Japanese miso soup
Overview
Miso soup is the most common soup among Japanese people. It is refreshing, warms the stomach and nourishes the body. It can be cooked with any vegetables and seafood. I used to make my own miso soup, and I was always confused: Why can't I get the flavor of the soup from a Japanese restaurant even though I bought miso and mixed it with various seasonings at home? After doing some homework, I found out that Japanese miso soup is not boiled with water, but with Japanese dashi stock (soup extracted from bonito, kombu and dried small fish). But just for a bowl of soup, the ingredients are a bit too complicated🙄...until I accidentally saw the introduction of Japanese food expert Yuuuma, it turns out that Japanese people usually solve the problem with cooking master! He immediately went out to find it and came back. Then, hehe, you can make miso soup at home that is as delicious as in a Japanese restaurant😋
Tags
Ingredients
Steps
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Prepare all the ingredients. Cut the kelp into diamond shapes, cut the tofu into cubes, and slice the mushrooms
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Bring the water to a boil, pour in all the ingredients, and cook over medium heat for 10 minutes
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Skim off the scum, turn to low heat, add Cooking Master, Mirin
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Take an empty bowl and add appropriate amount of miso. The ratio is approximately one full bowl of water and one level spoon of miso
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Ladle some soup out of the pot and stir patiently until the miso is fully melted
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Pour the melted miso back into the soup pot, simmer for a while over low heat, and turn off the heat immediately before boiling
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Serve it out and sprinkle some chopped green onion
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Finished product pictures
