How to Miso-Soup

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Miso Soup (味噌汁, miso shiru) is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Although the suspension of miso paste into dashi is the only characteristic that actually defines miso soup, many other ingredients are added depending on regional and seasonal recipes, and personal preference.



Today, I'd like to introduce "How to cook Miso Soup."
This time, I will explain from making base soup with dried bonito and kelp.
This is the traditional way of making base soup.

Let's try!

Before you dip dried kelp, clean dust of dried kelp.
Don't clean this white.
Add 3 or 4 pieces of Kelp in 800cc of water.
Let them soak about 30 min.
After kelps soak enough, then start boiling.
Take out kelps just before water start boiling.
Now, add dried bonito.
Then stop the fire as soon as you add all bonito.
Leave them about 20 sec.
Then filter bonito.
This is it for making base soup.
Now, let's make most popular Miso Soup with Tofu and Seaweed.
Slice Tofu into small pieces.
Cut Seaweed about 3cm each.
The most important tip of making Miso Soup is add Miso after you stop boiling.
If you keep boiling, you will lose good smell of Miso.
Stop the fire and after soup stop boiling, then add Miso.
That's it!

Let's make Miso Soup with Mushrooms and deep-fried been curds.
Cut deep-fried been curds about 1cm.
"Nameko" is one of Japanese Mushroom.
No Cutting or anything.
Today, I made two basic Miso Soups with Tofu and Seaweed, and Mushrooms and deep-fried been curds.
You can add your own favorite food, and make your special Miso Soup.