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Here are the ingridients that are needed to serve a appetizing Miso Soup with Shirataki Noodles:
- Provide 4 oz of Shirataki Noodles.
- Get 1 1/2 tsp of Sesame Oil.
- Provide 1 of Green Onion.
- Use 1 tsp of Miso.
- Get 1/3 tsp of Dried Dashi.
- Provide 1/4 cup of Dried seaweeds.
- You need 1 oz of Firm Tofu.
Done with the ingridients? Below are the sequences on cooking Miso Soup with Shirataki Noodles:
- Rinse Shirataki noodles and pat dry. Sautée in 1/2 tsp of sesame oil, remove from heat and set aside..
- Pour 1 cup water into a pot and add 1/3 tsp dried Dashi, bring to a simmer..
- Add dried seaweed and noodles and cook until seaweed is softened. (Feel free to substitute spinach for the seaweed if you want!).
- Add tofu last, it doesn't need long on the heat. Bonus points if you cut tofu into adorable shapes..
- Remove from heat and stir in the miso!.
- 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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