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
- 1/2 kotak tahu sutra potong dadu kecil.
- Sedikit wakame (rumput laut kering).
- 1 sdm kaldu ikan (dashi).
- 1 sdm pasta miso.
- 1/2 kotak jamur shimeji buang akar dan cuci bersih.
- 500 ml air.
Langkah Memasak Miso soup
- Panaskan air hingga mendidih, masukkan jamur.
- Setelah 5 menit kecilkan api, tunggu sampai jamur matang dan berubah warna. Masukkan dasi.
- Masukkan tahu, aduk, tunggu 5 menit.
- Matikan api. Masukkan pasta miso, aduk.
- Koreksi rasa, jika kurang asin tambahkan pasta miso lg.
- Siapkan mangkuk, beri wakame sedikit saja di mangkuk (krn nanti akan mengembang jd banyak).
- Tuang kuah miso ke dalam mangkuk berisi wakame. Tunggu sebentar sampai wakame mengembang.
- Siap dimakan😋😋.
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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