It can be used to make miso soup, which is miso soup. In fact, miso is a paste made from soybeans, and the soup produced is milky white and yellowish. The taste is relatively rich and fresh. It seems like a lot of chicken essence was put in it. It can usually be cooked with seafood, and it tastes very delicious.
Japanese Miso Soup (Recipe 1)
Ingredients
300 grams of sea bream bone (Akazon fish bone), 1/2 each of shredded red and white radish cup, 80 grams of miso, tofu, kelp sprouts, 1/8 tsp each of sugar and MSG, 2 tbsp chopped green onion
Production process
1. Snapper (or other fresh fish (bones), cut into pieces, blanch them in boiling water, take them out, and then wash them with clean water.
2. Pour 31/3 cups of water into the pot and bring to a boil. Boil the shredded red and white radish until soft, then add the fish bones. Bring to a boil, remove foam, put miso, sugar and MSG into a small ladle, mix well with a wooden stick (or spoon), immediately turn off the heat and serve in a bowl, and sprinkle with chopped green onion. If you use tofu or kelp sprouts instead of fish bones, , it is more ideal to use dried fish sauce instead of water (300 grams of dried small fish, remove the head and internal organs, add 5 cups of water and cook over low heat for 20 minutes).
Miso Soup (Method 2)
p>[Ingredients/Seasonings]
Tofu, kelp sprouts (dried), 5 grams of green onion, 1 piece of juice, 300cc, 1 and 1/2 tablespoons of miso, 1 teaspoon of mirin
[Production process]
1. Chop the green onion into fine pieces, wrap it in a cloth, and then rinse with water to remove the smell.
2. Cut the tofu into small cubes, soak in water and set aside.
3. Soak the kelp buds in water to swell, then drain the water and set aside.
4. Put the juice into the pot and bring to a boil, put the miso into the strainer, immerse the strainer in the soup, stir with chopsticks to dissolve the miso, add mirin and mix well.
5. Put diced tofu, kelp sprouts, and minced green onions into the soup bowl, then pour in the hot soup from step 4.
The characteristic of miso soup is that it cannot be boiled repeatedly, because the miso will lose its aroma if it is warmed again, so it is best to enjoy it immediately after cooking.