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5 Minutes to Making Tasty Miso Soup with Shirataki Noodles

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Miso Soup with Shirataki Noodles

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Here are the ingridients that are needed to serve a appetizing Miso Soup with Shirataki Noodles:

  1. Provide 4 oz of Shirataki Noodles.
  2. Get 1 1/2 tsp of Sesame Oil.
  3. Provide 1 of Green Onion.
  4. Use 1 tsp of Miso.
  5. Get 1/3 tsp of Dried Dashi.
  6. Provide 1/4 cup of Dried seaweeds.
  7. You need 1 oz of Firm Tofu.

Done with the ingridients? Below are the sequences on cooking Miso Soup with Shirataki Noodles:

  1. Rinse Shirataki noodles and pat dry. Sautée in 1/2 tsp of sesame oil, remove from heat and set aside..
  2. Pour 1 cup water into a pot and add 1/3 tsp dried Dashi, bring to a simmer..
  3. Add dried seaweed and noodles and cook until seaweed is softened. (Feel free to substitute spinach for the seaweed if you want!).
  4. Add tofu last, it doesn't need long on the heat. Bonus points if you cut tofu into adorable shapes..
  5. Remove from heat and stir in the miso!.
  6. Pour into a large bowl and top with chopped green onion, enjoy!.

In this recipe we are adding in noodles, mushrooms, and spinach to take it a complete. At its most basic, miso soup can be simply hot water stirred into miso paste and studded with cubes of tofu and a few rings of scallion. The noodles make the soup feel filling and a little decadent; plus it's fun to slurp them from the brothy bowl. In this miso noodle soup recipe, use soft, firm or extra-firm tofu. I always suggest using non-GMO and preferably organic whenever possible.

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