@happy.baes: I married a fellow sushi lover and we together created 3 little sushi lovers 🤣🍣❣️I get my sashimi grade tuna, salmon, and ikura from H Mart and bought 1 lb of salmon (~$29) and 1 lb of tuna (~$29) to feed my fam! The sauce for this sashimi bowl is soy sauce + wasabi drizzled over the bowl. See below for my miso soup recipe that so many of you asked for! 15-min Miso Soup Serving size: 2 adults + 2 kids Ingredients: 4 cups of water with 2 seafood stock coins // 4 cups of water with 10 large dried anchovies + 4 pieces of kelp 1/8 cup of dried seaweed, soaked in water and drained 1 scallion, chopped 4 tbsp of miso paste 1/2 block of tofu, cut into smaller cubes optional: 1 pack of enoki mushroom, washed and cut Directions: 1. Make 4 cups of seafood stock by boiling 4 cups of water with 2 coins of the seafood stock coins OR by boiling 4 cups of water with 4 pieces of dried kelp + 10 large dried anchovies (4x4 inches in size) on medium low heat for 10 minutes. 2. Prep your ingredients by cutting your tofu into smaller cubes and chopping your scallions. Soak your dried seaweed pieces in water for 10 minutes and drain the water. 3. Remove all seafood pieces if you used dried seafood. Add your tofu cubes and seaweed. 4. Add 4 tbsp of miso (general rule of thumb is 1 tbsp of miso paste per 1 cup - but feel free to taste after 3 tbsp and see if you want to add more or not.) Stir until it dissolves completely by using a strainer. *If you’re adding enoki mushrooms, add to the soup here and cover with pot lid for 5 minutes. 5. Once the paste is completely dissolved, turn off heat. Turning off the heat as soon as the miso paste dissolves helps retain miso flavor and aroma. 6. Top with chopped scallions, serve and enjoy!

happy.baes

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Tuesday 19 August 2025 23:52:27 GMT