Japanese miso soup is very famous, here I bring you Japanese miso soup recipe, I hope it will be useful for you.

Practice 1

Ingredients: snapper, red and white radish, fish bones, miso, green onions, monosodium glutamate (MSG)

1, snapper (or other fresh fish bones) cut into pieces, blanch into the boiling water, and then washed with water;

2, red and white carrots, respectively, are washed, and are cut into fine julienne;

3, the pot of water into the water and the water is not used. p> 3, the pot into the water 1/3 cup boiling;

4, and then the red and white radish silk boil soft;

5, continued into the fish bone boil roll, remove the bubble;

6, miso, sugar, MSG in a small spoon, to the wooden stick (or spoon) mix well, and then immediately remove from the fire bowl and sprinkle with green onions that is complete.

Method 2

Ingredients: seaweed, miso, northern tofu, woodchuck, scallions

1, tofu diced (oil tofu cut strips), tender seaweed soaked in water for 10 minutes beforehand, discarded and drained to be used, scallions, a little standby

2, the appropriate amount of water to add the woodchuck slices of cooking flavor, filtered woodchuck, and the soup water reserved for use

2, add the appropriate amount of water to woodchuck slices of cooking flavor, filtered woodchuck, and the soup water. 1 spoon, 2 pieces of tofu, 1 spoon of dried kelp

1, tofu cut into small pieces, two spoons of red miso, a small handful of dried kelp like tea

2, miso diluted with warm water

3, diluted and poured into a small pot of boiled milk, add kelp, cook for three minutes

4, until the kelp is softened to unfold

5, add tofu and a few drops of miso (and the The wine is about the same, slightly sweet, there is no big deal). Stir, and continue to cook on low heat for two minutes to boil.