How to Make Miso Soup
Hello everyone... How was your weekend? I hope you can got the great one. Well, today my day is filled of teaching activities, a little bit tired but I really enjoy talking to the children, and this night this Saturday night is such a ‘me time’ for me and I chose to take my favorite love story book.
Ingredients:
For the dashi (or substitute 2 cups water, chicken broth, or vegetable broth):
• 2 cups water
• 2-inch piece kombu (dried black kelp)
• 1/2 cup loosely packed dried bonito flakes (katsuobushi), optional
For the miso soup:
• 4 ounces (1/4 block) silken or firm tofu
• 1 to 2 scallions
• 2 tablespoons red or white miso paste
Instructions:
1. Mix the water and kombu in a pan over medium heat. When the water starts to boil remove the kombu. If you using the bonito flakes, you can add the bonito flakes and let the water come to a rapid simmer. After one minute, remove the pan from the heat. Let the bonito steep for 5 minutes. Strain the bonito from dashi. Add additional water. Alternatively, substitute 2 cups water, chicken broth, or vegetable broth.
2. Cut the tofu become very small cubes and slice the scallions very thinly.
3. Pour the dashi or broth back into the saucepan and bring to a rapid simmer over medium-high heat.
4. Dissolve the miso with ½ cup hot broth until no lumps remain.
5. Pour the miso to the broth.
6. Reduce the heat to medium-low and add the tofu to the miso. Simmer just enough to warm the tofu, 1 to 2 minutes. Do not boil the miso once the tofu has been added.
7. Put the scallions at the top of the soup.
8. Pour the soup to the bowl and ready to serve.
Now, you can enjoy your healthy miso soup at home. Ja matta ashita (see you tomorrow)…
 |
| Image taken from: Miso Soup Recipe - Japanese Cooking 101 |
By the way, yesterday I already posted about the food that made from tofu. Did you try the recipe at home? I hope you can enjoy the food. Today I will tell about one of the most popular tofu dish from Japan. That’s Miso Soup. Have you tried this soup? If you are Japanese I’m sure you are very familiar with this soup. In the Japanese restaurant that’s very common if you order a bowl of miso soup to complete your Japanese dish. Beside of the taste that really authentic, miso soup is really popular because it’s such a healthy soup. Let’s see how to make the soup…
Ingredients:
For the dashi (or substitute 2 cups water, chicken broth, or vegetable broth):
• 2 cups water
• 2-inch piece kombu (dried black kelp)
• 1/2 cup loosely packed dried bonito flakes (katsuobushi), optional
For the miso soup:
• 4 ounces (1/4 block) silken or firm tofu
• 1 to 2 scallions
• 2 tablespoons red or white miso paste
Instructions:
1. Mix the water and kombu in a pan over medium heat. When the water starts to boil remove the kombu. If you using the bonito flakes, you can add the bonito flakes and let the water come to a rapid simmer. After one minute, remove the pan from the heat. Let the bonito steep for 5 minutes. Strain the bonito from dashi. Add additional water. Alternatively, substitute 2 cups water, chicken broth, or vegetable broth.
2. Cut the tofu become very small cubes and slice the scallions very thinly.
3. Pour the dashi or broth back into the saucepan and bring to a rapid simmer over medium-high heat.
4. Dissolve the miso with ½ cup hot broth until no lumps remain.
5. Pour the miso to the broth.
6. Reduce the heat to medium-low and add the tofu to the miso. Simmer just enough to warm the tofu, 1 to 2 minutes. Do not boil the miso once the tofu has been added.
7. Put the scallions at the top of the soup.
8. Pour the soup to the bowl and ready to serve.
Now, you can enjoy your healthy miso soup at home. Ja matta ashita (see you tomorrow)…
Share This:
No Comment to " How to Make Miso Soup "