本菇豆腐麵豉湯
材料:
本菇300克
嫩豆腐1盒
日本麵豉醬4湯匙
葱2棵(切粒)
水2.5公升
做法:
本菇切去底部,揚開,洗淨
豆腐切粒
水煲熱,小篱裝著麵豉醬放水中慢慢攪拌至溶化
滾起後再下豆腐及本菇
滾10分鐘,撒上葱粒,完成
Shimeji Mushroom and Bean Curd Miso Soup
Ingredients:
300g shimeji mushroom
1 box soft bean curd
4 tbsp miso paste
2 stalk spring onion (diced)
2.5L water
Steps:
Cut off root portion of shimeji mushroom. Tear off and rinse well.
Cut bean curd into cubes.
Heat water. Put miso paste a small strainer, stir it until dissloved.
Bring to boil. Add bean curd and shimeji mushroom.
Boil for 10 minutes. Add spring onion. Done.