【Poppy Kitchen】A bowl of miso soup, warm the heart and stomach

Overview

Miso soup is one of the most Japanese foods, and it is also the soup that measures the basic skills of a Japanese restaurant. From a small bowl of miso soup, you can find out whether they put their care and attention into every little detail.

Tags

• soups
• japanese food
• bonito
• kombu
• red miso
• silky tofu
• wakame
• white miso
• green onions

Ingredients

Steps

1. 1 Preparation materials: kombu, bonito, wakame, red and white miso, spring onions, soft tofu

   

2. 2 Broth: You need to soak kombu water in advance for at least three hours. Take a piece of kelp, the white part is sea salt, you can rinse it slightly, firstly to clean the kelp, and secondly to avoid the soup being too salty. Soak in kelp water, tear it into several pieces and add four bowls of water (preferably filtered water). I soaked it in water the night before and put it in the refrigerator, and took it out the next day. Boil the kelp water over low heat and remove the kelp when the water is almost boiling. Boiling water will easily boil the kombu directly and produce a bitter taste.

   

3. 3 After the water boils, add the bonito and press it down with a spoon so that the bonito is completely immersed in the kombu water. Cook over low heat for 2-3 minutes. Strain through a coffee filter or gauze and remove only the broth. Done!

   

4. 4 Miso soup: 1 Miso: half red miso + half white miso mixed together. Red and white miso each have their own flavor. When we mix them together, 1+1>2.

   

5. 5 Cut the tofu into 1cm^3 cubes and put them into the soup bowl. No need to cook, the tofu itself is cooked. Handle it gently and don't break the tofu. Soak wakame in cold boiled water for about 5 minutes. When the wakame is unfolded, squeeze out the water and put it into a soup bowl. Cut the onions into very fine strips and put them into a soup bowl.

   

6. 6 Arrange tofu, wakame and scallions in a soup bowl.

   

7. 7 After the stock boils, turn off the heat. Add miso. It’s about 1 cup + 1 tablespoon of miso. Attention! Don't put all the miso in at once, put it in little by little, test the taste, and stop when you know the saltiness is enough. Use a strainer and a spoon to dissolve all the miso into the soup stock. If the soup is cold, reheat it slightly but don't boil it!

   

8. 8 Pour into a bowl filled with tofu, wakame, and tofu. Use the heat of the soup to bring out the flavors of all the ingredients. Wait a minute for all the flavors to blend in. It’s ready to go!

   

9. 9 Japanese people like to use chopsticks to stir and drink miso soup, they don't use spoons. Try drinking a bowl of warm miso soup with chopsticks!