Miso soup / wakame soup Miso soup is very simple yet a very delicious and flavourful soup packed with Umami. The most commonly used miso soup ingredients, and the ones most often served in Japanese restaurant, are Tofu and Wakame seaweed and green shallots (as the "Suikuchi" fragrant garnish). Miso soup (味噌汁, misoshiru) is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed.

Bahan Membuat Miso soup / wakame soup

2 potong tahu putih.
Sejumput jamur kuping.
2 genggam wakame kering.
Sejumput bawang daun.
Bumbu.
1 sdm soy sauce.
1 sdm minyak wijen.
1 sdt dashi/kaldu ikan.
1 sdm pasta miso.
1 liter air.

Langkah Memasak Miso soup / wakame soup

Siapkan bahan2.
Wakame kering cuci bersih rendam sebentar dalam air.
Rebus air, masukkan bumbu soy sauce, minyak wijen, dashi masukan pula tahu putih dan jamur kuping.
Setelah mendidih masukkan wakame yang telah direndam.
Tunggu hingga wakame benar2 empuk dan kenyal. Setelah semua matang matikan kompor. Terakhir masukkan pasta miso (Usahakan memasukkan miso saat kuah sudah agak hangat agar kandungan prebiotik dalam miso tidak mati), caranya bisa dengan diaduk dengan saringan yang dicelupkan dalam kuah sup..
Siap disajikan..

There are so many combinations you can make up and the possibilities are almost endless. I used tofu (豆腐) and wakame (ワカメ, seaweed) in the first recipe. This is the most classic miso soup ingredient combination for Japanese people so you can't. It looks exactly like regular miso paste, and you wouldn't be able Drain, and then add to miso soup. All you need is just a pinch of dried wakame for each bowl.

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