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
- It's 500 ml of air.
- Prepare 3-5 batang of kombu, rumput laut kering panjang 10 sd 15 cm.
- It's 2-3 sdm of tauco Medan.
- You need 50 gram of tahu jepang, Sakake, potong tipis tebal 0,5 cm.
- You need 2 batang of daun bawang, iris tipis.
Langkah Memasak Miso Soup
- Membuat dashi (kaldu) : rebus air dan kombu dengan api kecil selama 5 menit. Pisahkan kombu dan dashi. Tambahkan tauco, masak dengan api kecil selama 2 menit. Periksa rasa, apabila kurang asin dapat tambahkan sedikit tauco..
- Iris tipis memanjang kombu, selebar 1 cm. Atur dalam mangkuk saji antara lain tahu, kombu dan daun bawang..
- Tuang dashi panas-panas ke dalam mangkuk saji tadi. Sajikan hangat..
This recipe appears in our cookbook Martha Stewart's Cooking School. 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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