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Ingredients

1 box of tofu
Suitable amount of chopped head of deep sea cod from the South Pole
Suitable amount of chopped scallion
Suitable amount of ginger slices
Suitable amount of dried fish flakes
Suitable amount of dried fish soup stock or water
 

Seasoning

A little dried fish powder
A little sugar
1 spoon of wine
Suitable amount of miso (bean paste) (depending on individual preference)

Cooking method

  1. Get all ingredients ready (wash and chop scallions, cut tofu into chunks and wash chopped head of deep sea cod from the South Pole).
  2. Take all ingredients out from the pot. Add dried fish soup stock (or water) and cook until it boils. Put chopped head of deep sea cod from the South Pole in Step 1, ginger slices and pour rice wine.
  3. After it is boiled again, remove scum and cook with tofu in Step 1. Next, add seasonings and mix well. Before taking the dish out, add dried fish flakes and chopped scallion and the soup is ready to serve!

Tip:

If miso tastes sour after it is preserved too long, a little dried fish flakes or bonito flavored soy sauce can be added to make it sweet!
Onions can be added to make the soup sweeter when cooking soup stock!
Update:2017-11-13