Ingredients: snapper, red and white radish, fish bone, miso, onion, monosodium glutamate.

Cut snapper (or other fresh fish bones) into pieces, blanch them in boiling water, take them out, and then wash them with clear water; Wash red and white radishes respectively and cut them into filaments; Add water 1/3 cups into the pot and bring to a boil; Boil the shredded red and white radish until soft; Continue to add fish bones and boil to remove bubbles; Put miso, sugar and monosodium glutamate in a colander, mix well with a wooden stick or spoon, immediately turn off the fire and put the bowl in, and sprinkle with chopped green onion.

Practice 2

Ingredients: kelp, miso, beancurd, chaiyu and onion.

Dice the tofu (cut the tofu into strips), soak the tender kelp in water 10 minute in advance, drain the water for later use, and use a little chopped green onion for later use; Add a proper amount of sliced firewood into water to burn the fresh flavor, filter out the sliced firewood, and keep the soup; Boil tofu or oily tofu in chaiyu soup, then add tender kelp, try the salinity of the soup, and turn off the heat; Dissolve an appropriate amount of miso with two spoonfuls of boiling water, add it into the soup, stir well and sprinkle with chopped green onion.

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 lobster sauce, is fermented with soybean as the main raw material, salt and different kinds of koji. Miso is the most popular seasoning in Japan. It can be made into soup, cooked with meat, and made into the soup base of hot pot. Because miso is rich in protein, amino acids and dietary fiber, regular eating is beneficial to health, and drinking miso soup can also warm the body and wake up the stomach when the weather turns cold.