Miso soup with tofu and salmon
4 servings
30 minutes
Recipe from the restaurant "Sakura blossom". Miso soup is not the traditional soup that Russians are used to. In Japan, miso soup is a broth that is poured over a hot dish. Miso soup contains a large amount of sodium and is rich in vitamins. The enzymes in the soup have an excellent effect on digestion and also help restore intestinal microflora.
1
First, when preparing miso soup, it is necessary to soak the kombu seaweed in cold water for an hour in the refrigerator. After an hour, remove the kombu from the water and heat the water gently. It is very important not to let the water boil.
- Water: 1 l
- Kombu seaweed: 30 g
2
Heat water to 70 degrees, add 10 grams of dry fish broth hondashi, and stir until the granules are completely dissolved.
- Hondasi dry broth: 10 g
3
Then bring the water to 90 degrees and first add the miso paste, followed by sake, mirin, and soy sauce in the specified order. After 5 minutes, the broth is ready.
- Miso paste: 40 g
- Sake: 50 ml
- Mirin: 50 ml
- Soy sauce: 30 ml
4
First, clean and boil the vegetables, then cut them into convenient and pleasant pieces to eat. Rinse the salmon, dry it with paper towels, and then cut it into cubes. After that, blanch the raw salmon in boiling water for just 3 minutes and transfer it to a separate plate for serving. This method of preparing salmon will allow it to firm up while preserving the true flavor of the fish. Also cut the block of silken tofu into cubes.
- Salmon: 300 g
- Carrot: 1 piece
- Daikon: 300 g
- Tofu: 100 g
5
Assemble the dish. Place salmon, vegetables, and tofu at the bottom of the plate. Then pour miso broth over everything. For decoration, you can slice green onion feathers at an angle and sprinkle them on top of the dish. To add spiciness to the soup, Japanese people add wasabi to the finished dish. Miso soup should be eaten with chopsticks and a special Japanese spoon.
- Water: 1 l