Miso soup, also known as Japanese miso soup. Put a ball of miso sauce about the size of pigeon eggs in a small half pot of cold water, grind it and blend it into the water. Add shredded kelp, add scallop, and cook together. Don't storm with fire, only let the soup fluctuate slightly, then add the old tofu cut into small pieces, and then roll it. Miso soup looks clear, kelp and tofu lie quietly at the bottom of the bowl, dark green and white, calm and quiet as a virgin. Take a sip, it's refreshing (miso sauce is sold in the supermarket)

Japanese miso soup

Family DIY:

Ingredients: red miso, huajia100g, a little chopped green onion, spinach and tofu.

Practice: boil the soup base of the second kelp juice, add the "red miso" and the prepared flower nail, spinach, seaweed and tofu, and finally add salt to taste.

Nutritional analysis: the main ingredient of miso soup "Miso" is made of soybean, which is rich in dietary fiber. Taking 20-30 grams of dietary fiber every day can shorten the time for harmful bacteria to stay in the body and help detoxify and nourish the face.

Mushroom and mushroom miso soup

[Raw material/seasoning]

Hongxi mushroom 30 grams

Flammulina velutipes 30 grams

30 grams of fish and mushrooms

Agaricus bisporus 50 grams

Tofu 1 bi

Kelp buds are few.

5 cups of Japanese stock

Red miso 1 tablespoon

White miso 1 tablespoon

[Production process]

(1) Wash all mushrooms, cut tofu into strips, soak kelp buds in water to swell, and drain the water for later use.

(2) Put the stock in a soup pot, boil it over medium heat, then add all the mushrooms and tofu, and continue cooking for about 3 minutes.

(3) Mix red miso and white miso in a small bowl first, then put them in the fine thread, put them in the soup, stir them with chopsticks and dissolve them in the soup. At this time, the temperature of the soup is preferably 95℃, and it is not allowed to boil. After the miso is dissolved, turn off the fire before the soup boils, and then put it into the sea with buds to serve.

Red miso can be bought in traditional grocery stores or Japanese department stores.

When cooking miso, don't keep boiling or let it cook for too long, because it will spoil the taste of miso and the paste will be lost.