Miso Soup From A Miso Ball

1. 1

   Mince the onion.

2. 2

   Mince the mushrooms.

3. 3

   Mince the cilantros.

4. 4

   Stir fry the onions and the mushrooms with sesame oil with law heat until the onions become clear and the mushroom to be cooked.

5. 5

   Cool the onions and the mushrooms down.

6. 6

   Mix all the vegetables and miso together with a spatula.

7. 7

   Now divide them into 10. It should be 10 sets of 18grams of miso and vegetables.

8. 8

   Take one set of miso and round it with your hands and repeat the process.

9. 9

   Wrap each ball with Saran Wrap and can be preserved in the freezer for a month.

10. 10

    If you are ready to have the soup, boil a cup of water and pour it onto the miso ball, mix it and the instant miso soup is just ready.

* Per serving · 4 servings · Values may vary.

No additional tips available.