MISO SOUP WITH TOFU AND RICE NOODLES

Ingredients for four people

• 600 ml. of water, 
• two tablespoons miso dessert, 
• 5 g. wakame seaweed,  
• a thin young garlic chive or an envelope of dashi-no-moto,  
• 150 gr. tofu, 
• 40 gr. rice noodle.

How do miso soup with tofu and rice noodles

1. Moisturize the wakame for ten minutes in a bowl with water. When hydrated, cut it into square pieces. Boil the water next to the dashi-no-moto, remove from heat and add the onion cut into thin rings and rice noodles. Dilute the miso in a saucepan of cooking water and let adding to the soup, trying to give the point of taste to taste. Cut the tofu into squares and incorporate into the soup along with wakame seaweed. We serve the time.

Testing

The dashi-no-moto can be equated to the broth into cubes we know in the West. Dashi broth is made with katsoubushi, a dry tuna cut into thin slices, and kombu seaweed and instant version is the one we used this time to prepare this recipe miso soup with tofu and rice noodles. 

I take this recipe from:  http://www.directoalpaladar.com/recetas-de-sopas-y-cremas/sopa-de-miso-con-tofu-y-fideos-de-arroz-receta