Sup miso (miso soup) By using different types of miso and varying combinations of vegetables, you can make an almost infinite variety of miso soup. My guide to making miso soup demystifies all the ingredients and sets you up with everything you need to know to make a pot of this comforting soup in a matter of minutes. Miso soup is the most iconic and traditional Japanese soup.

Bahan Membuat Sup miso (miso soup)

1,5 liter Air galon.
Tofu/tahu sutra/tahu telur (bisa diganti tahu putih).
Kombu (ganggang laut) kering, potong sekitar 10x13 cm.
Sejumput Dried wakame (rumput laut kering).
2 sdm miso (saya pakai merk enachan), cairkan dgn 50-100 ml air.
1/2 sdt totole jamur.
3 sdm kecap asin.

Langkah Memasak Sup miso (miso soup)

Bersihkan kombu dengan dilap pakai tisu lembab (tidak terlalu basah). Jangan dicuci ya, serbuk putih yang nempel itu bukan kotoran. Katanya sih itu yang bikin umami..
Pertama bikin kuah dashi. Saya pake cara yang direndam semalamam (kurang lebih 10 jam) di kulkas. Kemudian rebus sampai mendidih, angkat/saring kombunya..
Potong dadu tofu/tahu dan miso masukkan ke kuah dashi. Tambahkan kecap asin dan totole jamur. Koreksi rasa. Masak sampai matang/mendidih..
Tambahkan sejumput wakame kering (ini dikit aja ya, karna nanti akan mengembang). Lalu matikan kompor. Tunggu 5-10 menit sebelum dihidangkan..

Serve your soup as an appetizer with Asian dishes or How to Choose the Right Miso Paste: Difference Between White, Yellow, and Red Miso. How Is Miso Soup Traditionally Served? Miso Soup is soul food for Japanese people. They can have it anytime of a day. Some people don't mind eating just a bowl of rice and this soup without any main or side dishes.

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