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[quote=Anonymous]I’m Korean-American and here’s what I would do for a simple miso soup: Buy at HMart: soybean paste (or red or white miso), kombu sheets, tofu (silken or firm, whatever you like), scallion, garlic Boil water with a 2” piece of kombu. Let it cook 15min to flavor the soup. Remove the kombu. You can discard or eat it. Then add chopped garlic(optional) and cook another few mins. Low heat and add cubed firm tofu or big blobs of silken. After a few minutes, make sure the soup is not boiling, and put a big spoon of miso or soybean paste in a ladle. Dip into the pot to let a little stock into the ladle, and stir the stock/paste together and release into the rest of the soup. Add green onions on top and you’re done! If you want to sneak more protein in you could make the broth base with Bonito flakes or chicken bone broth. [/quote]
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