12:58, 04 Jun 2024, author: Ermakova M.

Miso Soup

Name: Miso Soup
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Eastern
Ingredients: Dashi fish broth - 4 cups; Tofu (silken) - 170 g; Miso paste (white) - ¼ cup; Wakame seaweed (optional); Green onion (optional); For dashi broth:; Water - 4 cups; Kombu (kelp, seaweed) - 2 strips (15 cm each); Bonito fish flakes - 1 1/3 cups

From the editor: miso soup, the recipe for which is offered below, is a traditional dish of Japanese cuisine.

Photo source: https://ru.123rf.com/profile_faizdila

Its preparation does not require any special skills from you, the main thing is to stock up on all the necessary ingredients. So, how to make miso soup - a recipe from our author. For miso soup, you need two main products - dashi fish broth and miso paste. Miso paste from soybeans is the basis of Japanese cuisine. The second equally important product in Japan - dashi - is made from kombu seaweed (aka kelp or seaweed) and bonito fish flakes (boiled-smoked-dried bonito). Dashi broth is easy to make yourself, but you can also buy it as a dry concentrate (a completely acceptable replacement). You don't have to go to a restaurant for Japanese food. In fact, miso soup is very easy to make at home. This recipe is miso soup with tofu.

Miso Soup

Кухня: Eastern, суп, калории: 210, время приготовления: 00:40

Ингредиенты

Dashi fish broth - 4 cups

Tofu (silken) - 170 g

Miso paste (white) - ¼ cup

Wakame seaweed (optional)

Green onion (optional)

For dashi broth:

Water - 4 cups

Kombu (kelp, seaweed) - 2 strips (15 cm each)

Bonito fish flakes - 1 1/3 cups

Рецепт

1. Set aside ½ cup dashi. Bring the remaining 3.5 cups of dashi broth to a simmer over medium heat.

2. Add tofu, cut into 1 cm cubes. Cook for no more than 2 minutes.

3. Stir miso paste into ½ cup dashi. Add the mixture to the pan and heat the soup, but do not boil it, otherwise the miso will lose its flavor.

4. Serve the dish immediately. You can add wakame and green onions to the miso soup (soak dried wakame in water for 20 minutes; finely chop the green onions).

5. Cover the kelp with cold water. Bring to a boil (do not boil) and remove from heat. Remove the kelp

6. Add bonito fish flakes. Let them sit for 3 minutes so that they settle to the bottom of the pan. Strain the broth through a fine sieve. Dashi can be stored in the refrigerator for up to 4 days.