Japanese miso soup (recipe 1)
Ingredients
Snapper bone (Akamune fish bone) 300 grams, 1/2 cup each of red and white radish, 80 grams of miso, tofu, kelp sprouts, 1/8 tsp. each of sugar, monosodium glutamate (MSG), 2 tbsp. of chopped green onion
Preparation
1. Snapper (or any other fresh fish bone) cut in pieces, scalded in boiling water. Wash with clean water.
2. In a pot of water 31/3 cups boil, the red and white radish soften, continue to add the fish bone boil, remove the foam, miso, sugar, MSG in a small ladle, with a wooden stick (or spoon), mix well, immediately remove from the heat bowl, and sprinkle with green onions that is complete. If you use tofu or kelp sprouts instead of fish bones, you can use dried fish sauce (300 grams of dried fish, remove the head and internal organs, add 5 cups of water and boil for 20 minutes over low heat).
Miso soup (recipe 2)
[Ingredients/seasonings]
Tofu ?0?4 block kelp sprouts (dried) 5 grams scallions 1 branch out of the juice 300cc Miso 1 and 1/2 tablespoons of mirin 1 tsp
[Procedure]
1. finely minced scallions, wrapped in a cloth, and then rinsed with water to remove choking.
2. Dice the tofu and soak it in water.
3. Soak the kelp sprouts in water to make them swell, then drain and set aside.
4. Put the juice into a pot and bring it to a boil, put the miso into a strainer, submerge the strainer in the soup, stir with chopsticks to dissolve the miso, then add the mirin and mix well.
5. In a soup bowl, add diced tofu, kelp sprouts, and scallions, then pour in the hot broth from recipe 4.
The special feature of miso soup is that it should not be boiled repeatedly because miso loses its flavor when it is warmed up again, so it is best to enjoy it as soon as it is cooked.