The simplicity of miso soup belies its significance to Japanese cuisine, where it is a common course for breakfast, lunch, or dinner.
It is ubiquitous on Japanese restaurant menus here in the United States, but miso soup is so uncomplicated to prepare that any home cook can make it.
This recipe appears in our cookbook Martha Stewart's Cooking School.
Bahan Membuat Soup Miso
- It's 1 bh of tahu jepang macem sakake gt potong kotak kecil2.
- You need Secukupnya of seaweed kering rendam gunting kecil2.
- It's 1 sdm of penuh Miso paste.
- Prepare 1 sdt of dashi / kalo ga py pake totole campur gula dikit.
Langkah Memasak Soup Miso
- Didihkan air masukan dashi dan miso pasta aduk2 sampai larut.
- Masukan tahu didihkan lg.
- Masukan seaweed tutup dan matikan api.
- Sajikan dengan irisan daun bawang.
- Sajikan panas.
Dashi is a basic Japanese soup stock, made with dried bonito flakes, kelp and anchovy. Dashi is used extensively in Japanese cooking. Miso is a fermented paste created from a mixture of soybeans, sea salt and rice koji. Miso soup (味噌汁, misoshiru) is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, abura-age, etc.) that may be added depending on regional and seasonal recipes, and personal preference.
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