Miso Soup with Asparagus and Aburaage

1. 1

   Shave off the tough portions from the asparagus, and cut on the diagonal into 1 cm thick slices.

2. 2

   De-grease the aburaage by dousing it briskly in hot water.

3. 3

   Cut it into bite-sized pieces.

4. 4

   In a pot, add water, dashi stock, asparagus and aburaage and bring to a boil.

5. 5

   Reduce to a simmer and cook for about 3 minutes.

6. 6

   When asparagus is soft after 3 minutes, turn off the heat and dissolve the miso into the soup.

7. 7

   Turn on the heat and heat up the soup until just before boiling and done!

* Per serving · 4 servings · Values may vary.

No additional tips available.