The most representative and homely delicacy in Japanese cuisine is miso soup.

It is a must-have delicacy for every Japanese meal. It not only warms the stomach and maintains health, but also tastes amazing. It is most suitable for eating in the cold winter!

Today, the editor will introduce to you 4 ways to make miso soup that Japanese families like most in winter. Come and learn to make it for your family to try!

First up is the soup base!

There are two types of soup bases most commonly used by Japanese housewives: bonito kelp soup base and dried fish soup base.

Everyone can choose according to their own preferences.

Ingredients for bonito kelp soup base: 1 liter of water, 10g kelp, 10g bonito kelp. Note: Ingredients can be added according to the number of people.

First clean the prepared kelp and soak it in water for about 30 minutes, then heat it over high heat (without changing the water) and cook for about 10 minutes. Take out the kelp before the water boils.

Then bring the kelp soup to a boil again, then turn off the heat, then quickly add the prepared bonito knuckles, then boil again for 3 or 4 minutes, take out the bonito knuckles, and the bonito kelp soup base is ready.

Dried fish soup base ingredients: 500ml of water, 5g of dried fish, 5g of kelp Note: The ingredients can be added according to the number of people. This soup base is relatively simple to make!

First, soak the cleaned kelp and dried fish in water for about 30 minutes.

Then cook it over medium heat until it boils, remove the kelp, reduce the heat to low and simmer, and then use a spoon to skim out the impurities in the soup.

Then cook for about 5 minutes, and the dried fish soup base is ready.

After preparing the soup base, you can make delicious miso soup!

Japanese Taro Miso Soup I believe many friends will like this miso soup, because with the addition of fragrant and refreshing taro, the whole soup will be more fragrant and delicious, and you will not be able to stop eating it.

Ingredients (for 2 people) Ingredients: 1~2 taro, 450ml soup base Accessories: 1/4 onion, appropriate amount of chives Seasoning: 1.5 spoons of miso paste Method 1. Peel the taro and cut into 5mm thick slices

immersed in water.

Cut the onion into 1cm thick slices and cut through the middle.

2. Pour the soup base into the pot, then drain the water from the taro, put it into the pot and cook over medium heat. After boiling for a while, reduce the heat and cook for another 7 to 8 minutes until the taro is soft.

3. Add onions, add miso paste after the onions are cooked until they are transparent, add chopped chives after boiling and serve.

Mizuna Bacon Miso Soup This miso soup is very in line with the taste of today's young people. It has a rich taste and is addictive.

Ingredients (for 2 people) Ingredients: 1/2 portion of Kyoto vegetables, 450ml of soup base. Accessories: 4 cherry tomatoes, 2 slices of bacon. Seasoning: 1 tsp of chicken essence, 1 tbsp of miso paste, appropriate amounts of olive oil and cheese powder.

1. Cut the Jingshui vegetables into 3~4cm sections, slice the bacon (about 1cm), and cut the cherry tomatoes into 4 equal parts.

2. Pour the soup base into the pot and bring to a boil, then add the prepared Beijing water vegetables, bacon and cherry tomatoes and cook for 4 to 5 minutes.

3. Add chicken essence and wait until it is completely melted, then turn off the heat, then add miso paste.

4. After serving, add appropriate amount of olive oil and cheese powder.

Radish Miso Soup Radish can be said to be a nourishing food in winter, so in winter, many Japanese housewives like to use it to make miso soup.

After cooking, add a small amount of fresh orange peel, it is very refreshing and delicious!

Ingredients (for 3 people) Ingredients: 150g radish, 500ml soup base Accessories: 1 piece of fried tofu, orange peel (luohan orange) appropriate amount of seasoning: 2 spoons of miso paste Method 1. Cut the radish into long strips 7~8mm wide

Shape, fried tofu is also cut into strips and set aside.

If you have Luo Han orange at home, you can cut an appropriate amount of orange peel into shreds and set aside.

2. Pour the soup base into the pot. After the soup boils, reduce the heat to low and add the fried tofu and radish. When the radish is cooked until transparent, turn off the heat and add the miso paste.

After serving it in a bowl, you can sprinkle some orange peel on top, which not only looks good but also makes the taste more refreshing.

Cabbage and Tofu Miso Soup There is an old saying in China called "Cai Choi and Tofu keep you safe", which means that cabbage and tofu are very good for the body.

And the miso soup made with them will not let you down.

Ingredients (for 4 people) Ingredients: 1 cabbage leaf, 1 piece of tofu, 800ml soup base Accessories: 2 shiitake mushrooms, seasoning: 4 spoons of miso sauce Method 1. Cut the tofu into 5-inch thick pieces and cut the cabbage into 7-inch pieces

~8 wide strips to spare.

Remove the roots from the mushrooms and cut into appropriate sizes.

2. Add the soup base to the pot, then add cabbage, tofu, and mushrooms and cook over medium heat.