How to Make Homemade Japanese Soy Sauce Soup

There are many types of Japanese miso, mainly soybean-based, but according to the auxiliary ingredients are divided into three categories: rice miso, wheat miso, and soybean miso. The color is white and red, and the taste varies according to the place of origin, with a strong sense of local flavor. Many Japanese people call miso soup "old mother's cuisine.

The soup is not only nutritious, but also delicious. It is made by boiling water and adding your favorite ingredients. In addition to seasonal vegetables, the Japanese like to add tofu, shimeji mushrooms, algae and scallops. The next step is crucial to the soup's flavor: ladle out a large spoonful of stock, stir the dashi into the spoon to dissolve it, and pour it into the pot, making sure not to let the dashi come back to a boil.

Isovaleraldehyde, contained in soybeans, the raw material for dashi, is a natural plant hormone that, in addition to preventing breast cancer, reduces the incidence of hormone-related tumors. The Japanese have a proverb that says, "A bowl of dashi soup a day does not require a prescription." Ojako also contains a variety of microorganisms that favor protein digestion, such as lactobacilli and yeast. According to a survey, the incidence of stomach ulcers is low when you drink a bowl of miso soup every day because the yeast in miso facilitates digestion.

Japanese nutrition experts also recommend that children who go to school drink a bowl of miso soup for breakfast, because miso soup can be quickly absorbed by the stomach and intestines, and the lecithin and vitamins contained in miso soup can make brain cells more active.

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Basic Ingredients Beef...100g Pumpkin...1/4 Shell...4~6 Tofu... . 2 red chili peppers . .1 onion...1 onion...1/2 onion Mushrooms...appropriate amount Cooking oil...small amount

Making steps:

1. Stir-fry the beef first, and when the color of the beef turns white, put in the shell broth.

2. When the soup starts to boil, put in the stock and mushrooms. The foam that comes out at this point should be removed

3. Then put in the shells, tofu, pumpkin, onions, scallions, and finally the chili peppers.

Making Points:

Preparation:

1. For the meat sauce:

1 tbsp each of soy sauce and sugar; 2 tsp each of chopped green onion; 1 tsp each of chopped garlic; 1 tsp each of sesame oil and salt; and a pinch of pepper

2. For the soup stock:

1 tbsp each of soy sauce; 1/2 tsp each of chili sauce; and 1/2 tsp each of chili powder.

Making Points

1. First, soak the shells in salt water and then put them in a dark place for 3 - 4 hours, so that the shells can spit out the rotten mud, and then wash them.

2. Boil 4 cups of water in a pot with the cleaned shells. After the shells open, separate the shells from the soup.

3. Chop the beef very finely, then put the appropriate meat sauce and stir.

4. Cut the tofu into 0.3cm thickness and 3 - 4cm size, and cut the pumpkin into 4 halves after cutting it into 0.3cm thickness.

5. Chili and green onions should be cut in large pieces, and the chili pepper should be removed from the pepper seeds.