1. Enoki Mushrooms 1pack, Wakame Seaweed 30g, Japanese soup stocks(KATSUOBUSHI) 1/4cup, Green onion 2. Organic MISO paste 2tbs


  1. Cut ENOKI Mushroom, Wakame seaweed. Boiling with 2cups water.

  2. Put Natural Japanese soup stock into boiled soup. Taking out Scum.

  3. Remove from stove top and add miso.(I used homemade organic soy beans paste. 1 year aged.) then, cut green onion.

  4. Bon Appetite

  5. Cut 2 Green onion and

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