Traditional Japanese miso soup is the basis of nutrition in the Land of the Rising Sun. miso soup recipes

Japanese cuisine is gaining popularity in modern world. Nowadays, many people are wondering how to make miso soup. "What it is?" - you ask. This dish is a traditional Japanese dish. It was invented 750 years ago during the time of the samurai. The secrets of creating this dish at home will be discussed in our article.

miso paste

On the basis of the paste of the same name, Japanese miso soup is made. The recipe for this dish will be given below. First we'll talk about the composition unique product, which is miso paste. This is a thick mass that is produced by fermenting wheat, rice, barley and soybeans. It contains a lot of vitamin D and A, as well as calcium, iron and zinc. There are several varieties of pasta. They differ in color, taste and aroma. Accordingly, miso soup can be completely different. For its preparation, a paste made from soy, wheat, rice is used. It is believed that the most delicious Japanese soup is made from red miso paste.

About the benefits of the dish

The Japanese consider miso soup to be exceptionally healthy. What it is, you already know. But why is miraculous properties attributed to this dish? It turns out that it is prepared mainly from seasonal vegetables rich in vitamin C, fiber and keratin. In addition, miso paste is rich in glutamic acid, proteins, lecithin and big amount beneficial micro-organisms that good assimilation food.

What is miso soup made from?

What is it we have already figured out. But what exactly are the ingredients for making a Japanese dish? It is cooked with the addition seaweed, vegetables (potatoes, daikon, cauliflower, spinach, turnips, onions), meat and mushrooms. In miso soup recipes, you can also find pork, meat, various fish and a variety of seafood (crabs, shellfish, shrimp, squid, etc.). Tofu is often added to the dish - soy cheese, which is an inexhaustible source of protein.

Food preparation

In order to make miso soup at home, you need to know how to properly process the ingredients for this dish. Greens and vegetables must be chopped in accordance with the recipe. dried mushrooms and vegetables must be soaked in hot water before eating. Seafood (such as shrimp) should be cleaned, washed, chopped and lightly boiled in dashi broth. In order to prepare this liquid, you need to purchase special granules and carefully dissolve them in boiled water. Tofu should be cut into small neat cubes.

Preparing dishes

To make miso soup at home, you will need a small saucepan, a vegetable peeler, a sharp knife, a cutting board, and a container to soak the ingredients. The dish is served in deep small bowls. They first drink the broth from them, and then eat the remaining products with chopsticks. Many Japanese restaurants practice making miso soup right in the bowls.

Tofu Soup Ingredients

Now let's talk about what products are needed in order to cook traditional Japanese miso soup. The recipe for this dish involves the use of the following ingredients:

miso - 1/2 cup;
tofu - 1/2 cup;
dashi - 1.5 teaspoons;
green onion - 2 tablespoons;
water - 4 glasses;
seaweed - 1 tablespoon.

How to make tofu soup

First of all, you need to take a pot and fill it with water. Then bring the liquid to a boil and add dashi granules to it. As soon as they are completely dissolved, you can proceed to the next step in preparing the soup.
Now the stove should be switched to moderate heat and add the tofu cut into small cubes into the pan with dashi.
Then dried seaweed must be filled with a small amount of water. After they are soaked, you need to squeeze excess water and add the seafood to the soup pot. The dish should be cooked for another two minutes.
At this time, miso must be diluted in a separate bowl. To do this, you need to add a little dashi broth to it and stir the paste until a homogeneous consistency.
Now you need to remove the pan from the heat and add miso to it. All ingredients should be mixed thoroughly. After that, the soup can be poured into bowls.

Japanese miso soup with tofu is ready! Sprinkle before serving green onion.

Miso soup with pork and spinach. Ingredients

This version of cooking soup differs from the classic one in greater saturation and calorie content. To prepare the dish, you will need to stock up on the following products:

pork - 55 grams;
spinach - 1-2 bunches;
enoki mushrooms - 1/3 stick;
vegetable oil - 0.5 teaspoon;
dashi broth - 350 milliliters;
miso paste - 1.5 tablespoons.

Miso soup with pork and spinach. Cooking method

First, the pork must be cut into thin strips and fried in sunflower oil.
Then the spinach should be separated from the stems, washed and boiled a little in boiling water, then dip it in ice water. Then the product must be cut into pieces three to four centimeters long.
Now boil dashi broth in a saucepan and throw enoki and fried pork into it. Products must be cooked until fully cooked.
Next, the soup should be removed from the heat, add to it and stir the ingredients until smooth.

Miso paste should never be boiled. It should always be added to hot broth at the very end of cooking and stir thoroughly in it.
When making soup, it is important to observe the necessary proportions. For one liter of dashi broth, 150 grams of miso paste is usually taken.
In addition to the main ingredients in the dish, there should be at least two more products that differ in shape, color and texture.

Here are some simple rules you need to follow to make real miso soup. What is it and how to cook it, we now know. Be sure to try to surprise the household and make at home a traditional dish Japanese cuisine. Bon appetit!

Miso soup or misoshiru (misoshiru) is one of the most popular dishes Japanese cuisine, which has a harmonious pronounced taste and high nutritional value. It is made from dashi broth, with the addition of various ingredients, which vary depending on the time of year and the desire of the cook. Mandatory is the presence of a paste-like soy product, which gives the name to this soup - miso.

Learn More About Miso Ingredients

Miso soup is made up of ingredients that are staples for most Japanese, but for us, they are quite unfamiliar.

Miso Soybeans are crushed to a paste-like state with rice, barley or wheat, which have undergone a fermentation process under the influence of mold fungi of the species Aspergillus oryza, water and salt.

Depending on how long the fermentation lasted, miso takes on a different color - from almost white to brown. The taste also varies - the darker the miso, the richer it is. This is a product rich in useful material vegetable origin: proteins and amino acids, vitamin B12, B2, E, K, tryptophan, choline, alimentary fiber, linoleic acid, lecithin and others.

Dashi - dried tuna broth

Dasi (or dashi) is a fish broth based on katsuobushi (dried and then smoked bonito tuna) and kombu seaweed. The fish after processing becomes very hard, so the chips are removed from it with a special planer and boiled to obtain the basis for the soup. But today, tuna can be found on sale in the form of ready-made flakes or even pellets. The latter are cooked quickly and simply, just like bouillon cubes, but also have the same disadvantages - a depleted taste with the addition of flavorings and preservatives.

There are also other varieties of dashi, using kelp, sardines, or shiitake mushrooms.

soy product tofu

Tofu- a product obtained by curdling protein soy milk. It is similar in texture to cheese, hard and soft. Tofu is almost devoid of its own taste, but is a source of vegetable protein, iron and calcium.

Wakame or Undaria Pinnate- a type of brown algae with a sweetish aftertaste.

seaweed wakame

Nori- a type of red algae, which are sold in the form of dry pressed leaves of a dark green color. It also has a sweet taste.

seaweed nori

Basic Recipe

Miso soup sounds pretty exotic, but it's actually an easy dish to make if you have the necessary components. First, let's look at the simplest recipe, which can be the basis for more complex variations.

Ingredients:

fish flakes- 1 1/3 st.;
water - 4 tbsp.;
kombu - 2 strips;
white miso - 1 tbsp. l.;
tofu - 170g;
green onions and wakame seaweed - optional;

How to cook:

Dried wakame seaweed must first be soaked in water for 20 minutes. After that, they will change, turning from wrinkled dark leaves into large bright green leaves (almost like tea leaves).

We make the broth base. To do this, boil the water along with the kombu, then add the fish flakes and boil them for about 5 minutes.

While the soup base is cooking, chop the onion, wakame, and tofu (the latter into small cubes).
Strain the broth through a sieve and dashi is ready.
Add the tofu to the dashi and simmer over medium heat for about 2 minutes without bringing the liquid to a boil.

Now stir the miso into the soup. This must be done carefully so as not to damage the tofu, but at the same time carefully so that the consistency of the dish is uniform. If you have a small colander, you can dip it into a saucepan and grind the miso in it with a spoon or chopsticks. If not, scoop up ½ cup of dashi, dilute the soy paste in it, and pour back into the broth. At this stage, the fire must again be reduced and ensure that the liquid does not boil.

Add finely chopped green onion and wakame.
Remove from heat and serve immediately.

Miso soup recipe with fish and tofu

Ingredients:

dashi - 1 l;
boiled fillet sea fish- 200 g;
tofu - 100 g;
seaweed - 50 g;
miso - 2 tbsp. l.;
parsley - a few branches.

How to cook:

Cut the fillet, cabbage and tofu into small pieces.

Heat the broth, bring to a boil, then lower the temperature and stir in the miso.

Add cabbage and cook for 2-3 minutes, then add fish and tofu, boil for another 2 minutes.
Remove from heat, pour into bowls, garnish with parsley.

Miso soup with shiitake mushrooms

This is another popular variation. classic recipe. Shiitake mushrooms look like oyster mushrooms, but that's where the similarities end, so if you want to cook real soup miso, you'll have to look for a Japanese mushroom.

Ingredients:

dense tofu - 250 g;
dashi - 850 g;
shiitake - 100 g;
dark miso - 3 tbsp. l.;
green onions - 4 feathers.

How to cook:

Cut the tofu into small cubes, cut the mushrooms into strips, chop the onion.
Bring the fish broth to a boil, add the mushrooms and simmer for 2 minutes.

Dissolve miso in a small amount of dashi, reduce heat and add to soup.
Without allowing the boil, add the tofu and herbs.

Turn off the soup and pour into bowls.
You can also saute the mushrooms before adding to the dish.

Innings

Miso soup can be served on its own (it's a fairly common breakfast in Japan) or as an accompaniment to hard foods like rice. It is customary to serve it in lacquered bowls, from which the broth is simply drunk, and the solid components are eaten with chopsticks. When it comes to soft ingredients, which are difficult to pinch (for example, tofu), then it is acceptable to bring the bowl to your mouth, and with the chopsticks put together, just push the food into your mouth.

If you are not at all friendly with chopsticks, then try to replace them with a ceramic or wooden spoon.

Important Details

You can’t immediately throw miso into the broth - it will not dissolve by itself and will continue to float in an unappetizing whole piece.
Both miso and tofu do not like boiling, they lose their flavor and nutritional properties at high temperatures. Therefore, be sure to add them to the broth after it has boiled and the fire has been reduced, as well as constantly stirring the soup so that it warms up evenly.
It is best to cook exactly as many servings of the dish as you plan to eat at one time. Miso soup after refrigeration and reheating will not be as tasty and healthy, and its preparation just before eating does not take much time.
Miso is prone to chapping, so store it in an airtight container.
Wakame can be substituted for nori seaweed, which does not need to be soaked in water before being added to the soup.

How to diversify miso soup?

Most Japanese believe that this dish has only 2 essential ingredients - miso and dashi, some chefs allow the possibility of cooking a dish based on a simple boiled water or another type of broth (chicken or pork meat). Moreover, you can experiment with different types miso, including mixing them.

The main rule is that all components should be small in size, not very hard and not very crispy. Vegetables should be boiled or fried before adding to dashi.

Here are some options for interesting additions to miso soup:

Daikon radish is a very popular vegetable in Japan. Low-calorie and at the same time useful;
onion batun and other varieties of onions;
boiled potatoes - it is believed that in good soup miso has ingredients that float on the surface (such as seaweed) and ingredients that sink. Potatoes and tofu are one of the
the most popular "sinking" additives;
fried tofu;
noodles are a very easy way to make soup more satisfying;
Fried fish;
shrimp or shellfish;
crab (most often a crab leg sticking out of the bowl) will add a special piquancy to your soup.

But if you remove the fish from the broth, add more vegetables, then misoshira is easy to make vegetarian and at the same time very satisfying.

Disadvantages of miso soup

Unfortunately, food that is universal and safe for everyone is quite difficult to find. Due to its main ingredient, miso, this soup is not recommended.
people with salt sensitivity, because the product contains a high amount of sodium, and people allergic to soy.

Some nutritionists claim that the sodium in miso is balanced with other substances and is useful even for hypertensive patients, while fermented soybeans are safe for allergy sufferers. But eaters with special needs are better off approaching the dish with caution.

A bit of history

The first mention of miso dates back to the 8th century AD. This product came to Japan from China along with Buddhist monks, who carefully guarded the secret of its preparation. It was food only for the nobility and very wealthy people. Miso was a welcome gift, sometimes paid salaries to the social elite. In the XII-XIV centuries nutritious soup with the addition of this ingredient, it became one of the main dishes in the diet of samurai. Over time, farmers learned to make their own miso, which significantly reduced its cost and made it more accessible to ordinary people.

During the long civil wars of the 12th and 14th centuries, the need for nutritious, easy-to-prepare, and easy-to-carry food only increased. Miso soup met all these requirements. Its popularity has led to attempts to improve the quality of the bean fermentation process and the final taste of the dish.

In the 17th-19th centuries, the wars subsided, and among the samurai and the townspeople there was a desire to adopt a simple, modest way of life. While wealthy merchants and nobility wanted more sophisticated and fine dining. Since miso comes in different tastes and prices, and the soup recipe itself allows for numerous variations, this dish fits perfectly into the diet of different miles of the population.

Nowadays, the export volumes of miso, seaweed, fish, mushrooms and other specific products are increasing every year, so most likely you will find them in the nearest large supermarket, in the Asian cuisine. Well, the inhabitants of small towns will come to the aid of the Internet - it will not be difficult to find and order these overseas delicacies.

A traditional dish originally from Japan is made on the basis of a special soy paste. Miso soup is rightfully included in national cuisine countries rising sun. The dish is not as difficult to prepare as it might seem at first glance. Classic technology soup is considered dietary, so the product is consumed at any time of the day. The dish is easily digested and absorbed by the body. The recipe for miso soup has spread all over the world, its unique taste will not leave anyone indifferent.

Classic miso soup

cheese "Tofu" - 150 gr.
soy paste (miso) - 140 gr.
broth "Dashi" - 20 ml.
algae (preferably dry) - 35 gr.
green onion- 20 gr.
purified water - 1 l.

Pour the filtered water into a suitable sized pot. Send the container to the fire, wait for it to boil. After that, add the required amount of dashi broth.
The broth can be purchased as a ready-made seasoning. Some people brew Dasi on their own. In the second case, send the Kombu seaweed into the bubbling water, simmer the product for 5-7 minutes.
Add to common pan cheese chopped into cubes, reduce the burner to a minimum. In parallel, place dry seaweed in a cup, pour in water. Wait for the product to soak.
When the algae acquire the required degree of readiness, drain the liquid, send them to the soup. Next, start making miso.
Mix the soy paste with a small portion of the broth, you should end up with homogeneous mass. Remove the pot from the burner and pour in the miso paste.
Mix the ingredients well, distribute the soup into serving bowls. The dish is served with green onions.

Miso soup with seaweed

"Tofu" - 120 gr.
drinking water - 900 ml.
miso paste - 35 gr.
seaweed - 65 gr.
green onion - 30 gr.

Pour in drinking water in a saucepan, put on the burner. Wait until it boils, add miso paste, shredded cabbage and diced tofu.
Follow the process carefully. Once you see the miso paste float to the top, turn off the stove. Mix ingredients, serve. Garnish each serving with chopped onions.

Miso soup with sea cocktail

chanterelle mushrooms - 50 gr.
crab meat - 170 gr.
shrimp fillet - 260 gr.
daikon - 65 gr.
tofu - 120 gr.
leek - 1 pc.
dried cilantro - to taste
miso paste - 60 gr.

Place the mushrooms in a colander, scald with boiling water. Finely chop the onion. Rinse the daikon thoroughly, cut into thin slices.
Mushrooms are recommended to be soaked in hot water for several minutes. As soon as the product swells, cut it. Take a small saucepan, pour water into it, send it to the stove.
Boil the liquid, place the chopped mushrooms in the container. Wait 10-12 minutes, add the onion and daikon. Simmer the composition for 8 minutes.
In parallel, defrost the shrimp fillet and crab meat, cut into small pieces. Chop the tofu into cubes, add cheese, seafood and miso paste to the total mass.
Stir the soup thoroughly, cook for 7 minutes. Spill ready meal on serving plates, sprinkle with dried cilantro.

Pork miso soup with spinach

spinach - 30 gr.
pork - 70 gr.
"Enoki" (mushrooms) - 60 gr.
sunflower oil - 10 gr.
"Dashi" - 400 ml.
miso paste - 40 gr.

Rinse the pork, chop into thin plates. Heat up the pan, add vegetable oil fry the meat. Separate the spinach from the stems. Send to boiling water for a few seconds.
Spinach should now be washed cold water. Next, chop the product into pieces about 3 cm in size. In parallel, send Dasi to warm up.
Warm up the broth, add the miso paste. Boil the liquid for a few minutes. Add pork and mushrooms. Stir the ingredients, cook the soup for another 7 minutes.

Chicken miso soup

gobo (burdock) - 110 gr.
chicken thigh - 1 pc.
soy paste - 75 gr.
daikon - 180 gr.
soy wheat - 60 gr.
mitsuba - 30 gr.
dashi - 130 ml.
sake - 20 ml.

Wash and cut into small pieces chicken thigh. Next, send the product to a pot of boiling water. Place cooked chicken into a separate saucepan, add dashi and sake to it.
Put the pan on the stove, turn on the fire to medium level, wait for the first bubbles to appear. After that, cook the composition for 25-30 minutes.
Next, chop the daikon into small strips, clean the gobos, send the products to a common container. Simmer the ingredients for 12 minutes. After the allotted time, add soy wheat and miso paste to the soup.
Stir the dish, boil the soup for a quarter of an hour. Turn off the heat, leave the composition on the stove, wait 20 minutes. Serve miso soup with mitsuba.

konazansho (seasoning) - 15 gr.
khachomis - 45 gr.
broth "Dashi" - 750 ml.
table salt - to taste
mega - 2 pcs.
perch fillet - 250 gr.

Rinse the perch carcasses, season with salt, grill the fish if possible. Peel and cut the mego into thin plates, send to the water.
Next, pour the Dasi broth into the pot, gently stir in the hachomis. Arrange the carcasses of perch and myogu on plates, pour ready broth. Sprinkle each serving necessary quantity konazansho.

Miso soup with turnips

white turnip - 320 gr.
dashi - 650 ml.
soy paste - 20 gr.
salt - to taste
pepper - to taste
fresh herbs - 35 gr.

Pour the broth into a suitable saucepan, send to the stove. Add allspice and salt, wait until it boils. In parallel, clean the turnip, chop into pieces.
Send the root crop to the bubbling composition, simmer over low heat for 5-6 minutes. Add some of the resulting broth to the miso paste, stir until smooth.
Gradually add the soy mixture to the common saucepan. Wait for the first bubbles to appear. Rinse the greens, dip in the bubbling broth for 1 minute.
Remove fresh herbs from boiling water, drain in a colander, rinse with running water. Dry the greens with a paper towel, finely chop.
Send the chopped herbs to a common pan, stir well, cook the soup for 10 minutes, turn off the burner. The dish can be served.

Miso soup with Chinese cabbage

sunflower oil - 30 ml.
chopped ginger - 25 gr.
onion - 1 pc.
carrots - 2 pcs.
garlic - 4 cloves
Chinese cabbage - 430 gr.
rice vinegar- 27 ml.
miso paste - 65 gr.
tofu - 300 gr.
ground pepper - 15 gr.
green onion - 25 gr.

Place a pot with a volume of 5 liters. on the stove, add vegetable oil, chopped carrots, finely chopped onions and garlic, chopped ginger to it.
Fry the ingredients over low heat, stirring occasionally. After 10-12 minutes, add to the pan Chinese cabbage, rice vinegar and 2 l. purified water.
Increase the power of the stove to the maximum, wait for the composition to boil. With the appearance of the first bubbles, the fire must be reduced and the pan covered with a lid. Simmer the mixture for another 15-20 minutes.
Separately, combine miso paste and 70 ml in a small container. boiling water, mix well and pour into the total mass. Cut the tofu into cubes, send to the pan, do the same with green onions. The dish needs to be boiled for another 4-6 minutes.

shiitake - 110 gr.
"Tofu" cheese - 240 gr.
"Dashi" broth - 900 ml.
green onions - 25 gr.
miso paste - 60 gr.

Chop the cheese into equal cubes, in parallel, heat the broth over low heat. Make sure that the composition does not boil. Rinse the shiitake thoroughly. Finely chop dried mushrooms.
Send 30 gr. soy paste and cheese in a pot with broth. Boil food for a few minutes. After that, add the remaining miso paste and cheese to the common ingredients.
Stir the mixture thoroughly. Switch off the burner. Divide the miso soup between bowls and chop the fresh onion.

Miso soup with wakame seaweed

wakame (algae) - 35 gr.
Sesame oil- 25 gr.
fresh vegetables - 200 gr.
ground ginger - 20 gr.
purified water - 1 l.
miso paste - 85 gr.
parsley - 20 gr.
cilantro - 15 gr.

Put the seaweed in a small cup, pour in some warm water. Leave the product to swell for 5 minutes. Next, finely chop the vegetables (celery, turnips, turnips, carrots).
Get rid of the water in which the algae was, cut them into strips. Next, take a thick-bottomed frying pan, pour in sesame oil. Heat the container on the stove.
Pour vegetables and ground ginger into the pan, pass the food for 4 minutes, while stirring often. Next, pour in water, wait for the first bubbles to appear.
Place the seaweed in a boiling liquid, simmer the components for 12-15 minutes under the lid. Turn off the burner, stir in the miso paste. Serve soup with fresh cilantro and parsley.

Miso soup with onions

dashi - 700 ml.
miso - 70 gr.
tofu - 120 gr.
leek - 1 pc.

Pour the broth "Dashi" into the pan, send to the stove. Wait until the composition boils. Cut the cheese into equal cubes, send to the broth.
Chop the onion into thin strips, mix the miso paste with a small part of the broth. Send the product to a common container, simmer the composition for 5 minutes. It is important not to bring the contents to seething. Serve with fresh leeks.

Miso paste should be added last to the soup. Don't let it boil, otherwise soy product will lose taste properties. Keep in mind that miso soup is prepared at one time, its further heating is not allowed. Also, if you want to add noodles to the dish, you need to cook them for about 5 minutes in a slightly salt water. Miso paste comes in red, light and dark, you can add any to the soup, rely on personal preference.

Video: How to make Japanese Miso Soup

I suggest you make miso soup at home. This is a traditional Japanese soup with seaweed and tofu. At first glance, the soup seems very light, but in fact it is nutritious and satisfying. And it's easy to prepare!
When this soup is served in cafes, there are usually 2-3 miserable scraps of seaweed and a couple of slices of tofu floating around. And at home you can put as many products as you want!

Ingredients

Water - 300 ml.
Miso paste - 2 teaspoons. By the way, it is best to store it in the freezer, not in the refrigerator. Opened miso paste can be stored in the refrigerator for up to 3 days. In the freezer, it can be stored for several months. I put the pasta in jars and put it in the freezer in this form.
Dried Wakame Seaweed - 7 g (one handful)
Tofu - 80 g If you eat dairy products, you can use Adyghe cheese(paneer) instead of tofu. But in classic version I use tofu in my miso soup.

How to make miso soup

Place wakame seaweed in a saucepan and cover with water.
We put the saucepan on the fire, bring the water to a boil and turn off the heat.

Algae swell strongly and become green in color.

Now add the miso paste to the pot with the seaweed and stir thoroughly until it is completely dissolved. There should be no lumps!

Please note: miso paste should not be boiled. It needs to be added to hot water. Miso soup is not made in advance, so as not to reheat it later. You should cook exactly as many servings as you intend to eat at once.

Now pour the resulting broth with algae into portioned bowls.

Cut the tofu into cubes and add to the soup.

Ready! You can also add boiled shiitake mushrooms or mushrooms, green onions or other greens to miso soup. But in principle, seaweed and tofu are enough for classic miso soup. The soup turns out so satisfying.

Miso soup is a Japanese dish that can be made using different ingredients, but miso, a fermented paste made from soybeans and grains such as rice, as well as water and salt, remains an essential ingredient.

At the same time, the paste may vary in color, which is due to the recipe and fermentation time. Miso soup is perfect for breakfast, but you can also enjoy it with other meals.

Miso soup with salmon

Water, pasta and seaweed are part of the most ordinary miso soup or misoshiru, as the Japanese call it. But the version with salmon is diverse and has a rich flavor palette.

What you need:

fresh fish fillet - 250 gr;
soybean paste - 3 tbsp;
dried seaweed - to taste;
tofu cheese - 100 gr;
soy sauce - 3 tbsp;
nori seaweed - 2 sheets;
- 3 tbsp;
green onion.

Recipe:

Sheets of nori seaweed should be dipped in cold water and leave for 2 hours to swell. Drain the water and cut the sheets into strips.
Grind the salmon fillet.
Shape the cheese small cubes and dry the sesame seeds in a pan without oil.
Chop green onions.
Put a saucepan with 600 ml of water on the stove. When bubbles appear, add miso, stir, add fish and cook for 5 minutes.
Add cheese, seaweed strips, sauce, sesame seeds and salt.
It is recommended to sprinkle with green onions before serving.

Miso soup with mushrooms

Those who want to know how to cook miso soup so that even a true Japanese has nothing to complain about will have to stock up on shiitake mushrooms. In foreign countries, they are replaced with champignons, but this will no longer be real miso soup. If you do not claim to be identical with the original Japanese dish you can use your favorite mushrooms.

What you need:

fresh - 10 pcs.;
100 gr. tofu cheese;
miso paste - 2 tbsp;
1 fresh carrot;
vegetable broth - 600 ml;
1 fresh daikon;
1 spoon of wakame seaweed;
green onion.

What you need:

15 gr. fish broth dashi;
dried shiitake mushrooms - 10 gr;
100 gr. tofu;
quail eggs - 4 pcs;
fermented pasta - 80 gr;
1 spoon of wakame seaweed;
- 150 gr;
green onions;
sesame.

Cooking:

Soak dried mushrooms for 1 hour.
Pour out dashi in a pot filled with water in the amount of 1 liter and put it on the stove.
Chop the mushrooms and transfer to a bowl. You can add some water left over from soaking for a flavorful broth. Boil 3 minutes.
Defrost shrimp, peel and send to a pan with chopped cheese.
Immediately put the miso paste, stir and turn off the gas.
Divide 1 into each bowl. quail egg, pour the soup, sprinkle it with green onions and sesame seeds.

Here are all the recipes Japanese soup. Light, fragrant and refined, it can become a part of a weight loss diet, and it is incredibly good as an unloading.