The Japanese teach you how to make miso soup (Japanese home cooking, you can't drink enough for a lifetime~)

One of the eldest Japanese sisters in the company opened a Japanese restaurant in Kobe with her brother when she was young. After the Great Hanshin Earthquake, she left Kobe alone and went to Tokyo to earn a living. Later, I came to work for our current company. She is naturally cheerful and good at cooking. We often get to eat the delicious food she makes. Among them, this bowl of miso soup, which is indispensable at noon every day, is healthy, nutritious, simple and delicious. A bowl of belly, warm the body and stomach and heart, sometimes moved to cry. Because it's really the taste of a Japanese mother~ Now, like this Japanese sister, I work hard every day to make some nutritious and delicious miso soup for my family. The family said that it was very delicious, and they also said that they would not drink enough in their lifetime!

Ingredients

Serves2

SoftTofu Halfapiece(about150 g)

Onion 1(small)

Enokimushroom 1 smallhandful

Driedwakame 3 g

Bonitoflakes(kelpco) 3~5 g

Miso(misoko) 50 g

Coldwater 2 cups(600 ml)

Cooking Instructions

Miso soup is ready! The house is filled with the rich smell of bonito flowers--- which is exactly what Japanese mothers taste!
It is said that the secret of a long and healthy life in Japan is to drink at least one bowl of miso soup every day. Miso is a fermented food that is rich in protein, amino acids, and dietary fiber. With a variety of vegetables and ingredients, the resulting miso soup is not only delicious, but also more balanced in terms of nutrition, which can solve or improve children's picky eating problems.
People who stay in an air-conditioned room for a long time in the cold winter or summer should drink a bowl to warm up their body and stomach
Peel and wash the onion and cut into shreds.
Remove the stems of enoki mushrooms and wash them, and cut them with a knife from the middle.
Cut the tofu into small pieces and set aside.
Prepare 3~5 grams of bonito flakes, 3 grams of wakame, and 50 grams of miso.
Pour 600ml of cold water into the pot and pour in 3~5 grams of bonito flakes (if you don't have bonito flakes, you can use a small piece of kelp or dried kelp instead).
Bring the water to a boil and turn off the heat.
Let stand for 2 minutes and remove the bonito flakes.
Ignite again.
Add shredded onion, enoki mushrooms, tofu cubes and dried wakame and cook for 2 minutes.
Put the miso in a sautÃ© pan, add a small amount of broth, pour the miso into the pot with chopsticks, and stir well.
Simmer for 2 minutes (until the onion is tender) and turn off the heat.