How to make miso soup (miso juice)

Use a wet towel to clean the surface of the kombu and soak it in an equal amount of water for 4 hours. At the same time, put the wakame into another container and soak it in water. How to make miso soup (miso juice) Step 1

Pour the soaked kombu and water into the pot, bring to a boil over medium heat, take out the kombu, add the bonito flowers, and simmer over low heat. (It is recommended not to overcook it for a long time, as it will increase the smell of kelp and cover up the taste of other ingredients) Step 2 of making miso soup (miso juice)

After the water boils again, remove the foam with a spoon and wait for the katsuobushi After the flowers sink to the bottom of the pot, pour out the broth and strain out the bonito flowers.

(Do not soak the bonito bouquets for too long, as this will increase the taste of the bonito bouquets in the soup stock.) Step 3 of making miso soup (miso juice)

Pour the filtered stock into the pot again, and add the chopped diced fish at the same time. For good soft tofu, add miso after the water boils, stir well and then turn off the heat, and finally add the soaked wakame (wakame does not need to be cooked, you can also put the wakame into a bowl of soup and pour it directly Miso soup)