Miso Soup or Misoshiru (味噌汁) is a Japanese soup that can accompany a bowl of rice for any meal of the day, however, it's a staple of Japanese breakfasts.
Misoshiru is the Japanese name for miso soup, a Japanese breakfast staple.
This soup is made of ichiban dashi, miso, tofu and wakame - ingredients that are used in many Japanese. - Misoshiru de Kanpai! online at MangaKatana.
Bahan Membuat Misoshiru Soup
- Prepare 2 liter of Air.
- You need 350 gram of Tauco Jepang/tofu paste.
- It's 500 gram of Tahu sutera.
- It's secukupnya of Rumput laut kering.
- It's secukupnya of Daun Bawang.
- You need secukupnya of Garam.
- It's secukupnya of Minyak Goreng.
Langkah Memasak Misoshiru Soup
- Didihkan air..
- Sementara seduh rumput laut kering dengan air panas. Setelah mengembang, buang airnya dan beri sedikit minyak goreng agar tidak kering..
- Kecilkan api. Masukkan tauco Jepang sedikit demi sedikit sambil diaduk. Tambahkan garam bila perlu. Aduk rata, diamkan sebentar. Angkat dari api..
- Taruh tahu dan rumput laut di dalam mangkok. Tuangkan kuah lalu taburi irisan daun bawang. Sajikan panas-panas..
Miso soup is a traditional japanese soup consisting "dashi" stock and miso. Miso soup is misoshiru (味噌汁) in Japanese and is a generic Many miso soup ingredients are vegetables. There are so many combinations you can make up and the possibilities are almost endless. True miso soup, it turns out, starts not with miso at all, but with seaweed. As Japanese food aficionados know, the basic broth that serves as the foundation for most Japanese cooking, including miso soup.
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