Naabeera Soup (Sponge cucumber in Miso soup)
- 2 stick of sponge cucumber
- 1/4 Okinawan tofu
- 100g pork hash
- 500ml soup stock
- 1 table spoon of Miso
How to cook
1. Peel a skin of sponge cucumbers, and cut 1cm thick into round slice.
2.Boil sliced cucumber until tender in a pan, and add soup stock.
3.Add pork hash and tofu to a pan, and take foam off after boiled.
4.Taste by miso and done.