Cooking process
Miso soup or miso bread is a traditional, very popular dish of Japanese cuisine. Probably, it is more popular even than sushi. With the miso soup, the Japanese begin their day, continue and finish the day with dinner. Miso soup is served to guests and cooked in restaurants. Preparing miso extensively at home is quite simple. The main ingredients can be bought in all stores selling products for sushi.
To prepare miso soup with seaweed wakame and tofu, prepare all the necessary products on the list. Preparing miso soup very quickly, literally a matter of minutes, so all the ingredients should be at hand – prepared and prepared.
Dried seaweed wrapped in a deep bowl.
Pour them with plenty of water, let the algae swell.
Pasta miso pour a glass of water, stir well, so that there are no lumps.
Dried mushrooms shiitake fill with boiling water, cover and let them swell for 15-20 minutes.
Pour a liter of water into the pan, add mushrooms previously soaked in it together with the water in which they swelled. Cook the dried mushrooms for 15 minutes.
Then add the granulated broth of dasha. Stir.
Immediately add the miso paste, just stir the soup carefully.
After the miso paste, immediately add the algae to the wakame.
Once the soup is boiling, put into it diced tofu, mix very carefully, so as not to break the pieces of cheese, and immediately turn off the stove. Cover the soup with a lid and let it brew for a few minutes.
It is believed that the less brewed miso soup, the more useful substances it remains. Therefore, I cooked the soup according to the instructions on the package to the miso paste – 4-5 minutes, not counting the time of preparation of dried mushrooms.
Miso soup with seaweed wakame and tofu
Incredibly delicious miso soup of Japanese cuisine, cooked at home.
Ingredients
Miso paste – 120 g
Broth in granules of dashi (dasi) – 2-3 tablespoons.
Algae Wakame – 4-5 tablespoons.
Cheese tofu white – 100 g
Shiitake mushrooms – 10-15 pcs.
Green onions – 2-3 pcs.
Water – 1 l
Cooking process
Miso soup or miso bread is a traditional, very popular dish of Japanese cuisine. Probably, it is more popular even than sushi. With the miso soup, the Japanese begin their day, continue and finish the day with dinner. Miso soup is served to guests and cooked in restaurants. Preparing miso extensively at home is quite simple. The main ingredients can be bought in all stores selling products for sushi.
To prepare miso soup with seaweed wakame and tofu, prepare all the necessary products on the list. Preparing miso soup very quickly, literally a matter of minutes, so all the ingredients should be at hand – prepared and prepared.
Dried seaweed wrapped in a deep bowl.
Pour them with plenty of water, let the algae swell.
Pasta miso pour a glass of water, stir well, so that there are no lumps.
Dried mushrooms shiitake fill with boiling water, cover and let them swell for 15-20 minutes.
Pour a liter of water into the pan, add mushrooms previously soaked in it together with the water in which they swelled. Cook the dried mushrooms for 15 minutes.
Then add the granulated broth of dasha. Stir.
Immediately add the miso paste, just stir the soup carefully.
After the miso paste, immediately add the algae to the wakame.
Once the soup is boiling, put into it diced tofu, mix very carefully, so as not to break the pieces of cheese, and immediately turn off the stove. Cover the soup with a lid and let it brew for a few minutes.
It is believed that the less brewed miso soup, the more useful substances it remains. Therefore, I cooked the soup according to the instructions on the package to the miso paste – 4-5 minutes, not counting the time of preparation of dried mushrooms.