Miso

How to make miso soup? miso soup Basic recipe of miso soup How to prepare miso soup? Shrimp soup and squid Miso laminaria onion soup Miso laminaria miso soup with tofu Miso tofu soup and seaweed Miso shiitake soup and seaweed Miso pork soup and spinach Miso is a classic Japanese dish. It can be eaten at breakfast, lunch or even at the place of lunch. It contains a minimum of calories and lots of nutrients. In addition, miso soup is cooked very quickly and easily. It has no meat or oil, so it is suitable even for Lent. The only negative aspect of miso soup is that it is not preserved and should be eaten immediately after cooking. Composition of Miso soup The base of the soup is dasi broth. This is the basis of many Japanese dishes and soups, as a rule it is cooked from small dried niboshi sardines. Dried shiitake mushrooms and combui seaweed are added to the soup. Very often, a variety of fish and shrimp species, as well as potatoes and vegetables, are added to the soup for nutrition. But the composition of the broth makes the miso soup unique and is freely chosen. For example, in winter, you can add finely sliced pork to the dish to make a complete dish. Ingredients for Miso Soupa Ingredients for Miso Soupa Read: 10 foreign stars from Miso's popular shows - fermented soy paste with rice, barley, wheat, salt and water. Each region of Japan has its own miso pasta variants. They differ in appearance. Color - white to brown, almost black. Different pastas and taste. The fermentation of miso varies from a few months to several years. Light pasta is made with rice. It can be both sweet and not very sweet. Both options are suitable for miso soup. Red can also be used for soups and marinades

Divide the broth portion with the miso pasta. At the same time, rinse the mushrooms in cold water and put them in the broth. Add the kelp at the last minute and the dish is ready. Miso onion soup with 700 ml tofu broth 700 ml miso rice broth 15 grams of miso rice pasta 250 grams solid white tofu (soy cheese), large green onions (to taste) Boil the broth dasi. Add miso pasta. Then place the diced tofu and boil the soup for a few minutes. Then cut the green onions into thin, clean slices and add them to the pan. Tofu for Miso SoupA tofu for Miso SoupRead more: 8 world-renowned autistic celebrities Cook the soup for a few more minutes and put out the fire before boiling it. It is worth insisting on a little soup and serving it at the table. Miso soup with tofu and seaweed 4 glasses of water 2-3 niboshi (dried Japanese anchovies) 100 g tofu 1 handful of white seaweed meat marinated in taste a little green onions We put niboshi in the water and set fire. We're bringing it to a boil. Then take out the niboshi and add a tablespoon of white miso. If the niboshi was not very good, add powder for the dashino-motor (or dasi) fish broth. Then we add sliced algae, as well as small cubes of tofu. As soon as the dense mass appears, turn off the heat, as the miso loses its aroma during boiling. The dish is ready. It should be served with sliced green onions. Miso shiitake and seaweed soup 500 ml dasi 60 grams of soy paste 50 grams of seaweed 50 grams of seaweed 50 grams of half a bag of shiitake seasoning Miso shiitake and seaweed Read: 10 cool musical strips created by actors Hollywood Clean and rinse algae, cut into pieces, 3 centimeters each. Then rinse the shiitake with water. Then heat the