鮭魚豆腐味增湯 Salmon Tofu Miso Soup

材料 Ingredients

豆腐 Regular Tofu 1 盒 pack 鮭魚 Salmon 1/2 磅 lb (225g) 洋菇 Button mushroom 15 個 each 蔥 Scallion 2 支 stalk 味增湯頭 Miso Soup Base 6 杯 cup

做法

1.	洋菇洗乾淨切成薄片。鮭魚和豆腐也切成片﹐大小與洋菇片一樣。蔥切成蔥花。
2.	將味增湯頭準備好。
3.	柴魚湯頭用大火燒滾﹐加入豆腐和洋菇用中火煮 3分鐘。
4.	舀一瓢燒滾的湯汁與味增醬調勻後倒回鍋裡。加入鮭魚片繼續煮到魚熟。起鍋前灑上蔥花。

PROCEDURE

1.	Wash and slice the mushrooms. Also slice the salmon and tofu into the same size as the mushroom slices. Dice the scallions.
2.	Prepare the Miso Soup Base.
3.	Bring the bonito soup to a boil. Add the tofu & mushroom and cook in medium heat for 3 minutes.
4.	Dissolve the miso paste with ½ cup of the hot soup. Pour the dissolved miso back into the pot. Add the salmon and cook until the fish is done. Add the minced scallions before serving.

最後更新 (Last Update): 07/20/2013 :)
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