It’s a fact now…Spring is coming tomorrow and the weather wanted to let us know. For the last Winter countdown recipe I’ve made Miso Soup, which will help anyone that fears catching a cold due to the crazy weather.

Ingredients:

100 gr silken tofu

1 l water

4 tbsp korean miso paste

Fermented cabbage or kimchi

Scallions

1 century egg

Method:

Dissolve the miso paste in water and bring to a boil.

Lower the heat and simmer for about 10 minutes.

Cut the tofu in squares and add.

Cook for another 5 minutes.

Serve with chopped scallions and spicy fermented cabbage. Add some chopped century egg if you are one of those who likes them (like myself).

Let me know if you add anything different to your Miso Soup. I usually use seaweed and sometimes salmon. Enjoy the last day of winter and have fun!