Miso soup is basically a standard breakfast in every Japanese household. Some Japanese men don't necessarily want to marry someone who can cook, but they at least want to be able to make miso soup. Don't look down on a bowl of soup, it really takes a lot of research and effort to make it taste authentic and be comfortable to drink.

Ingredients ?

One tablespoon of miso

A moderate amount of seaweed

One block of tofu

One small piece of scallion

One small bowl of dried shibaicho

Two or three slices of dried thick kombu

A moderate amount of water

A moderate amount of mushrooms, cut into cubes

Moderate amounts of clams, other seafood is also acceptable

Japanese-style miso soup. How to make miso soup?

The first thing you need to do is to make what the Japanese call a "golden broth" using thick slices of dried kombu and dried woodchuck. First, wipe the kombu with a damp cloth, make a few horizontal cuts with scissors on both sides of the kombu to facilitate the flavor, and then soak it in water. Soak for at least two to three hours, not too long in summer, the water will spoil! After soaking, cook on low heat for 20 minutes. Fish out the kombucha, this time all the flavor into the soup, kombucha no longer have any flavor, you can throw away.

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Next, add the dried woodchuck to the kombu soup, and continue to cook on low heat for 3 minutes.

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Turn off the heat after 3 minutes, this will turn into a golden brown soup.

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It's best to find a stainless steel pot that's big enough to put a sieve on top.

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Top the sieve with a layer of drawer cloth or kitchen paper towels, and then strain the stock.

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After straining, it is what the Japanese call golden stock! Pour the broth back into the soup pot and turn on medium heat.

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Add the seaweed, diced mushrooms, tofu, and clams and bring to a simmer. You can also add any of your favorite ingredients, bring to a boil and reduce the heat to a simmer.

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To add the miso to the soup, make sure it is for soup. Turn off the heat when adding the miso!

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After turning off the heat, we take a large spoonful of miso and put it on a sieve before slowly adding it to the soup.

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Many of my friends will complain that the miso soup is too salty, the reason is that you do not use a sieve to add miso, add a pile of miso can not be melted, taste it is not salty and then continue to add miso, and finally become very salty. Because the soup itself has a fresh and salty flavor, a spoonful of miso added through the sieve is just the right flavor.

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After adding the miso to open a small fire to continue to simmer, almost out of the pot sprinkled with chopped scallions, it is recommended that you use a large onion white scallion cut into scallions, because the home of large onions just run out of onions, with a small green part of the green part of the onion to cut the scallions can also be.

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After adding the scallions turn off the heat and drink a bowl of carefully simmered miso soup while it is still hot, and feel warm and cozy in the morning