Tofu Miso Soup ｜豆腐味噌湯

INGREDIENTS: 4 servings

5 tablespoons Red Miso Paste

5 cups Water

1 block Silken Tofu

1/3 White Onion, thinly sliced

4 stalks Baby Shanghai Bok Choy, quartered

2 stalks Green Onion, cut into small rounds

材料：4人份

5 湯匙  紅味噌

5 杯 水

1 磚  滑豆腐

1/3 個  白洋蔥，切幼絲

2 條  青蔥，切粒

4 棵  上海白菜苗，切4份

DIRECTION：

1. Bring the water to a boil.  Slowly stir in the miso paste until it is totally incorporated.

2. Add the rest of the ingredients into the soup.  Bring it back to a boil and until the bok choy is thoroughly cooked.  Serve immediately.

做法：

1. 燒熱5杯水，慢慢拌入味噌。

2. 加入所有剩餘材料，把湯再燒至翻滾，或至白菜熟透。上桌。