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 sdm of pasta red miso (atau 1,5 sdm pasta white miso).
- Prepare 400 ml of air.
- You need 1 sdt of dashi bubuk (me: hondashi).
- You need 1/2 sdt of sababushi/katsuoboshi (me: ga pake).
- Prepare 2 sdm of wakame kering.
- You need 1/2 bungkus of tahu sutera, potong dadu.
- Prepare 1 batang of daun bawang, iris tipis (me: ga pake).
- You need 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. 💛.
In Japanese food culture, Miso soup is a representative of soup dishes served with rice. 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. 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.
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