Miso soup: video recipe
Japanese dishes attract gourmets all over the world, and it’s not just their exoticism and bright taste. These dishes are distinguished by a perfectly matched composition of products, which improves digestion, increases immunity and restores vitamin balance. See for yourself – make a traditional miso soup.
A simple recipe for miso soup with shiitake mushrooms
Ingredients: – 4 tbsp. water; – 4 tsp. instant broth Dasi; – 2 tbsp. light miso paste; – 200 g of tofu; – 10 shiitake mushrooms; – 5 green onions.
Miso paste, the main ingredient in the soup, is made by fermenting soybeans using a special type of mold. It already contains a sufficient amount of salt, so the liquid dish is not additionally salted.
Pour water into a saucepan, dilute the Dashi powder in it, put it on medium heat and heat until it boils. Soak the mushrooms in warm water, rinse them well, cut into slices. Transfer them to broth and cook for 2 minutes. Cut the tofu into small cubes and toss over the shiitake.
Take a ladle of the resulting soup liquid, pour it into a cup, completely dissolve the miso paste in it, return it back to the pan, stir everything and immediately remove the dishes from the stove. You cannot boil misosup, otherwise its specific taste and aroma will be lost. Pour it into deep bowls and sprinkle each serving with chopped green onions.
Ingredients: – 4 tbsp. water; – 12 king or tiger prawns; – 2 strips of kombu seaweed 15 cm long; – 2 tbsp. granulated hondashi fish broth; – 150 g of tofu; – 1,5 tbsp. light or dark miso paste; – 1 tbsp. sake or dry white wine; – 1,5 tbsp. soy sauce – a small bunch of green onions.
The Japanese take miso soup at any time of the day for breakfast, lunch or dinner. In Japan, soup is not a liquid dish, but a hot drink that is drunk rather than eaten with chopsticks.
Boil the shrimp and peel them of the shell and head, leaving the tails. Place the seaweed in cold water in a saucepan or saucepan and bring to a boil. Cook them for 5-10 minutes, then remove with a slotted spoon and set aside for now. Season the resulting Dasi broth with hondashi granules, mix everything thoroughly and reduce the temperature to a minimum.
Mix miso paste with 1 tbsp. hot dashi until smooth and add to the pan along with sake or wine and soy sauce. Cut a piece of tofu into sticks or cubes, chop the green onions and boiled seaweed. Prepare 4 bowls. Place an equal number of chopped kombu on the bottom of each of them, place tofu and shrimp carcasses on top, with their tails up. Gently scatter the hot stock evenly and add the chopped green onions.