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
- 720 ml air.
- 50 gr katsuobushi (atau segenggaman tangan).
- 1 buah jamur shiitake (slice).
- 3 sdm miso.
- 1 kotak tahu sutera (potong dadu).
- 1 Batang daun bawang (sliced).
- secukupnya konbu (rumput laut kering).
Langkah Memasak Miso Soup
- Rebus air hingga mendidih lalu masukkan katsuobushi dan jamur shiitake. Kecilkan api dan biarkan selama 5-7 menit. Lalu angkat dan sisihkan katsuobushinya hingga hanya tersisa air kaldu dan shiitake..
- Di posisi api paling kecil, masukkan miso 1sdm dengan menggunakan saringan agar lebih mudah larutnya. Setiap sendok makan miso larut, dicicip rasanya. Kalau kurang asin boleh tambah..
- Masukkan tahu sutera yg telah dipotong kotak dadu..
- Masukkan konbu.
- Masukkan daun bawang dan miso soup siap disajikan..
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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