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
- You need 1 bungkus of jamur enoki.
- Prepare 10 buah of jamur kancing (harusnya jamur shitake).
- It's 4 buah of tahu sutra (potong jadi 4).
- It's 1 genggam of katsubuoshi.
- It's 1 liter of air.
- Prepare 2 sdm munjung of pasta miso.
- It's 1 batang of daun bawang.
- It's 2 sdm of wakame kering (sy potong kecil").
Langkah Memasak Miso Soup
- Rebus air sampai mendidih masukkan katsubuoshi, kecilkan api, tunggu 4-5 menit..
- Potong jamur kancing jadi 3 bagian. Buang akar jamur enoki,cuci bersih..
- Saring air dan katsubuoshi, lalu rebusbkembali. masukkan tahu, jamur kancing dan wakame..
- Masak sampai tahu mengambang, lalu ambil saringan, ambil miso paste,masukkan dalam saringan,lalu masukkan saringan ke dalam panci sambil di tekan dengan sendok sampai larut..
- Tes rasa, kalau kurang bisa tambah miso paste lagi..
- Terahir masukkan daun bawang dan jamur enoki,masak sebenar,matikan api..
- Siap disajikan..
In Japanese food culture, Miso soup is a representative of soup dishes served with rice. Miso soup is a quick, easy, and light soup and is a staple of Japanese cuisine. 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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