Practice: Boil a pot of water, and add katsuobusi, which is the granule of sea fish processing, equivalent to chicken essence.
You can put your favorite vegetables, tofu, onions and potatoes.
Turn off the heat when the vegetables are soft.
Just add miso.
Remember, you must put miso after turning off the fire.
Japanese miso soup
material
300g of soft-shelled turtle bone (red fish bone), 2 cups of red and white shredded radish1,80g of miso and tofu, 8 tablespoons of kelp bud1,2 tablespoons of sugar, monosodium glutamate and chopped green onion.
manufacturing process
1. Cut the soft-shelled turtle (or other fresh fish bones) into sections, scald it with boiling water, take it out, and then wash it with clear water.
2. Add 3 1/3 cups of water to the pot and bring to a boil. Boil shredded red and white radish until soft, then add fish bones to boil, skim off the foam, and mix in miso.
Drain the sugar and monosodium glutamate in a small drain, mix well with a wooden stick (or spoon), immediately turn off the fire and put it in the bowl, sprinkle with chopped green onion.
If the fish bones are replaced with tofu and kelp buds, the water will be replaced with dried fish sauce (300 grams of dried fish, head and viscera removed,
Add 5 cups of water and simmer for 20 minutes.
Onion miso soup
Ingredients: half an onion, a chicken leg,100g tofu, 2 fresh mushrooms.
Practice: 1. Shred onion and diced boneless chicken leg.
2. Cook shredded onion in water, then diced chicken legs, then tofu and mushrooms, then miso sauce and scallop, and then season.
[hint]
Miso should be put at the end, otherwise it will produce sour taste and affect the taste of the dish.
Miso is made of lobster sauce (soybean), which is mainly mushy. It is a condiment and also used as soup.
Preservation method of miso: Black miso, such as hatchomiso or redmiso, can be preserved without refrigeration for a period of time, especially for three years.
But this kind of cold storage is just as well. If the sweet miso is yellow, pale white and sweet white, it cannot be preserved without refrigeration.
In addition, if the miso is sterilized at low temperature, it should be refrigerated. Warning! A Japanese brand miso contains fish soup!
Nutritional value/per teaspoon:
36g calories, 2g protein, 5g carbohydrate, 4g fat and 629mg sodium.