How much to cook miso soup?
It takes half an hour to make miso soup from miso paste and dasha broth.
How to make Japanese miso soup
Products
(for 8 servings)
Dasha broth (dashi) - 8 cups, about 2 liters
Miso paste (your choice: white, mixed or red) - 6 tablespoons
Tofu cheese - 300 grams
Wakame (seaweed) or nori (red seaweed) - two leaves
How to make Japanese miso soup
1. Measure out 8 cups of dasha broth and 6 tablespoons of miso paste.
2. Cut the tofu into cubes (cubes approx. 1 cm x 1 cm).
3. Soak wakame in water for 10 minutes. If replacing wakame with nori, then do not soak.
4. Rinse wakame, cut into strips.
5. Bring the finished dasha broth to a boil.
6. Add prepared tofu to the dashi broth.
7. Add dashi wakame to the broth.
8. Mix all products.
9. Add 6 tablespoons of miso paste to the dasha broth.
10. Stir the soup thoroughly until the miso paste is completely dissolved.
11. Pour the soup into bowls or bowls.
12. Ready soup can be served with sprigs of parsley or green onions.
Fusofacts
- Miso soup is one of the most famous dishes in Japanese cuisine. The dish is very ancient (over 750 years old) and very revered by the Japanese. The difference between it and those soups that we are used to cooking is that you can not eat it, but drink it.- In Russia, miso is sold most often in the form of a paste with a very thick consistency. Miso paste is obtained by fermentation of soybeans, wheat, rice, barley or a mixture of these products. A special type of mold is used for fermentation. Along with rice, miso forms the basis of Japanese food culture. Today, three types of miso are used to make soup: white miso (based on rice, wheat or barley), red miso (made by fermenting soybeans) and mixed miso.
- Miso soup is cooked on the basis of dashi broth ("dashi"), the basis of many Japanese sauces and soups. The broth consists of the following components: bonito (tuna meat powder), kombu (Japanese seaweed plates), niboshi (dried anchovies without salt).All of these products can be found in the East Asian section of the supermarket. If these products are not on sale, the kombu can be replaced with red nori algae, and niboshi anchovies - with ordinary salted anchovies. But if you are using salted anchovies, be very careful when adding salt to the miso soup.
- For the preparation of miso soup, you can purchase a ready-made dry mixture (very convenient: boil in broth or boiling water - and the base for the miso soup is ready). The cost of the mixture in Moscow for April-July 2019 is 400 rubles / 500 grams.
- Important! Miso soup should not be boiled after adding finished miso paste as it loses its beneficial properties. You shouldn't prepare miso soup for future use. It's important to cook as much as you can eat in one go.
- Miso soup is served in small bowls: first, the broth is drunk, and then the rest of the thick part of the soup is eaten with chopsticks.
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Last update Author / Editor - Lydia Ivanova