Recipe 1 for Japanese miso soup,

Ingredients

4 fresh mushrooms (80g), 2 bowls of fish soup (250ml), 1/2 piece of tofu (150g), 3 tablespoons of bean paste (45g), appropriate amount of chives

Method

1. Divide the mushrooms into 4 equal parts and cut the tofu into cubes.

2. Add fish stock to the bean noodle sauce and stir continuously until the bean noodle sauce is completely dissolved to ensure that there are no hard lumps.

3. Put the fish soup with the sauce into a large bowl, add the imported mushroom cubes, cook on high heat for 5 minutes, then add the diced tofu on high heat for 3 minutes, and sprinkle with scallions. .

Method 2,

Materials

Purified water or mineral water----2L

Bonito Festival (bonito flower)- ---30g

Kombu----10cm

Method

First wipe the kelp clean with a cloth. Then put it in the water. Turn on the heat

As soon as the water boils, take out the kombu.

Add the wooden fish flowers. Cook on low heat for 10 seconds, turn off the heat and soak for 20 seconds. The time must not be too long, otherwise there will be a fishy smell.

Just filter it out with filter cloth.

The filtered bonito flowers can be used a second time to make juice. The method is the same as the juice making step. Just add 10g of new bonito flowers to the used bonito flowers. Generally, the juice is produced twice and we use it to make miso soup and cooking.

Method 3,

Ingredients

"A box of Japanese mushrooms", "An appropriate amount of miso sauce (Nanban flavor)", "An appropriate amount of bonito flakes" ","Appropriate amount of purple onion",

Method

1: Prepare the ingredients first, cut off the stems of the Japanese mushrooms, set them aside, and prepare thinly sliced ??radish slices and Flavorful onions. (Tips: fresh organic mushrooms can be cooked directly without washing!)

2: This time we used Nanban flavored miso with perilla in it. I recommend you try it. Try different flavors of miso to create your own mushroom soup.

3: Bring the water to a boil. After boiling, add miso paste, onions and radish slices. Stir the miso evenly, then add Japanese mushrooms and cook briefly.

4: Divide delicious food into portions and serve!

Method 4

Ingredients

"Water 1000ml", "Kombu 10cm", "bonito flakes 15g"

Method

1: Wipe the surface of the kelp with a napkin (cannot wash it with water~) Pour the water and kelp into the pot and cook over low heat until small bubbles start to appear at the bottom of the pot, then take out the kelp.

2: Add the bonito flakes. Once the water boils, immediately stop the heat and let it sit for about 30 seconds.

3: Prepare a large bowl, a strainer and a napkin. Pour the soup stock onto the napkin. Finally, wring the napkin dry.