Miso soup (味噌汁, misoshiru) is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed.
In addition, there are many optional ingredients that may be added depending on regional and seasonal recipes, and personal preference.
Along with suimono (clear soup), Miso soup is considered to be one of the two basic soup types of Japanese cuisine.
Bahan Membuat Soup Miso
- 1 bh tahu jepang macem sakake gt potong kotak kecil2.
- Secukupnya seaweed kering rendam gunting kecil2.
- 1 sdm penuh Miso paste.
- 1 sdt dashi / kalo ga py pake totole campur gula dikit.
Langkah Memasak Soup Miso
- Didihkan air masukan dashi dan miso pasta aduk2 sampai larut.
- Masukan tahu didihkan lg.
- Masukan seaweed tutup dan matikan api.
- Sajikan dengan irisan daun bawang.
- Sajikan panas.
It's made with dashi, miso, and solid ingredients such as vegetables, tofu, and seaweed. The base of traditional miso soup is a simple combination of dashi and miso. Dashi is a basic Japanese soup stock, made with dried bonito flakes, kelp and anchovy. Dashi is used extensively in Japanese cooking. Miso is a fermented paste created from a mixture of soybeans, sea salt and rice koji.
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