Seafood Miso Soup

Overview

Miso is a paste made from fermented soybeans and other grains, and miso soup is miso soup. The soup made from miso soup is yellowish and has a rich flavor. It can usually be cooked with seafood and it tastes very delicious. Many people call miso soup the national soup of Japan. Japanese people must drink this soup whenever they eat. The dining etiquette taught in Japanese elementary schools is to take the first bite of miso soup, the second bite of rice, and the third bite of vegetables. The Japanese regard miso as an important condiment like salt and soy sauce. To make authentic Japanese miso soup, boil water in a small pot and put in the base ingredients. The representative ones are tofu and sea vegetables. In addition, various vegetables such as radish, eggplant, potatoes, onions, etc. can also be added. After the ingredients become soft, umami seasoning is added, which comes from natural products such as dried fish and kelp. Diligent housewives will start by soaking kelp to extract the umami flavor and then make soup. However, most people who are busy or lazy use ready-made powder or granular umami seasoning, just like Chinese people use MSG for cooking. Then add miso. Take an appropriate amount with a spoon and add it to the soup. Use chopsticks to stir it into the soup and let it dissolve. You will have a pot of nutritious miso soup that goes well with rice. Miso soup cannot be boiled repeatedly because the miso will lose its aroma if it is warmed again, so it is best to eat it immediately after cooking. Miso soup contains amino acids that promote the secretion of the body's sleep hormone melatonin, which has a good effect on beauty. In addition, adding miso soup to your dinner will also increase your feeling of fullness. Drinking more miso soup can help you lose weight healthily and fall asleep quickly.

Tags

• soups
• soup
• old man
• japanese food
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• chopped green onion
• clear water
• enoki mushroom
• fish balls
• kelp
• mirin
• miso sauce
• squid tentacles
• tofu

Ingredients

Steps

1. 1 Have all kinds of materials ready. I used soaked kelp from dried kelp, and used some leftover shredded seaweed

   

2. 2 Remove the roots of the enoki mushrooms and blanch them, cut the tofu into small pieces and blanch them, wash the squid whiskers, blanch them until they are half cooked, drain and set aside. If the root of the squid is too thick, you can cut it in half with a knife without cutting it to form a "Y" shape, which is easier to cook

   

3. 3 Boil kelp in clean water for 3-5 minutes. The kelp I used is thin. If it is thick kelp, it is best to cook it for a while or steam it in advance

   

4. 4 Depending on how easy it is to cook, add fish balls, enoki mushrooms, tofu, and carrots, and cook until cooked

   

5. 5 Put the miso into the strainer, immerse the strainer in the soup, stir with chopsticks to dissolve the miso, add the mirin and mix well. I used Xinhe’s canned miso paste.

   

6. 6 After boiling, turn off the heat, pour in the squid tentacles, and serve in a moment