INSU
NU SHIMUN (Soybean Paste Soup)
4 cups
water
1 tsp. dashinomoto
4 Tbsp. miso, diluted with water ¼ to ½ block of tofu, (a 16 oz. or 20 oz. piece)
Cubed vegetables (optional)
1 tsp. dashinomoto
4 Tbsp. miso, diluted with water ¼ to ½ block of tofu, (a 16 oz. or 20 oz. piece)
Cubed vegetables (optional)
Boil water with dashinomoto. Add miso, then the tofu. Serve just after the soup comes to a boil. Avoid boiling too long after miso is added.
Note: Any combination of
the following vegetables may be used before adding the miso, araimo, cabbage,
daikon, mustard cabbage, horenso, green onions, shingiku, togan, nabera,
wakame, kiri kubu, fu, egg.
