Miso is made with soy beans, and soy bean is very good for health.
Miso soup is the representive flavor of Japanese people.
And any ingredients are suitable for Miso soup!!
| Miso Soup Measuring Suggestions(2 servings) | |
| Soup stock | 1 2/3 U.S. cups stock |
| Miso Paste | 2 Tbsps miso |
1. Fill a pot with the dashi stock or cold water, and place it over heat.
2. Add ingredients. Put anything sold that will take time to cook thoroughly (guant white radish, turnip, potato and other edible roots) first. When, using clams such as short-necked clams or tofu as an ingredient, put them from the outset.
3. Turn up the heat to high. When the liquid comes to the boile, turn down the heat to medium.
4. Make sure that the ingredients are thoroughly cooked, and turn down the heat to low. Soften an appropriate amount of miso in a ladle or strainer, and gradually dissolve it into the liquid.
5. Turn up the heat to medium again, and sprinkle chopped 'naga-negi' onion, trefoil or bannou-negi onion all over the soup. Turn off the heat immediately before it begins to boil.
*Never boil the liquid once you have dissolved miso into it because boiling will spoil the flavor.
*Add miso gradually while adjusting the taste. You cannot make adjustments if you put the miso in all at once.
*If two different types of miso are combined and mixed, the flavor of the soup will be further enhanced.
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