This delicious Japanese soup features with Shiitake mushrooms and tofu.
I replaced the Shitake mushrooms with Chantrelle mushrooms and then poured it over a well cooked yam in my soup bowl.
It was wonderful but I think pumpkin or another squash would work just as well.
Bahan Membuat Edamame mushroom miso soup
- It's 1 bungkus of mie shirataki biru yg sudah di cuci dgn air panas.
- You need 4 lembar of sawi putih.
- It's 1 lembar of rumput laut kering yg sudah di rendam air hangat/wakame.
- It's 50 gr of jamur champignon.
- You need 100 gr of jamur kuping.
- You need 50 gr of edamame yg sudah di kupas.
- You need 5 siung of bawang putih iris.
- It's 15 ml of kecap ikan.
- It's 7,5 ml of minyak zaitun.
- It's 7,5 ml of minyak wijen.
- It's 1 sdm of Kaldu jamur bubuk.
- Prepare 5 gr of dashi (bisa skip).
- It's 1 sdm of penuh miso putih yg di cairkan.
Langkah Memasak Edamame mushroom miso soup
- Rebus air hingga mendidih. Masukan bawang putih dan edamame 5 menit lalu masukan jamur kuping rebus lagi 5 menit. Selanjutnya masukan jamur champignon..
- Masukan kecap asin, minyak wijen, minyak zaitun, dashi & kaldu jamur diam kan hingga 2 menit.
- Setelah itu masukan sawi putih. Diamkan lagi hingga 3 menit masukan shirataki. Diam kan lagi 5 menit lalu masukan rumput laut..
- Terakhir masukan bumbu miso. Tunggu mendidih lalu angkat. Jangan lama lama..
- Sajikan di mangkok. Siap di sajikan 😊. Di makan hangat hangat tanpa nasi dan minum ocha hangat. Nikmat sekali rasanya 😆.
A rejuvenating mix of zucchini, edamame, miso, and nori come together in this healthy and tasty soup. Make sure you use low salt vegetable stock as miso is quite salty. If you're craving savory Japanese flavors, then this Miso Soup with Mushrooms and Tofu will hit the spot! Miso soup, fortified with egg, silky mushrooms, tofu and. Roasting the vegetables along with a trio of umami-rich ingredients (miso, mushrooms, and kombu) give this meat-free broth a deep, satisfying flavor that can be used in a variety of soups or braises.
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