Mushroom Kelp Miso Soup

Mushroom Kelp Miso Soup

1. Material one.

2. Material two.

3. Soak the shiitake mushrooms in advance.

4. Wash the kelp and soak according to the instructions;

5. Cut kelp into thick shreds; cut shiitake mushrooms into thick slices; clarify the water for soaking shiitake mushrooms;

6. Cut the tofu into small pieces, soak in light salt water for 5 to 10 minutes, remove and drain the water for later use;

7. Cut the chives diagonally and set aside;

8. Add the water for soaking shiitake mushrooms to the soup pot;

9. Add shredded shiitake mushrooms and shredded seaweed, turn on a medium-to-low heat, and simmer until the soup slightly boils;

10. Add the tofu, keep a medium-to-low heat, and cook slowly;

11. Hit the foam in the middle;

12. Cook until the tofu floats and the soup slightly boils;

13. Using a small colander, put the miso into the colander, immerse the miso in the soup, use a spatula to slowly dissolve the miso; (you can also put the miso in a small bowl, put some soup, after dissolving the miso, Pour into the pot);

14. Cook for a while, turn off the heat without waiting for the soup to boil, add the chopped green onion, and it's ok.

Tips:

1. Use medium and small fires throughout the process, do not boil on high heat, otherwise the umami flavor will easily dissipate.

2. After adding the miso, do not cook for a long time or boil, otherwise the flavor of the miso will easily dissipate.

3. Use only miso for seasoning, and adjust the amount of miso appropriately according to the variety and saltiness of the miso. The best way is to add a small amount several times, taste the taste and add it again.

4. If it is still too pale, you can add some salt.

5. Make less, eat it at one time, and reheat the miso to taste bad.