The Japanese Teach You How to Make Miso Soup (japanese Home Cooking, You Can’t Drink Enough for A Lifetime~)
1.
The miso soup is ready! There is a strong scent of bonito flower floating all over the room-this is the taste of Japanese mothers!
It is said that the secret of Japanese health and longevity is to drink at least one bowl of miso soup every day. Miso is a fermented food, rich in protein, amino acids and dietary fiber. With a variety of vegetables and ingredients, the miso soup made is not only delicious, but also more balanced in nutrition, which can solve or improve the problem of children's partial food.
For those who stay in the air-conditioned room for a long time in the cold winter or summer, drink a bowl to warm up the body, stomach and heart💕
2.
Peel the onion, wash it, and cut it into silk.
Remove the stalks of the enoki mushrooms, wash them, and cut them in the middle.
Cut the tofu into small pieces for later use.
3.
Prepare 3 to 5 grams of bonito flakes, 3 grams of wakame and 50 grams of miso.
4.
Pour 600ml of cold water into the pot and pour 3 to 5 grams of bonito flakes (if there is no bonito flakes, you can use a small piece of kelp or dried kelp instead).
Bring the water to a boil and turn off the heat.
Let stand for 2 minutes and remove the bonito flakes.
5.
Fire again.
Add shredded onion, enoki mushrooms, tofu cubes and dried wakame, and cook for 2 minutes.
Put the miso in a frying spoon, add a small amount of soup, use chopsticks to open the miso, pour it into the pot, and stir evenly.
Simmer on low heat for 2 minutes (cook until the onion is soft), then turn off the heat.
Tips:
1. In addition to the ingredients in the recipe, you can use the vegetables and ingredients you like or have in the refrigerator. Such as potatoes, radishes, spinach, lettuce, carrots, cabbage, cabbage and other mushrooms.
2. If you don't have miso at home, you can use Tohoku miso instead.
3. The saltiness and taste of miso produced by different manufacturers will be different, and the amount of miso used should be adjusted according to the saltiness of their own miso (miso)!
4. If there is no bonito flower, you can use 1 small piece of kelp (or dried kelp) instead.