Japanese Miso Soup

Name: Japanese Miso Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Fresh kelp; 100g Soft tofu; 3 pcs Tricholoma; a little shallot; 2 tablespoons Japanese white miso; 1 spoon Master Cook; 1 tablespoon Mirin

by Feng Xue Zui Ting Quan

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Miso soup is the most common soup in Japan. It is refreshing and warm to the stomach. It can be cooked with any vegetables and seafood.

I used to cook miso soup by myself, and I was always confused: Why did I also buy miso, and how to adjust the various seasonings at home can't make the soup flavor of the Japanese food store? After doing my homework, I learned that the original Japanese miso soup was not boiled with water, but with Japanese-style stock (made with bonito, kelp, and dried small fish to extract the soup).

But just for the sake of a bowl of soup, the ingredients are too complicated 🙄...Until I accidentally saw the introduction of Yuuuma, a Japanese gourmet, it turned out that Japanese people usually use cooking masters to solve it! Immediately grow grass to find it back. Then, hehe, you can make miso soup that is as delicious as a Japanese food store at home 😋"

Ingredients

150g Fresh Kelp
100g Soft Tofu
3 pcs Tricholoma
a little Shallot
2 tablespoons Japanese White Miso
1 spoon Master Cook
1 tablespoon Mirin

Japanese Miso Soup

1. Prepare the ingredients. Kelp changed to diamond shape knife, tofu cut into pieces, tricholoma slice

2. Bring water to a boil, pour in all the ingredients, cook for 10 minutes on medium heat

3. Skim the froth, turn to low heat, add in Master Cook, Weilin

4. Take an empty bowl and add an appropriate amount of miso. The ratio is about one full bowl of water and one level scoop of miso

5. Scoop some soup from the pot and stir patiently to melt the miso

6. Pour the melted miso back into the soup pot, simmer for a while, turn off the heat immediately before boiling

7. Served, sprinkle a little chopped green onion

8. Finished picture

Tips:
1. Don't boil miso, it will break the taste.

2. Gamolin is purely a personal preference, I feel that it can enhance the umami taste, there is nothing to ignore.

3. Cooking master is a Japanese natural seasoning extracted from dry smoked bonito and kombu, which is equivalent to chicken powder. But don't ask me if I can substitute chicken powder 😅

4. Tofu kelp is the most basic collocation, any other vegetables and seafood can be substituted.

5. Miso is divided into white miso, red-white mixed miso, and red miso. The saltiness increases in order and can be selected according to taste. I personally think that white miso is more suitable for cooking soup, and red miso is more suitable for cooking.