Delicious For Summer Fatigue Simple Cold Miso Soup Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our For Summer Fatigue Simple Cold Miso Soup. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the For Summer Fatigue Simple Cold Miso Soup as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner you should try this For Summer Fatigue Simple Cold Miso Soup recipe. This For Summer Fatigue Simple Cold Miso Soup make for a tasty summer dinner that you can make it easy. The For Summer Fatigue Simple Cold Miso Soup recipe today I am going to share will surely make you relish the taste of home. Let’s explore the For Summer Fatigue Simple Cold Miso Soup recipe.

For Summer Fatigue Simple Cold Miso Soup.

Before preparing the dish, I have done some research on how to cook For Summer Fatigue Simple Cold Miso Soup easily with perfect taste. You can cook For Summer Fatigue Simple Cold Miso Soup using 11 ingredients and 4 steps. Here is how you achieve it.

Perfect For Summer Fatigue Simple Cold Miso Soup Recipe Ingredients

1. Prepare 1/2 block of Tofu.
2. You need 1/2 of of one Cucumbers.
3. Prepare 2 of Okra.
4. It's 1/2 piece of Ginger.
5. You need 5 of cm Green onion.
6. You need 3 of leaves Shiso leaves.
7. You need 300 ml of Japanese dashi stock.
8. Prepare 2 tbsp of Miso.
9. It's 1 of White sesame seeds.
10. You need 1 of Salt.
11. Prepare 1 of Plain cooked rice.

How to make For Summer Fatigue Simple Cold Miso Soup step by step

1. Chop the cucumber into small pieces and dice the tofu into 1 cm cubes. Rub some salt into the okra, boil it quickly and chop it into small pieces..
2. Chop the green onion finely. Julienne the ginger and shiso leaves and soak them in water..
3. Bring the dashi stock to the boil and add the miso. Add the tofu, let it simmer gently, then let it cool down..
4. Fill the serving bowls with rice, pour in the mixture from Step 3, then sprinkle on the green onion, shiso leaves, ginger, okra and white sesame seeds..