Fishball Miso Soup

Natural Fresh Seaweed. (This is a must have in my freezer)

Take a few strand of the seaweed & soak in water & this is how the seaweed will look like after soaking for awhile. Wash under running tap water to wash away the sands. Then drain and cut into smaller strips.

I always keep a packet or 2 of this kind of soft toufu in my fridge. Very useful and convenient and it won't get spoilt easily. Cut into smaller cube. If you prefer, cut into bigger squares also nice. This way, you can feel the smoothness of the toufu and it won't break so easily.

These are the leftover of the ingredients that I used to cook the dark soy sauce noodles and soup for lunch earlier.

Once the water boils in the pot, add in the fishballs and toufu first. After a while then only add in the seaweed. Do not cook the seaweed for too long as it will become sticky and yucky when u eat.

Add in 3 tbsp of yellow miso (not shown here as I have forgotten to take pictures, stir in some soup into a small bowl to mix well with the miso first instead of adding the miso directly into the soup as the miso will turn into clump and difficult to mix well) into the pot of soup. Cook for awhile over medium flames then lastly add in the spinach and finely diced green spring onion. You  may add in 1 beaten egg too before adding in the spinach and spring onion. Add some fried shallot if you have. Its ready to serve. Enjoy!