Although it is the same kelp, fish fillets, miso and three kinds of materials, there are different versions of miso soup because of the different methods and time of use.
manufacturing method
The soup base is cooked kelp, then it is taken out, added with wooden fish slices, filtered, and finally miso is added, and then mixed with different seasonal vegetables and tofu to make different flavors, but vegetables such as green pepper, bitter gourd, watercress and celery are not used for cooking because of their strong flavor.
Note: In Japan, whether miso soup and rice balls can be made well is the basic evaluation standard for a housewife (Miao Zi's soup is delicious). Don't cook for the second time, or the aroma will be lost. White radish, oily tofu and taro stalks are also commonly used to make Japanese miso soup.
What was added was miso, not flavor enhancement.
Miso ingredients can be bought in the supermarket or ordered on Taobao. Some also add flavored glutinous rice wine (a Japanese sweet rice wine).
Of course, I just made it in Japanese style. Some Korean ones, with green peppers and red peppers on them … are there really those things? Even if it is made, will it taste delicious?
Turn to a classic radish oil tofu style.
Materials:
White radish-1 segment
Tofu slices-1 slice
Radish stem and leaf-1 branch
Soup:
Dried fish soup-300 ㏄.
Miso-25g
Taste- 1/2 teaspoons
Exercise:
1. Peel the white radish, cut it into rectangular pieces, cook it until it is transparent, and then soak it in water for later use.
2. Blanch the oily tofu to remove oil, and then cut it into slender strips; Blanch the radish stems and leaves and cut them into small pieces for later use.
3. Boil the dried fish soup in a pot, put the miso into a sieve with a long handle, then immerse the sieve in the soup, stir it with chopsticks to dissolve it evenly in the soup, and then add the miso and mix well.
4. Put the materials of methods 1 and 2 into the soup bowl, and then put them into the soup base of method 3.