Miso soup

Miso soup - a traditional dish of Japanese cuisine, which is in the land of the Rising Sun as popular as we borscht, and even more: without it no meal. For centuries serve this soup is made not only for lunch and dinner, but for Breakfast.

Miso soup is served at every meal with rice, and in Japan it every second meal. Due to the antiquity of religious traditions it appears on the table of the Japanese daily - it so happened that from the earliest times to the table it is customary to serve this soup and rice, but everything else is a question of affluence. Thus, miso soup, and rice is the basis, the Foundation of Japanese food. Of course, as a consequence, each family has its own traditional recipes, individual variants ingredients so recipes miso soup today very much, but they all appeared on the base is a traditional recipe, which we will tell.

For miso soup, of course, would require specific ingredients: miso paste, broth Dasi (also called Dashi), wakame seaweed (you can replace them with nori), tofu. All of these products can now be bought in large stores or specialize in the sale of Oriental products Internet stores.

The classic recipe for miso soup

You will need: 4 cups of water ? Cup miso (white soybean paste) and tofu, diced, 2 tbsp sliced leeks, 1 tbsp. of dried seaweed wakame, a 1.5 tsp. Dashi powder.

How to cook traditional miso soup. Water to boil in a saucepan, pour the granules Dasi, until smooth stir and make medium heat.

Put in the soup tofu, diced in sm

Pour the dried seaweed a small amount of water to give them to soften, then squeeze out the water, put in soup, 2min cook over low heat.

In a bowl put the miso paste, add a little broth from the soup until smooth stir.

Pour the mixture into the soup, turn off the heat and mix well everything.

Sprinkle with miso soup rings leeks before serving.

Cooking miso soup: features

• Never boil miso soup after adding the miso paste.
• Replace the leeks can green onions.
• Do not cook the soup for a long time - so a product contains the nutrients will be destroyed, and the soup will lose its delicate aroma.
• Be used to make miso soup is best special dried seaweed wakame, but in the absence of them can be freely replaced by sheets of nori. Nori soaked before adding to the soup is not necessary - simply cut into squares or strips and put in soup.
• To fully enjoy not only the taste, but also benefit the food, cook it at once - as much as will be eaten at one meal. If all the ingredients on hand, cooking miso soup takes less than 15 minutes.

Learning to cook traditional basic miso soup, you can try to make it with fish, noodles, shrimp, mushrooms, roasted vegetables tempura or fresh vegetables and other ingredients. A good sample of the pen and Bon appetit!