Japanese miso soup – miso soup quick recipe
Miso: Also known as tempeh paste, it is made from soybeans as the main raw material, fermented with salt and different koji. Miso is the most popular seasoning in Japan, and it can be used as a soup, a dish with meat, or a hot pot base. Because miso is rich in protein, amino acids, and dietary fiber, eating it regularly is good for your health, and drinking miso soup when the weather gets cooler can also warm up your body and refresh your stomach! If you want miso soup to taste better, you definitely can’t just use plain water alone, I must add wooden fish flowers, wakame (kelp sprouts) every time, don’t use that kind of thick kelp, the taste is completely different.
Japanese miso soup – miso soup quick recipe recipe
Step 1
I usually like to use wooden fish flowers (bonito flakes), wakame, chopped green onions, miso: there are two kinds here, Ikkyu’s has been used for several years is white miso because of the short fermentation time, so the taste is sweet, and it is more delicate and will be smoother to drink, I personally like it, Shinshu miso has a larger texture, and the color is relatively strong, it should be considered red sauce, and the saltiness is heavier. Wakame is original in Japan, no need to soak in advance, just sprinkle it in a bowl and pour hot soup, the taste will definitely not be good after cooking, wooden fish flowers are very important, the soup with wooden fish flowers is quite the same as broth, very fresh and rich in flavor, and the miso soup cooked directly in boiled water cannot be compared.
Step 2
Put 14g of miso in a small bowl for one person
Step 3
Continue to add wakame, chopped green onion, and wooden fish flowers.
Step 4
First, pour in a little hot water and dilute the miso.
Step 5
Continue to pour in the remaining hot water, stir quickly with chopsticks, and you’re done.
Step 6
There are traces of miso soup in my family’s occasional Japanese dishes.
Step 7
It’s a perfect match with beef rice!
Step 8
Sometimes one person can drink most of the pot, it’s really delicious and convenient!
Japanese miso soup – cooking tips for miso soup quick recipes
If you make miso soup with soft tofu, the miso should be added at the end of the pot, so that the aroma of the miso will not lose its original aroma due to long-term cooking, and only the salty taste will remain. Put a little hot soup in a bowl or a large spoon to break up the miso and pour it into the pot, turn off the heat immediately and quickly merge the miso with the soup, the taste is the best.