Garlic Shoot and Aburaage Miso Soup

1. 1

   Chop up the garlic shoots into about 4 cm pieces.

2. 2

   Pour boiling water over the aburaage to drain the excess oil, then slice.

3. 3

   Bring the dashi stock to a boil, add the garlic shoots and aburaage and simmer.

4. 4

   When the garlic shoots are softened, turn off the heat and dissolve in the miso.

5. 5

   Turn the heat back on to low, heat up the miso soup and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.