Right now’s miso soup is with Somen Noodles. Somen are dried skinny vermicelli noodles made primarily from wheat flour. They’re most frequently eaten chilly in summer season, however are good in scorching soup too. As a result of Somen are so skinny, the cooking time may be very quick. And meaning they may get smooth if left sitting in soup too lengthy. Add the cooked noodles to the soup simply earlier than serving. For those who like this soup as a easy meal by itself, enhance the quantity of Somen. It’ll change into an easy lunch. We hope you prefer it!
Servings: 4 servings
- 1 bunch Mitsuba leaves or 2 inexperienced onions
- 4 cups Dashi
- 4 Tbsp Miso paste
- 2 bunches Somen noodles dried
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Chop Mitsuba leaves.
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Make Dashi broth with a Dashi packet. Or you should utilize a Dashi packet in response to our Dashi recipe. Dissolve Miso paste. Preserve heat.
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In the meantime, boil water in a unique pot, and cook dinner dried Somen for a few minutes. Drain water.
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Add Somen to the soup, and instantly take away from warmth. High with Mitsuba leaves simply earlier than serving.
