Miso Soup Recipe By Tasty Recipes

MISO SOUP- HOW TO MAKE WITH ONLY 6 INGREDIENTS (EASY)

Steps:

• Clean the kombu with a damp cloth.
• Place it in a pot of water and soak it for at least three hours (better overnight) to extract its flavor.
• After soaking, bring the water temperature up to nearly boil, and remove the kombu immediately.
• Heat the dashi to barely below boiling point. Add the katsuobushi.
• Let the katsuobushi steep for 5 minutes at the sub-boiling point.
• Strain through a cheesecloth or kitchen tissue to remove all the katsuobushi.
• Measure 500ml (2 cups) of dashi. Bring it to a boil.
• Turn off the heat.
• Put the miso paste in the miso strainer, lower the strainer into the dashi and gently stir until it dissolves.
• Sprinkle some wakame in cold water to let it re-hydrate for five to ten minutes until it expands.
• Pass through a strainer and gently squeeze the wakame to remove the excess water.
• Add the wakame to the dashi.
• Add the tofu cube to the dashi.
• Sprinkle some cut scallion into the miso soup right before serving.

MISO SOUP

Steps:

• In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

MISO SOUP RECIPE BY TASTY

Steps:

• Using extreme caution, cut the tofu into cubes, trim snow peas. Cut mushroom ends
• In a medium size saucepan, Add dashi and bring it to a boil. Add tofu, snow peas, and enoki, for 3 minutes.
• Turn of the heat. In a small dish, place miso. Add a small amount of dashi and dissolve the miso. Pour over dissolved miso into the pot. Turn back the heat and warm up the soup, right before it boils.
• Enjoy!