How to Make Japanese Miso Soup

Miso soup is an essential accompaniment to Japanese cuisine and has a rich, fresh flavor. Miso, also known as soybean paste, is made by fermenting soybeans with salt and different kinds of koji. Miso is the most popular seasoning in Japan, and can be used in soups, cooked with meat, and as a base for hot pot soup. Because miso is rich in protein, amino acids and dietary fiber, it is good for your health when eaten regularly.

I. Flat Mushroom and Tofu Miso Soup

Ingredients

Flat Mushroom, Tofu, Fish Balls, Fish Bean Curd, Scallion, Broth, Salt, Akamiso, Fish Sauce.

How to do it

1, cut the tofu into cubes and leave it for a while to drain.

2, fish balls and fish tofu cut into small pieces, flat mushrooms wash, tear into strips.

3, blanch the flat mushrooms in a pot of boiling water, remove and drain.

4, the pot pour into the soup, add some water, put the fish balls and fish tofu boil, add a little fish sauce to refresh.

5: Add the mushrooms and tofu and bring to a boil.

6: Add miso and stir gently until it melts. Taste and add a pinch of salt to taste.

7: Turn off the heat before it comes to a boil, and sprinkle in some chopped green onion.

Two, pork miso soup

Ingredients

Pork, burdock, carrots, carrots, mushrooms, konjac, salt.

How to do

1, pork sliced, shiitake mushrooms cut into pieces, burdock cut into small pieces, white carrots, carrots cut into pieces, konjac hand torn into small pieces.

2, start the pan pour a little oil and heat, put the pork fried until the meat side becomes transparent, the color becomes white.

3, into the white radish, carrot pieces stir-fried flavor, add water.

4: Add burdock, mushrooms and konjac.

5: Add miso and cook for 15 minutes.

6, taste, if the salt flavor is not enough to add a little salt, miso itself already has a salt flavor, so do not need too much.

Three, fresh shrimp miso soup

Ingredients

Tofu, fresh shrimp, clams, kelp, white mushrooms, scallions.

Practice

1, soak the clams in water and spit out the sand, clean them.

2, kelp clean, cut diamond-shaped pieces.

3, tofu cut thick slices.

4, fresh shrimp to shrimp line, clean.

5, boil pot with water, kelp, white jade mushrooms into the boil pot.

6, into the tofu cooked, down into the clams, fresh shrimp to cook together, cook until the clams open.

7, shrimp color plus two tablespoons of miso and stir until the miso melted, eat a little sprinkle onions can be.

Four, wakame miso soup

Ingredients

dried wakame, inner fat tofu, white mushrooms, shrimp, parsley, miso paste.

How to make

1: Take 3 tablespoons of miso paste and melt it in warm water.

2. Boil water in a pot, and when the water boils, blanch the white jade mushrooms.

3. Put the dried wakame, shrimp and cilantro into a bowl.

4: Cut tofu into cubes and set aside.

5: Boil water in a pot. When the water boils, add the shiitake mushrooms and tofu to the pot, and slowly pour the miso sauce into the pot.

6: Serve the soup in bowls with dried scallops.

Five, pork miso soup

Ingredients

Pork tenderloin, potato chunks, carrots, green onions, golden needles, miso, mullein, soy sauce.

How to do it

1.Ingredients change the knife.

2: Boil water and add white miso.

3. Add mokguksu which is Japanese monosodium glutamate.

4: Add sliced meat, and after 3 minutes, add green onions, carrots, and potatoes.

5, cook for ten minutes and then add kim chi ru.

5, after cooking for one minute, remove from the pot.

6, clams and miso soup

Ingredients

Clams, green onions, miso, bonito powder.

How to do

1, clams spit out sand and wash with salt water, drain excess water.

2. Put the reserved clams into a pot and cook, removing any foam from the surface of the soup when the shells are all open.

3. Add diluted miso (miso paste diluted with water) and bonito powder. Bring to a boil and turn off the heat.

4. When serving, add chopped green onion and serve.

Seven: Miso and tofu soup

Ingredients

Tofu, young kelp, green onion, miso.

Practice

1, add some water to the pot, boil, add tender kelp teeth, diced tofu.

2: When it boils again, add chopped green onion and turn off the heat.

3. Put a spoonful of miso on the spatula, ladle some more soup, blend it, add it to the soup and mix well.

Eight, spicy cabbage miso seafood and tofu soup

Ingredients

Tofu, shrimp, crab stick, spicy cabbage, miso soup mix, salt, wine, pepper, chicken essence.

Practice

1, open the pot and add half a pot of water and spicy cabbage, boiling water and then slow simmer for 15 minutes, the flavor of the spicy cabbage simmering out;

2, at the same time the shrimp with salt, wine and white pepper a little scratch pickle, the crab stick cut into cubes;

3, cut the tofu into cubes, the tofu poured into the soup, add miso soup seasoning, sprinkle a little pepper, medium heat, tofu cooking Through;

4, add shrimp and crab stick, soup again and again burn switch fire can be, in serving can sprinkle a few drops of sesame oil.

Nine, chicken fresh vegetables miso soup

Ingredients

Chicken, kelp, tofu, chanterelles, potatoes, green onions, carrots, needle, miso, mullein.

How to do it

1: Put kelp and chicken in a pot and boil.

2, remove the foam and put miso to cook well

3, add kimoto, add side dishes and cook for 8 minutes

4, finally add the golden needles to cook for a minute can be.

Ten, nori miso soup

Ingredients

Tofu, nori, woodchuck, miso packet, scallions, broth.

How to do it

1, boil the soup and add the right amount of miso.

2: Cook the miso until no lumps remain, then add seaweed and tofu and bring to a boil.

3, add the firewood fish, remove from the heat and sprinkle with chopped green onion.

Eleven, mushroom miso soup

Ingredients

Kimchi mushrooms, carrots, cabbage, miso.

How to do

1, all the vegetables washed, carrots cut into half-moon shape, enoki mushrooms cut into 2cm long small pieces, cabbage shredded.

2. Boil water, then add carrots and cook for 5 minutes

3. Add enoki mushrooms and cabbage and cook for 3 minutes, then add miso and stir well to turn off the heat.

Twelve, salmon miso soup

Ingredients

Salmon bones, tender tofu, kombu, shibori fillets, water, miso, shredded onion, green onion flowers, salt.

How to make it

1: Heat a tsp of oil in a saucepan and sauté the onion to make it soft. If you don't like the flavor of onion, you can omit it.

2. Add the salmon, cut into bite-size pieces, and fry the skinned part of the fish first.

3. Fry the salmon until the color changes, then remove from the pan and set aside. You don't have to cook it all the way through.

4: Pour 650ml of water into a pot, add a piece of kombu and bring the water to a boil over medium heat.

5: When the water comes to a boil, add the sliced woodchuck, turn off the heat as soon as the water comes to a boil again, cover the pot and simmer for 5 minutes.

6: Remove the sliced fish, add the tofu, cut into small pieces, and heat again over medium heat. When the water boils, remove the kombu and cut into strips.

7, turn down the heat and add miso to the pot. When you add it, place the miso in a soup ladle and into the saucepan. With your other hand, use chopsticks to stir the miso in the soup ladle so that it can completely dissolve.

8. After the miso is completely dissolved, try to taste the saltiness, and if you feel it is not salty enough, add salt or more miso according to your taste.

9, adjust to medium heat, almost boiling before, put the beginning of the prepared onion salmon slices as well as just cut into strips of kombu, the water can be turned off the heat, sprinkled with chopped green onions to complete.

Thirteen, shrimp ball needle mushroom miso soup

Ingredients

Sakura tofu, enoki mushrooms, young kelp, fresh shrimp, white miso, dried shrimp skin, shredded woodchuck.

How to do it

1: Remove the shrimp's threads and slit them from the back.

2: Soak tender kelp, cut cherry tofu into cubes, and dissolve white miso in 2 tablespoons of warm water.

3: Add 300g of water to a pot, add shredded shibori and shrimp skin and bring to a boil.

4: Next, add the soaked kelp with the water and broth into the pot, and when the pot boils, add the shrimp and sakura-yoku tofu.

5, once again boiled, add enoki mushrooms blanched.

6, finally pour in the melted white miso, do not need to boil, sprinkle with chopped scallions can be