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If there’s anything more heart-warming than miso soup, it’ll have to be homemade! Prep jars of these savoury broth with mushrooms and peas, dotted with tofu and spring onions, and refrigerate up to 5 days. Just add boiling water to enjoy!
Ingredients
100g firm tofu (drained, cut into 1cm cubes)
¼ package enoki mushrooms (ends trimmed, rinsed and blanched)
10 dried shiitake mushroom slice (soaked in warm water until soft)
1-2 tbsp shiro miso paste (white miso)
¼ tsp dashi powder
10 sugar snap peas (blanched)
1 stalk spring onions (thinly sliced)
Instructions
Firstly, drain tofu and slice into 1cm cubes.
Fill a small pot with water and bring it to boil. Blanch enoki mushrooms and sugar snap peas.
Prepare two clean jars. Then, divide all the ingredients into two, and add them into the jars.
Seal and refrigerate up to 3-5 days. When you’re ready to enjoy some miso soup, add boiling water to fill half the jar (adjust according to your liking), and stir to mix well.
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