Seafood Miso Soup
by Looking for Peach Blossom Island
Favorite
Difficulty
Easy
Time
10m
Serving
2
Miso is a miso made from fermented grains such as soybeans, and miso soup is miso soup. The soup made by miso soup is yellowish and rich in flavor. Generally, it can be cooked with seafood and it tastes very delicious.
Many people 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.
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 also be added. After the material becomes soft, it is necessary to add umami flavors. It comes from natural products such as dried fish and kelp. The diligent housewife will extract the umami flavor from soaking the kelp and then make the soup, but most people are busy or lazy and use ready-made products. The powder or granular umami flavour is just like the Chinese cooking with monosodium glutamate. Miso will be added afterwards. Take an appropriate amount of the soup spoon and add it to the soup, use the chopsticks to stir into the soup, melt, and a pot of nutritious miso soup with rice is ready.
Miso soup should not be boiled repeatedly, as miso will lose its aroma if heated again, so it is best to eat it immediately after it is cooked.
Miso soup contains amino acids that promote the secretion of human sleep hormone melatonin, which has a good effect on beauty. In addition, adding miso soup to dinner will also increase satiety. Drink plenty of miso soup, you can lose weight healthy and fall asleep quickly.
Many people 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.
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 also be added. After the material becomes soft, it is necessary to add umami flavors. It comes from natural products such as dried fish and kelp. The diligent housewife will extract the umami flavor from soaking the kelp and then make the soup, but most people are busy or lazy and use ready-made products. The powder or granular umami flavour is just like the Chinese cooking with monosodium glutamate. Miso will be added afterwards. Take an appropriate amount of the soup spoon and add it to the soup, use the chopsticks to stir into the soup, melt, and a pot of nutritious miso soup with rice is ready.
Miso soup should not be boiled repeatedly, as miso will lose its aroma if heated again, so it is best to eat it immediately after it is cooked.
Miso soup contains amino acids that promote the secretion of human sleep hormone melatonin, which has a good effect on beauty. In addition, adding miso soup to dinner will also increase satiety. Drink plenty of miso soup, you can lose weight healthy and fall asleep quickly.
