Japanese Soy Milk Veggie Soup

What you need:

3 cups water

1 cup soy milk
3 tablespoons miso paste
1 tablespoon soy sauce
1 table spoon sugar
10 cm konbu seaweed
40g carrots
40g scallions
100g tofu
40g spinach
40g burdocks

What you do:

1. Put the water in the pot and add minced konbu seaweed (leave it for about 30 minutes if you have time)

2. Turn on the heat, add the chopped vegetables and boil them

3. When the vegetables are well heated, add the diced tofu

4. Add sugar, soy sauce and after turning off the heat, put the miso paste in the pot

5. Turn on the heat (low) again, and add the soy milk

Preparation Time:

Cooking Time:

Servings:

Recipe Category:

Vegetarian Soups for All Seasons

Miso Soup