Miso soup is very popular in Japan and within the Pacific Region.
It has also become a staple meal within the Japanese culture.
Korean restaurants serve a similar, but different tasting, soup.
Bahan Membuat Miso Soup
- You need 1 bungkus of jamur enoki.
- Prepare 10 buah of jamur kancing (harusnya jamur shitake).
- It's 4 buah of tahu sutra (potong jadi 4).
- It's 1 genggam of katsubuoshi.
- You need 1 liter of air.
- It's 2 sdm munjung of pasta miso.
- Prepare 1 batang of daun bawang.
- You need 2 sdm of wakame kering (sy potong kecil").
Langkah Memasak Miso Soup
- Rebus air sampai mendidih masukkan katsubuoshi, kecilkan api, tunggu 4-5 menit..
- Potong jamur kancing jadi 3 bagian. Buang akar jamur enoki,cuci bersih..
- Saring air dan katsubuoshi, lalu rebusbkembali. masukkan tahu, jamur kancing dan wakame..
- Masak sampai tahu mengambang, lalu ambil saringan, ambil miso paste,masukkan dalam saringan,lalu masukkan saringan ke dalam panci sambil di tekan dengan sendok sampai larut..
- Tes rasa, kalau kurang bisa tambah miso paste lagi..
- Terahir masukkan daun bawang dan jamur enoki,masak sebenar,matikan api..
- Siap disajikan..
Making miso soup at home is one of the simplest and most satisfying ways to treat yourself during As Sonoko Sakai explains, classic miso soup is simple and satisfying on its own— but that doesn't. In Japan, miso soup is traditionally served by placing it in a small bowl and sipped without a spoon. To eat the solid ingredients in miso soup, the bowl is cradled in one hand, while chopsticks are used to. Choose the method that fits your time available! While miso soup's taste may be enough to make people love it, it is not the only thing to appreciate about it.
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