Miso soup In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Bring the liquid to a boil, add the bonito flakes and immediately remove.

Bahan Membuat Miso soup

  1. You need 800 ml of air.
  2. You need 1 of tofu telur (potong dadu).
  3. You need 2 sdm of miso paste.
  4. Prepare 1 sdm of saus tiram.
  5. Prepare 1 sdt of kombudashi.
  6. It's 3 sdt of wakame.
  7. You need 1 siung of bawang putih.
  8. Prepare secukupnya of Jamur shimeji.
  9. Prepare secukupnya of Garam.
  10. You need secukupnya of Merica.

Langkah Memasak Miso soup

  1. Tumis bawang putih geprek dengan sedikit minyak hingga harum, masukkan air. Tambahkan kombudashi..
  2. Masukkan miso paste dan larutkan secara bertahap. Tunggu hingga mendidih..
  3. Masukkan tofu dan jamur shimeji. Tambahkan garam, merica, dan saus tiram. Cek rasa..
  4. Setelah jamur matang, masukkan wakame dan matikan api kompor. Tunggu hingga wakame mengembang. Sajikan :).

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. In Japanese food culture, Miso soup is a representative of soup dishes served with rice. This basic recipe is a simple vegetarian and vegan version of the classic miso soup you'll find served in Japanese restaurants and sushi restaurants along with just about everything. Miso soup is the main item in a Japanese breakfast and is usually eaten with rice, eggs, fish, and pickles. The soup is also served for lunch or dinner with more complex garnishes.

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