Miso, also known as fermented soybean paste, is made from soybeans, fermented with salt and different kinds of koji. In Japan, miso is the most popular seasoning. It can be made into soups, cooked with meat, and used as the soup base for hot pot. Since miso is rich in protein, amino acids and dietary fiber, regular consumption is good for health. Drinking miso soup when the weather gets cooler can also warm the body and wake up the stomach.

1. Oyster Mushroom and Tofu Miso Soup

Ingredients: oyster mushrooms, tofu, fish balls, fish tofu, green onions, stock, salt, red miso, fish sauce.

Method:

1. Cut the tofu into pieces and let it sit for a while, then drain the water.

2. Cut the fish balls and fish tofu into small pieces, wash the oyster mushrooms and tear them into strips.

3. Blanch the oyster mushrooms in a pot of boiling water, remove and drain.

4. Pour the stock into the pot, add some water, add the fish balls and fish tofu and bring to a boil. Add a little fish sauce to enhance the freshness.

5. Add oyster mushrooms and tofu and bring to a boil.

6. Add miso and stir gently until dissolved. Taste it and see if it tastes bland and add some salt to taste.

7. Turn off the heat before boiling, sprinkle some chopped green onions and mix well.

2. Pork belly miso soup

Ingredients: pork belly, burdock, radish, carrot, shiitake mushroom, konjac, salt.

Method:

1. Slice pork belly, cut mushrooms into cubes, cut burdock into small pieces, cut white radish and carrot into cubes, and tear konjac into small pieces by hand.

2. Pour a little oil into the pan and heat it up, then add the pork belly and fry until the edges of the meat become transparent and the color turns white.

3. Add the white radish and stir-fry the carrot cubes to get the flavor, then add water.

4. Add burdock, shiitake mushrooms, and konjac in sequence.

5. Add miso to dissolve and continue cooking for 15 minutes.

6. Taste the taste. If the salt is not enough, add a little more salt. The miso itself already has a salty taste, so you don’t need too much.

3. Shrimp Miso Soup

Ingredients: tofu, shrimp, clams, kelp, white jade mushrooms, chives.

Method: 1. Soak the clams in water, spit out the sand, and clean them.

2. Clean the kelp and cut into diamond-shaped pieces.

3. Cut the tofu into thick slices.

4. Remove the shrimp lines from the fresh shrimps and clean them.

5. Add water to the boiling pot, and put the kelp and white jade mushroom into the boiling pot.

6. Add tofu and cook, add clams and shrimps and cook together until the clams open.

7. When the shrimp changes color, add two tablespoons of miso and stir until the miso melts. Sprinkle a little chives when eating.