How to Cook Miso Soup Recipe Healthy Food,Japanese Food
"Miso Soup Recipe Healthy Food,Japanese Food,Ingredients for dashi,Ingredients for miso soup,How to make miso soup How to make dashi,How to make miso s"
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Miso Soup Recipe Healthy Food, Japanese Food |
Dalgano - Recipes Japan This simple dish that is always a compliment to the main food menu turns out to have great health. Miso soup is made from fermented soybean paste. The content of bacteria, enzymes, antioxidants, vitamins, and minerals in it is very important for the body.
World nutrition experts also agree that miso soup plays a role in increasing immunity, strengthening understanding, lowering cholesterol, making you more confident, reducing stress, and can improve skin too.
There will be no regrets after eating here because the quality of the meat is all premium. The miso soup offered is also appetizing because it tastes just right and is full of vegetables. Let's see how to make it
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Ingredients for dashi:
- 500 ml water
- 1 piece (about 5cm) kombu / dried black seaweed
- 450 gr dried bonito flakes/ katsuobushi (optional)
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Ingredients for miso soup:
- 4 ounces silky or solid tofu, drained
- 1 to 2 medium scallions
- 2 tablespoons red or white miso paste
How to make miso soup How to make dashi:
- Boil water and kombu in a 1-liter saucepan over medium heat.
- Remove the kombu when the water starts to boil. If using bonito can be added after the kombu is removed and let the water boil. Boil for about 1 minute, then remove from the pan and let it rest for 5 minutes.
- Strain the bonito from the dashi and add water or stock if needed as this recipe calls for 500 ml of dashi.
How to make miso soup:
- Cut the tofu into very small dice, about 1 cm, and thinly slice the scallions.
- Heat the broth over low heat. Pour the dashi or stock back into the saucepan and cook slowly over medium-high heat.
- In a small, heat-resistant container, put the miso and take 125 ml of dashi. Mix until the miso is completely dissolved until there are no lumps.
- Pour the dissolved miso solution into the boiling dashi.
- Reduce the heat to medium-low and add the tofu to the miso-mixed dashi.
- Simmer to warm tofu for 1-2 minutes. Do not boil the gravy after the tofu is added.
- Serve miso soup in a bowl with a sprinkling of spring onions