Miso Soup or Misoshiru (味噌汁) is a Japanese soup that can accompany a bowl of rice for any meal of the day, however, it's a staple of Japanese breakfasts.
Making miso soup at home is one of the simplest and most satisfying ways to treat yourself during As Sonoko Sakai explains, classic miso soup is simple and satisfying on its own— but that doesn't.
Miso Soup is soul food for Japanese people.
Bahan Membuat Miso Soup
- 1 blok Tahu Sutra.
- 3 sdm Dried Wakame (rumput laut kering).
- 5 sdm Dashinomoto/kaldu ikan.
- 3 sdm Bumbu Miso Enachan.
- secukupnya Garam.
- secukupnya Gula/mirin (1 sdm).
- secukupnya Lada.
- Daun Bawang.
- 800 ml Air.
Langkah Memasak Miso Soup
- Rendam dry wakame di dlm air sampi berbentuk lembaran. potong tahu kotak2 kecil..
- Rebus air di panci, lalu tuang dashinomoto, masak hingga air mendidih..
- Setelah air mendidih masukkan tahu dan rumput laut ke panci, lalu masukkan bumbu miso, garam, gula, lada. Masak hingga mendidih, cek rasa..
- Masukkan daun bawang, masak sebentar lalu matikan kompor. Sajikan sup selagi panas. Selamat mencoba!.
How Is Miso Soup Traditionally Served? Authentic Japanese Miso Soup In Japan, miso soup is traditionally served by placing it in a small bowl and sipped without a spoon. Miso soup is very simple yet a very delicious and flavourful soup packed with Umami. The ingredients required to make miso soup are "Dashi" stock, miso paste, and a few other ingredients and fragrant. Choose the method that fits your time available!
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