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 Misoshiru Recipe
Miso soup is a traditional dish of the land of the Rising Sun. It is a broth made from fermented soy bean paste. As additional components, only wakame seaweed and tofu cheese are added to the traditional misoshira. In addition to traditional ingredients, you can use mushrooms, egg, noodles, fish or seafood.
Course First Course Dishes, Picnic Food Dishes, Special Food Dishes
Cuisine Japan Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course First Course Dishes, Picnic Food Dishes, Special Food Dishes
Cuisine Japan Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Prepare the products. I use a ready-made misosup kit with miso paste and wakame seaweed. Instead of shiitake, I use oyster mushrooms. Dry wakame algae should be soaked in water so that they swell.
    Prepare the products. I use a ready-made misosup kit with miso paste and wakame seaweed. Instead of shiitake, I use oyster mushrooms. Dry wakame algae should be soaked in water so that they swell.
  2. Fry the mushrooms over high heat in a dry or lightly oiled frying pan. Transfer from the frying pan to a bowl. In the classic version, the mushrooms are boiled.
    Fry the mushrooms over high heat in a dry or lightly oiled frying pan. Transfer from the frying pan to a bowl. In the classic version, the mushrooms are boiled.
  3. Cut the tofu cheese into cubes and lightly dry it in the same pan as the mushrooms. In the traditional soup, not fried tofu is used, thus I moved away from the classic version.
    Cut the tofu cheese into cubes and lightly dry it in the same pan as the mushrooms. In the traditional soup, not fried tofu is used, thus I moved away from the classic version.
  4. Cook vegetable broth from celery, oyster mushroom legs, onions with the addition of nori seaweed.
    Cook vegetable broth from celery, oyster mushroom legs, onions with the addition of nori seaweed.
  5. After boiling, strain the broth, let it cool slightly and dissolve the prepared miso paste in it.
    After boiling, strain the broth, let it cool slightly and dissolve the prepared miso paste in it.
  6. Broth with dissolved miso paste should not be boiled. Adjust the taste with soy sauce. In serving plates, arrange tofu cubes, mushrooms, wakame seaweed squeezed from excess moisture, soy sprouts for texture. Pour in the broth. Sprinkle the soup with green onions on top and, if desired, add a little hot pepper.Everyone knows the benefits of fermented foods. In all world cuisines, there are recipes for fermented dishes: sauerkraut, kumis, kombucha, yogurt, kimchi, ayran, etc. Miso paste is a traditional Japanese seasoning, which is a thick paste made from soybeans that have been fermented with salt, and koji yeast. in 1945.
    Broth with dissolved miso paste should not be boiled. Adjust the taste with soy sauce. In serving plates, arrange tofu cubes, mushrooms, wakame seaweed squeezed from excess moisture, soy sprouts for texture. Pour in the broth. Sprinkle the soup with green onions on top and, if desired, add a little hot pepper.Everyone knows the benefits of fermented foods. In all world cuisines, there are recipes for fermented dishes: sauerkraut, kumis, kombucha, yogurt, kimchi, ayran, etc. Miso paste is a traditional Japanese seasoning, which is a thick paste made from soybeans that have been fermented with salt, and koji yeast. in 1945.
  7. Miso is a rather mysterious product in taste and specific in color for us. The Japanese researcher T. Aizuki in his book "Physical Health and Nutrition" wrote: "I believe that miso belongs to the highest class of medicines that help prevent illness and strengthen the body through their regular use." In Japan, miso soup is eaten every day, and it is believed that it is thanks to this that the Japanese live for a long time and get sick a little. A direct proof of the benefits of miso paste was the established fact that it was the radio-protective properties of miso that helped thousands of radiation victims survive after the bombing of Hiroshima and Nagasaki
    Miso is a rather mysterious product in taste and specific in color for us. The Japanese researcher T. Aizuki in his book "Physical Health and Nutrition" wrote: "I believe that miso belongs to the highest class of medicines that help prevent illness and strengthen the body through their regular use." In Japan, miso soup is eaten every day, and it is believed that it is thanks to this that the Japanese live for a long time and get sick a little. A direct proof of the benefits of miso paste was the established fact that it was the radio-protective properties of miso that helped thousands of radiation victims survive after the bombing of Hiroshima and Nagasaki
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