Soups Cooking Recipes – Miso Soup Japanese
Miso Soup Ingredients :
- Dashi broth, 800 ml
- Kombu / kelp, 4 cm
- Miso, 30 grams
- Fillet of red snapper, 200 grams, cut into blocks
- Silken tofu / tofu japanese, 100 grams, cut into 2 cm thick
- Green onion, 2 stalks, cut into 3 cm
- Water lettuce, 50 grams
- Dried shitake mushrooms, 40 grams, soaked in warm water
How to make Miso Soup :
- Heat the dashi to a boil. Enter the kombu, simmer for about 15 minutes. Remove and strain the broth.
- Add miso into the broth and reheat. Enter the fish fillet, tofu silk and shitake mushrooms, cook until done.
- Enter the watercress and scallions. Cook briefly, remove from heat.
- Serve hot.
Miso Soup Serves 4
Tips Miso Soup :
- Watercress can be substituted with spinach.
- Dashi: liquid broth soup separately typical Japanese ingredients. Made from water, kombu / kelp and dried bonito fish. If not available may be substituted instant dashi diluted with water.
- Kombu: The basic ingredients for making dashi / stock. A kind of seaweed, can be found in supermarkets Japanese food section. Sold in dried form.
- Miso: A kind tauco (fermented soybean product). Available in 2 types of red and brown. Use a reddish color to suit our tastes.
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Great soup recipe. With the colder months approaching, many cooks would find this recipe a valuable addition to their menu. Thank you for providing this.
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