紫菜番茄豆腐麵豉湯 Seaweed Tomato Tofu Miso Soup

材料

紫菜 15克

麵豉 2湯匙

豆腐 1盒

番茄 2個

水 700亳升

鹽 適量

做法

1. 把紫菜和番茄洗淨

2. 把番茄和豆腐切粒

3. 煲滾700亳升水，放入番茄和豆腐，用中火煲20分鐘

4. 加入紫菜煮1分鐘

5. 加兩湯匙日式麵豉，攪勻，完成

Ingredients

15g Seaweed

2 tbsp Miso

1 box Tofu

2 Tomatoes

700ml Water

Some Salt

Steps

1. Wash the seaweed and tomatoes

2. Cut tomatoes and tofu

3. Boil 700ml of water, add tomatoes and tofu, and cook in medium heat for 20 minutes

4. Add seaweed and cook for 1 minute

5. Add two tablespoons of Japanese miso, stir well and finish