What's in Japanese miso soup?

What dish to put in Japanese miso soup and how to cook it? What ingredients do you need to learn to cook Japanese miso soup? Teacher Jie Jie lets you easily make nutritious and delicious Japanese miso soup.

Some bean flour asked me how to make miso soup. I recorded the process when I was cooking today ~ The ingredients in miso soup can be added or subtracted according to my own preferences. Half of the soup ordered by the fast food restaurant only contains tofu and seaweed, and finally sprinkled with chopped green onion. I remember that when I first came to Japan, I was particularly uncomfortable to eat raw chopped green onion, but now I am getting used to it ~ I didn't put chopped green onion today, because there is no chopped green onion at home. . .

Ingredients of Japanese Miso Soup;

Ingredients: 3-4 portions, 3 pieces of Japanese bean curd, 8cm of white radish, 2 small green vegetables, 800ml of water, 3-4g of juice powder, 5ml of miso 10ml, 5 ml of Japanese soy sauce, 60g of miso and appropriate amount of chopped green onion (optional).

Steps of Japanese cooking miso soup:

Illustration of Japanese cuisine miso soup 1

1. Japanese bean curd can be degreased with hot water first. It doesn't matter if this step is omitted. You can use China's oily tofu instead.

Japanese cuisine miso soup illustration 2

2. Cut into small pieces for use.

Japanese cuisine miso soup illustration 3

3. Radish is about seven or eight centimeters.

Japanese cuisine miso soup illustration 4

4. First cut into thick slices of about 1cm, and then cut into long thin slices.

Japanese cuisine miso soup illustration 5

5. Two green vegetables, cut into pieces of 1cm.

Japanese cuisine miso soup illustration 6

6. Put the radish and oily tofu into the pot and put the green menu aside.

Japanese cuisine miso soup illustration 7

7. 800ml of water at home, continue to cook for about 2 minutes after boiling, and add juice powder, miso and soy sauce.

Japanese cuisine miso soup illustration 8

8. Then add the vegetables, boil them again and turn down the heat.

Japanese cuisine miso soup illustration 9

9. Add miso, don't put it directly. Dilute miso and hot soup in a spoon with chopsticks, and then add them to the pot completely, otherwise there will be a lump of miso that will not melt.

Ingredients: Miso, Tofu, Chaiyu, kelp bud (dried), dried fish, dried shrimp, onion, kelp and onion (dried kelp).

Exercise:

1. Add a little warm water to taste and mix well. Dice tofu, cut onion into small pieces, shred onion, soak kelp buds in water and filter for later use.

2. Put the kelp in the pot, pick it up when it is boiled, then add firewood, turn on the fire and filter (firewood broth).

3. Putting Chai Yu stock, tofu, miso and onion stew (dried fish can also be added) miso soup is an indispensable thing in Japanese cuisine. You must drink miso soup before eating Japanese food. The method is simple as long as there is Japanese miso sauce.

Composition details

Crab claw mushroom, tofu, Japanese miso, Undaria pinnatifida, chopped green onion.

1, bring water to a boil, add miso sauce, and add a little until you feel the taste is right. Stir continuously until the flavor is completely dissolved.

Add the crab claw mushroom and tofu blanched in advance and put them into the pot. When it is almost ready, add Undaria pinnatifida and sprinkle with chopped green onion.

2. Finished products are completed.