Asparagus Tofu Miso Soup
| Five Days. Five Miso Soups. DAY 3 |
- Trim the end of asparagus and slice them diagonally into about 1/2" (1.2 cm).
- Cook the asparagus in boiling salted water until tender.
- Cut tofu into about 1/2"(1.3 cm) cubes.
- Heat up dashi broth in a pot and add asparagus and tofu.
- Stir in miso paste using a strainer.
- Top with lemon zest and shichimi. Serve hot.
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adopted from Washoku no Simple Recipe by Eiko Oba