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 Sejumput of Dried seaweed direndam air dingin.
  2. You need 1/2 potong of tahu susu.
  3. It's 2 lembar of konbu.
  4. Prepare 1 sdm of kecap cap angsa.
  5. You need Sedikit of kaldu jamur.
  6. Prepare 600 ml of air.

Langkah Memasak Miso soup

  1. Siapkan bahan ini seaweed kering dan konbu.
  2. Masukkan air ke panci.
  3. Rebus sampai mendidih masukkan 2 lembar konbu, kecap dan kaldu jamur.
  4. Masukkan tahu yg dipotong dadu rebus sampai mendidih.
  5. Masukkan seaweed yang sudah mekar dan dipotong-potong.
  6. Biarkan mendidih, cicipi rasa.

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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