Miso soup is a Japanese dish made of snapper, red and white radish, fish bones, miso and other materials. Miso soup, as Japan's "national soup", is divided into red miso and white miso.
Miso, also known as douchi, is fermented with soybean as the main raw material, salt and different kinds of koji. Miso is the most popular condiment in Japan. It can be made into soup, cooked with meat, or made into the soup base of hot pot.
Exercise 1
Ingredients: soft-shelled turtle, red and white radish, fish bone, miso, onion, monosodium glutamate.
1. Cut snapper (or other fresh fish bones), blanch it in boiling water, take it out, and then wash it with clear water;
2. Wash carrots and white radishes respectively and cut into filaments;
3. Add 1/3 cups of water to the pot to boil;
4. Boil shredded red and white radish until soft;
5. Continue to add fish bones and boil to remove bubbles;
6. Put miso, sugar and monosodium glutamate into a colander, mix well with a wooden stick (or spoon), immediately turn off the fire and fill the bowl, and sprinkle with chopped green onion.
Exercise 2
Ingredients: kelp, miso, tofu, firewood and onion.
1. Dice tofu (cut tofu into strips). Soak tender kelp in clear water for 10 minute in advance, drain the water and use a little chopped green onion for later use.
2. Add a proper amount of firewood slices into the water, burn them to taste, filter out the firewood slices and keep the soup.
3. Boil tofu or oily tofu in Chai Yu soup, and then add tender kelp. Try the salinity of the soup and turn off the heat.
4. Dissolve an appropriate amount of miso with two spoonfuls of boiling water, and then add it into the soup and stir well. Sprinkle with chopped green onion.