[poppy Kitchen] A Bowl of Miso Soup, Warm Your Heart and Stomach

[poppy Kitchen] A Bowl of Miso Soup, Warm Your Heart and Stomach

1. Ingredients: kelp, bonito, wakame, red miso and white miso, spring onions, soft tofu

2. Broth: You need to soak kelp in advance for at least three hours. One piece of kelp, the white part is sea salt, you can rinse it a little bit, one is to clean the kelp, and the other is to avoid soaking the kelp with too salty broth. After tearing into several pieces, add four bowls of water (filtered water is best). I soaked it in the refrigerator the night before and took it out the next day. Boil the kelp water on a small fire and remove the kelp when the water is about to boil. The boiling water is easy to boil the kelp directly, and it will also produce a bitter taste.

3. After the water boils, add the bonito, press it with a spoon, so that the bonito is completely immersed in the kelp water. Cook on low heat for 2-3 minutes. Filter with coffee filter paper or gauze, and take only the broth. carry out!

4. Miso soup: 1 miso: half red miso + half white miso mixed together. Red and white miso each has its own flavor, we mix together 1+1>2.

5. The tofu is placed in 1cm^3 cubes in the soup bowl. No need to cook, the tofu itself is cooked. Handle with care and don't break the tofu. The wakame is soaked in cool white, about 5 minutes. When the wakame is unfolded, squeeze the water into the soup bowl. Cut the shallots into very fine shreds and put them in the soup bowl.

6. Put the tofu, wakame and green onions in the soup bowl.

7. After the broth is boiling, turn off the heat. Add miso. It is about 1 cup + 1 table spoon of miso. note! Don't put the miso all in one at a time, just put it bit by bit, try the taste, and stop when you know the salty taste is enough. Use a strainer and a spoon to melt all the miso in the broth. If the soup is cold, warm it up a bit and don't boil it!

8. Pour into a bowl full of tofu, wakame, and tofu. Use the heat of the soup to stimulate the taste of all ingredients. Wait a minute for all the flavors to fully merge. You can start!

9. Japanese people like to drink miso soup while stirring with chopsticks. They don't use a spoon. Try a bowl of warm miso soup with chopsticks!

Tips:

One mistake that people often make is to boil the soup after adding miso. Miso is not! can! Be! cook! open! of! !
Miso is fermented and has many beneficial bacteria. Boiling the miso soup will kill the beneficial bacteria.
The prepared stock can not only be used as miso soup, but also other seafood-flavored dishes. The unused broth can be sealed and put in the refrigerator after it has cooled completely, and it is best to use it up within three days.
Take out the unused bonito and kelp to make a seasoning. When you have time to go to a Japanese restaurant with a good recipe, the green onions will be cut extremely finely. Everything must be the best. Why should green onions be cut so finely? If the green onion is thick, you will get a piece of green onion when you drink the soup, which will affect the experience very much, bad review! The green onions are finely chopped, the soup has the fragrance of green onions, and you don’t feel a lot of green onions.
Wait one minute after making it, so that all the ingredients have time to mix thoroughly and all the flavors come out.
what? You ask me if I can put other ingredients? of course can!
what? You ask me why I don’t put other ingredients? Didn’t I say that it’s the basic model!