[nekonomi Miso Soup]-the Warmest Bowl of Soup in Winter

Name: [nekonomi Miso Soup]-the Warmest Bowl of Soup in Winter
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 5g Dried wakame; 150g tofu; 100g White jade mushroom; 20g Dried shrimp; Some Coriander; 3 tablespoons Miso sauce

by Jun Meng dark blue

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

It is no exaggeration to call miso soup the "national soup" of Japan. Japanese people must drink this soup as long as they eat. The dining etiquette taught in Japanese elementary schools is to drink miso soup in the first bite, rice in the second bite, and vegetables in the third bite. What is the charm of miso soup that can make Japanese people who care about food love so much?

The so-called "miso" is a sauce made from soybeans after fermentation. The Japanese regard miso as an important condiment like salt and soy sauce. The method of authentic Japanese miso soup is to boil water in a small pot and add the bottom material. The representative is tofu and sea vegetables. In addition, various vegetables such as radish, eggplant, potatoes, onions, etc. can be added.

In Japan, wakame miso soup is drunk by people who are older and older almost every day. It turns out that Wakame is the king of strong alkalis. Wakame is rich in plant fibers. 5 grams of Wakame contains two grams of plant fibers. These plant fibers are divided into water-soluble plant fibers and insoluble plant fibers. Water-soluble plant fiber is rich in polysaccharides, alginic acid. Alginic acid can be combined with salt in other foods to promote salt excretion and unknowingly reduce the body's absorption of salt.

As we all know, as the elderly get older, their taste buds will gradually become sluggish, and they will unknowingly ingest excessive amounts of salt. If you can drink a bowl of wakame miso soup every day, you can not only reduce salt absorption, but also lower blood pressure, and promote health. It really serves multiple purposes. The longevity of Japanese people is also related to the daily consumption of wakame miso soup. "

Ingredients

5g Dried Wakame
150g Tofu
100g White Jade Mushroom
20g Dried Shrimp
Some Coriander
3 tablespoons Miso Sauce

[nekonomi Miso Soup]-the Warmest Bowl of Soup in Winter

1. Ingredients: 5 grams of dried wakame, 150 grams of internal fat tofu, 100 grams of white jade mushroom Ingredients: 20 grams of dried shrimp, coriander, appropriate seasoning: 3 tablespoons of miso paste

[nekonomi Miso Soup]-the Warmest Bowl of Soup in Winter recipe

2. Take 3 tablespoons of miso paste and dissolve in warm water.

3. Boil water in the pot. After the water is boiled, put the white jade mushrooms in the pot and blanch them. After the white jade mushrooms are blanched, take them out and let them cool for later use.

4. Put the dried wakame, dried shrimp skin and coriander in a bowl

5. Cut the internal fat tofu into cubes for later use

6. Boil water in the pot again. After the water is boiled, put the white shiitake mushrooms and the internal fat tofu into the pot, and slowly pour the miso sauce into the pot

7. Put the boiled soup into a bowl with dried pantyhose

Tips:
1. Miso and dried shrimp skin have a salty and umami taste, so this dish does not need to add any seasoning flavor;
2. White jade mushrooms should be blanched to remove the peculiar smell;
3. Dried wakame does not need to be boiled in a pot. Its water absorption is very strong. Just boil the soup and put it in a bowl with dried wakame. If it is cooked in a pot, it will affect the taste and look. of.