Miso Soup Recipe


  • 1 small tofu, cut into pieces
  • 5 golden neddle mushrooms, rinse well
  • ¼ kilo seaweed bonito flakes


  • 1 tbsp miso
  • 1 bowl Japanese soup broth
  • 1 tbsp. wei lin (Japanese seasoning)

Cooking Instructions:

  1. To make Japanese soup broth: chop seaweed in half. Wipe with cloth, place in water, and cook for 1 hour. Add bonito flakes, cook for 2 minutes. Remove from fire and throw away bonito flakes.
  2. Put soup broth in a pot.
  3. Add mushrooms, then cook.
  4. Add miso and sprinkle wei lin, stir and serve.


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