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 sdm pasta red miso (atau 1,5 sdm pasta white miso).
- 400 ml air.
- 1 sdt dashi bubuk (me: hondashi).
- 1/2 sdt sababushi/katsuoboshi (me: ga pake).
- 2 sdm wakame kering.
- 1/2 bungkus tahu sutera, potong dadu.
- 1 batang daun bawang, iris tipis (me: ga pake).
- sesuai selera Isian lain.
Langkah Memasak Miso Soup
- Rendam wakame hingga mengembang. Potong kecil2 (me: udah pake yg kecil2 jd gaperlu dipotong).
- Bisa tambahkan isian lain seperti jamur (enoki, shitake, shimeji, dll), asparagus, potongan ikan, crabstick, kerang, lobak, dll.
- Rebus air dan katsuoboshi hingga setengah mendidih, masukkan pasta miso, aduk rata. Biarkan mendidih, tambahkan dashi..
- Siapkan wakame, tahu sutera, dan isian lainnya (jika pakai), siram dengan kuah miso panas. Taburi daun bawang. Siap disajikan panas2. 💛.
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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