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
- Prepare 1 sdm of pasta red miso (atau 1,5 sdm pasta white miso).
- It's 400 ml of air.
- Prepare 1 sdt of dashi bubuk (me: hondashi).
- It's 1/2 sdt of sababushi/katsuoboshi (me: ga pake).
- Prepare 2 sdm of wakame kering.
- It's 1/2 bungkus of tahu sutera, potong dadu.
- It's 1 batang of daun bawang, iris tipis (me: ga pake).
- It's sesuai selera of Isian lain.
Langkah Memasak Miso Soup
- Rendam wakame hingga mengembang. Potong kecil2 (me: udah pake yg kecil2 jd gaperlu dipotong).
- Bisa tambahkan isian lain seperti jamur (enoki, shitake, shimeji, dll), asparagus, potongan ikan, crabstick, kerang, lobak, dll.
- Rebus air dan katsuoboshi hingga setengah mendidih, masukkan pasta miso, aduk rata. Biarkan mendidih, tambahkan dashi..
- Siapkan wakame, tahu sutera, dan isian lainnya (jika pakai), siram dengan kuah miso panas. Taburi daun bawang. Siap disajikan panas2. 💛.
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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