Miso tofu Porphyra soup(wei ceng dou fu zi cai tang )

Miso tofu Porphyra soup

Introduction:

"I often put forward miso soup on the Internet and in TV dramas. In my heart, how good is it and what's its flavor? Occasionally, I bought a bottle of concentrated miso soup in hirom's croger and went home to make it. What's the best way. By the way, I only want to talk about the delicious food, not the * * island. I don't want to have any political disputes here. "

Production steps:

Step 1: cut the tofu into small pieces and soak in salt water for half an hour;

Step 2: soak laver, remove sand and wash;

Step 3: filter the tofu;

Step 4: bring the pan to a boil, add water, 2 tbsp tofu and miso soup;

Step 5: wait for the soup to melt, add laver and sprinkle pepper;

Step 6: bring the water to a boil, turn off the heat, add refined salt seasoning, add 1 teaspoon sesame oil, and put some parsley on the noodles, OK.

Materials required:

Tofu: 1 piece

Laver: 1 / 2

Coriander: 1

Miso soup: 2 tbsp

Pepper: right amount

Salt: right amount

Sesame oil: appropriate amount

Tips: first, soak tofu with salt water to make the tofu structure more compact and not easy to break; second, laver always has a little fishy smell. Sprinkling a little pepper can remove the fishy smell and make the soup taste better.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Wei Ceng Dou Fu Zi Cai Tang