How to make Miso Soup | JAPANESE VEGAN RECIPE
LAY HO MA everyone! This recipe is so simple and yet an all time favourite. Join me in this episode and learn how to make Japanese miso soup! Delicious by itself or with any vegetables of your choice!
Ingredients:
3 cups water
5g kombu
2 dried shitake mushrooms
1 generous tbsp miso paste
150g firm tofu
Directions:
1. Bring 3 cups of water to boil, then turn the heat down to medium
2. Add in the mushrooms and kombu
3. Cook for about 7min or until the mushrooms are soft
4. Remove the mushrooms and kombu and set aside
5. Using a sieve, whisk through the miso paste into the soup
6. Carefully remove the stalks from the shiitakes
7. Add in firm tofu cubes
8. Add back in the mushrooms and kombu
9. Cook for another 2min, and plate in a nice bowl!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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