the heat.
4. Scoop half a bowl of hot soup from the pot to a small bowl of miso paste, stir for a while, and melt.
5. Here is a tomato miso soup rice dumpling set! Steam a pot of rice, stir in sushi vinegar while it's hot, shape into small rice balls and wrap them in Shanghai moss!
Tips:1. White miso is recommended for miso. Because it is drunk in spring and summer, white miso with a light flavor is more suitable.
2. Homemade sushi vinegar. Heat the rice vinegar: salt: sugar 5:1:2 on a small fire until the sugar is completely melted and let cool.
