Mushroom and kelp miso soup

Overview

It is said that the secret of Japanese longevity is three bowls of miso soup every day. Miso is a fermented soy product that is rich in nutrients and contains more protein, fat, sugar and various minerals. Eating miso regularly can not only prevent various cancers, but also lower cholesterol, inhibit fat accumulation in the body, improve constipation, and prevent high blood pressure and diabetes. The easiest way to eat miso is to make soup. Use miso as the soup base and mix it with tofu, kelp or other vegetables. It is moist and nourishing. Drink more soup for nourishment in autumn. You might as well try miso soup. Traditional miso soup uses kelp and bonito flowers to extract the soup stock to add freshness and flavor. Although Muyu flower can be produced fresh, it is a relatively acidic food. If you emphasize vegetarianism, you might as well remove the bonito flowers and use dried shiitake mushrooms with kelp to enhance the freshness. The taste is still light but mellow, rich but delicious.

Tags

• soups
• common dishes
• soup
• old man
• dinner with friends
• japanese food
• autumn recipes
• lunch
• chives
• clear water
• deep sea kelp
• dried shiitake mushrooms
• japanese miso
• tofu

Ingredients

Steps

1. 1 Material one.

   

2. 2 Material 2.

   

3. 3 Soak the mushrooms thoroughly in advance.

   

4. 4 Wash and soak the kelp according to the instructions;

   

5. 5 Cut the kelp into thick shreds; cut the shiitake mushrooms into thick slices; clarify the water for soaking the shiitake mushrooms and set aside;

   

6. 6 Cut the tofu into small pieces, soak in light salt water for 5 to 10 minutes, remove and drain, and set aside;

   

7. 7 Cut the scallions diagonally into sections and set aside;

   

8. 8 Add the water used to soak the mushrooms in the soup pot;

   

9. 9 Add shredded shiitake mushrooms and shredded kelp, turn on medium-low heat and cook slowly until the soup boils slightly;

   

10. 10 Add the tofu, keep the heat low and medium, and cook slowly;

    

11. 11 Beat the foam in the middle;

    

12. 12 Cook until the tofu floats and the soup boils slightly;

    

13. 13 Use a small colander, put the miso into the colander, immerse it in the soup, and use a spatula to slowly dissolve the miso; (You can also put the miso in a small bowl, scoop out some soup, dissolve the miso, and then pour it into the pot);

    

14. 14 Cook for a while, and then turn off the heat before the soup boils and add the chopped green onion.