Japanese cuisine “miso soup” (miso soup)
Some bean noodles asked me how to make miso soup, and it happened that I recorded the process when I was cooking today~ The ingredients in miso soup can be added or subtracted according to your own preferences, half of the soup in the set meal in the fast food restaurant is only tofu, seaweed, and finally sprinkled with chopped green onions, I remember when I first came to Japan, I was not used to eating raw chopped green onions, but now I am slowly getting used to it~ I didn’t put chopped green onions today because there were green onions at home…
How to make miso soup
Step 1
Japanese fried tofu, you can use hot water to remove the oil first, it doesn’t matter if you omit this step, you can replace it with Chinese fried tofu.
Step 2
Cut into small pieces and set aside.
Step 3
The radish is about seven or eight centimeters.
Step 4
Cut into 1cm thick slices first, then into long thin slices.
Step 5
Two greens, cut into 1cm pieces.
Step 6
Put the radish and fried tofu in the pot, and set aside the green menu.
Step 7
800ml of water, boil and continue to cook for about 2 minutes, add broth powder, mirin, and soy sauce.
Step 8
Then add the small greens, bring to a boil again, and reduce the heat.
Step 9
Add miso, don’t put it in directly, dilute the miso with chopsticks in the hot soup in the soup spoon, and then add it completely to the pot, otherwise there will be lumpy miso that cannot be dissolved.
Step 10
After adding miso, it can no longer be boiled, and the high temperature will weaken the aroma of the miso.
Step 11
A home-cooked miso soup is ready~
Step 12
The miso I use ~ Depending on the type of miso, the amount of broth, mirin, and soy sauce also needs to be adjusted.
Cooking tips for miso soup