A bowl of miso soup, which is rich in vegetables, is an absolute must at my family's table. There are days when I am so tired that I rely on ready-made lunches or side dishes, but I always try to prepare at least a bowl of miso soup.

At such times, the "frozen miso soup mix" comes in handy. Here are some ideas for how you can make miso soup in no time with the usual ingredients you usually have on hand, and with no hassle.

To make

frozen

miso soup mix, simply freeze a batch of pre-cut miso soup ingredients in a freezer bag. The key is to wipe off the moisture from the ingredients well and place them as flat as possible so that they freeze quickly.





When cooking, place the frozen ingredients in a pot with the broth, and when cooked, dissolve the miso in the broth. No knife or cutting board is needed, so cleanup is easy.

Recommended ingredients

Below are some

examples of

ingredients suitable for mixing and tips for preparation.

Abura-age: Remove oil by pressing down with kitchen paper, cut into small pieces, and freeze fresh.


Chikuwa: cut into rounds and freeze raw
・ Chicken: cut into small bite-sized pieces and freeze raw
・ Spring onions, asparagus, green beans: wash, blot dry, cut into desired pieces and freeze raw
・ Onions: slice thinly and freeze raw
・ & nbsp ;Leafy greens such as komatsuna, cabbage, and spinach: Wash, drain, cut into chunks, and freeze raw. If you are worried about the bitterness of spinach, boil it hard and squeeze out the water thoroughly before freezing.
Mushrooms such as shiitake mushrooms, shimeji mushrooms, and enoki mushroom s: Slice, break into bite-size pieces, and freeze fresh. The flavor is enhanced by freezing. It is convenient to freeze whole packs of nameko mushrooms.
Root vegetables such as carrots, radishes, and burdocks: Lightly boil them before freezing to reduce cooking time. Drain off the water and freeze until cooled.

Ingredients

not suitable for freezing The following ingredients are not suitable for freezing because their high water content will change the texture.

Tofu
- Mizuna
- Lettuce

Each ingredient will last about a month if frozen properly, but I try to use them all up within a week or two (don't forget to write the date of freezing). (Don't forget to write the date of freezing.) Try to make good use of them as much as possible without overloading yourself, such as cutting more while making miso soup or preparing them when you have time!