Miso soup
6 servings
30 minutes
In Russian, it's just miso soup. A basic dish that has become a symbol of Japan no less than sushi. Just add water, grind and mix - that's the whole recipe in a nutshell. True, to make it, you'll need miso paste, dry broth and dashi, seaweed and tofu for dressing. Although, according to Japanese chef Kobayashi Katsuhiko, in Japan miso is served empty, since in a traditional waseku meal, miso plays the role of a drink rather than a soup. It is brought at the beginning of the meal, and during the meal, sip by sip, all other dishes are washed down with it to cleanse the taste buds and restore appetite. That's why you won't find mushrooms or shrimp in miso in Japan. All these additional ingredients have grown like shells to the bottom of a ship when the soup reached overseas Japanese restaurants . .
1
Prepare the necessary ingredients.
2
Soak the dried seaweed in cold water for 10-15 minutes. Then cut them into small rectangles or thin strips.
- Wakame seaweed: 15 g
3
Bring water to a boil, add dashi powder, stir, and leave on medium heat.
- Water: 700 ml
- Dashi powder: 2 teaspoons
4
Mix the miso paste with a small amount of hot broth from the pot until smooth and lump-free.
- Miso paste: 4 tablespoons
5
Pour the mixture into the pot.
6
Cut the tofu into cubes about 1 cm on each side.
- Tofu: 150 g
7
Add it and the seaweed to the pot, reduce the heat to low, the soup should not boil. Heat for 5 minutes.
- Wakame seaweed: 15 g
- Miso paste: 4 tablespoons
- Tofu: 150 g
- Spring onion: 10 g
8
Slice the onion into rings.
9
Remove from heat. Add onion, sliced into rings.
- Spring onion: 10 g
10
Submit.
