Miso soup recipe wakame seaweed and tofu
Shall be prepared
Material of miso soup Broth (4 servings)
4.5 cup water
A piece of kelp 10cm angle
1 cup dried bonito
Material of miso soup (2 servings)
Tofu 1/4 chome
Dried seaweed 2ｇ
Delicious miso soup is determined by the broth!
[The broth of the best basic miso soup]
Bonito broth natural, blend of natural kelp broth
1 Was placed in a pan and kelp 10cm angle to 4.5 cups of water, and subjected to fire without the lid.
2 Remove the kelp over about 20 minutes over low heat, and when it becomes boiling before.
Point! It is not boiled never flavor since fall
3 In boiling water and remove the kelp, and then heated over medium heat and put the 1 cup dried bonito.
4 Take to quiet the scum of the liquid surface, after re-boiling, and then allowed to stand off the heat.
(About 2 minutes) dried bonito When you're sunk, with a cloth strainer and strained the broth.
Point! Do not stir it could cause bitterness, soup stock shell is not strongly narrowed
【Delicious miso soup is determined by the timing of solving miso】
How to make miso soup
Miso soup and green onion tofu simple, seaweed
1 The diced tofu, green onion have to Koguchikiri, back in the water dried seaweed, leave drained.
2 Was subjected to fire and put the broth in a pot, put tofu, seaweed, to boil.
3 Once boiled,, add green onion just before you put beaten little by little miso, boil, turn off the heat.
Point! Turn off the heat if you made just before boiling to put miso as "Futsu~tsu"
4 The Kyosu in Yoso~tsu to bowl flowers boiled.
※It describes the representation of Japan's own
Moment to know, such as cooked food and soup begins to boil. However it is in a state of good flavor and fragrance, soup and miso soup to stop the fire at this time.
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