Tokyo introduction

Today's miso soup is made with cylindrical fu and zucchini.

The fu comes in a bag in a dried state.
The browning looks delicious, doesn't it?

The other ingredient is zucchini.

Once the fu is done, blanch it quickly in boiling water, hold it lightly, and drain the water.

Since fu absorbs liquid easily, after adding it to miso soup, it absorbs the broth and miso like this and becomes very tasty.

Zucchini also becomes soft and goes very well with miso soup.