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Just pour hot water, and you have a healthy homemade instant miso soup. Your Suji Aonori Miso Tama will be a real lifesaver on busy mornings.

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Ingredients (2 servings):

• Suji-Aonori (Raw) : as needed
• Miso: 4 tbsp (You could use any miso types.)
• Optional: Bonito flakes, dried wakame, sesame seeds.

How to: 

1. Desalting Suji-Aonori: Place the salt-preserved suji aonori in a bowl, rinse it thoroughly under plenty of fresh water to remove the salt. Rinse it once more, then soak it in fresh water just covering the seaweed for about 1 minute to desalt it.
2. Blanch briefly: Blanch the desalted suji aonori briefly in boiling water for about 10 seconds, then transfer it to cold water to cool. Squeeze out the excess water thoroughly and chop finely.
3. Mix with Miso and Shape into Balls: Mix the chopped Suji-Aonori with miso and shape into small balls to make miso tama (miso balls).

To Serve

Simply place one miso tame (miso ball) in a bowl and pour boiling water over it. Now you have a flavourful seaweed miso soup!

Adding bonito flakes or other dried ingredients as mentioned above will further deepen the flavour.

Tips: 

• Be careful not to overcook the Suji-Aonori. The trick is to blanch it briefly for no more than 10 seconds to preserve its aroma and texture.
• These can be stored in the fridge for 2–3 days or frozen.