Exquisite breakfast miso soba recipe, it will be delicious if you follow it!
Miso Soba
Miso is a seasoning made from fermented soybeans as the main raw material. It is a very healthy food and the most popular seasoning in Japan. For Chinese people, the most impressive thing is miso soup. It can also be cooked with other ingredients to make dishes. If it is made into hot pot soup base, it will also be unexpectedly delicious!
Ingredients
Ingredients for soup base
10g fresh ginger
4-6 pieces of kelp
Dried shiitake mushrooms 6 pieces
8 cups of boiling water
5-6 tablespoons of white miso
2 tablespoons of light soy sauce
1 lemon
A little salt
Ingredients for side dishes
1 piece of soft tofu
16 fresh mushrooms
3 tablespoons of sesame oil
3 tablespoons soy sauce
1-2 teaspoons spicy sauce
1 pound soba noodles
400g kale
1 tablespoon cooked sesame seeds
Method
1. Make miso soup base
a) Take a large bowl and add sliced ??fresh ginger, Pour kelp slices and washed dried shiitake mushrooms into boiling water and soak for 25 minutes. Drain the soaked water and make stock.
b) Put the white miso into a bowl, pour in half a cup of stock, and stir slowly. Pour the diluted miso into the remaining stock, add a small amount of salt, and season with light soy sauce and lemon juice according to your preference.
2. Cook tofu side dishes
Preheat the oven to 200 degrees. Prepare a baking sheet, line it with butter paper, place the cut pieces of soft tofu on the baking sheet, and drizzle with 1 tablespoon soy sauce, 1 tablespoon sesame oil and 1 teaspoon chili sauce. Stir gently to coat the tofu cubes evenly with the seasoning, then spread the tofu cubes evenly on the baking sheet and bake for 10 minutes, flipping 1-2 times in the middle, until the surface of the tofu is golden and crispy, then take it out.
3. Cook mushroom side dishes
Re-line the baking sheet with butter paper, add the mushroom slices, add the remaining 2 tablespoons of soy sauce, 2 tablespoons of sesame oil and chili sauce. Mix well. Bake at the same temperature for about 10 minutes (turning 1-2 times in the middle) until the mushrooms shrink and become soft.
4. Add soba noodles
Take a pot, add enough water, and bring the water to a boil over high heat. Put the buckwheat noodles into the water, cook them, remove them from the cold water, and put them into 4 bowls (if you are not going to eat them right away, you can add a small amount of vegetable oil to the noodles to prevent them from sticking to each other).
5. Cook the kale
Pour the stock into a clean saucepan and heat until just simmering (no need to boil). Add the cleaned kale to the soup and blanch it until slightly soft and bright green in color. ?
6. Serve out of the pot
Add grilled mushrooms and grilled tofu to the bowl containing buckwheat noodles. Pour miso stock into each bowl, top with blanched kale, and sprinkle with cooked sesame seeds. You can also add your favorite spices. ?