<BLOCOLLI AND CORN EASY MISO SOUP/ ブロッコリーとコーンの簡単味噌汁＞
＜Yield> 1 serving
<Prep time> 6 min
<Cook time> 0 min
broccoli 1/4 cup chopped
canned corn 2 tbsp worth
nori seaweed ½ sheet
miso paste 1 tbsp
kombu stock powder ¼ tsp
hot water 1 - 1 ½ cup
1; Blanch broccoli for 30 seconds. OR defrost frozen broccoli.
2; In a serving bowl, add broccoli, canned corn, ¼ tsp of kombu stock powder and 1 tbsp of miso paste. Tear the nori seaweed by hand. Pour the boiling water. Mix to dissolve the miso paste. Ready to be enjoyed.
<Miwa’s tips> ※Watch more on YouTube!
1; Use frozen broccoli to speed up the process. Make sure to thaw them before combining everything.
2; Depending on how salty you want it to be, pour the hot water as much or little as you want.
3; If you don't have access to kombu stock powder, use any stock you have on hand.
It’s better to be enjoyed right after it's served.
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