Along with suimono (clear soup), Miso soup is considered to be one of the two basic soup types of Japanese cuisine. 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.

Bahan Membuat Miso Soup

2 buah tahu sutra (me, kuning).
1 sdt wakame (rumput laut kering.
1 siung bawang putih.
1 batang daun bawang.
1/2 sdm bawang putih bubuk.
1 sdt kecap asin.
secukupnya garam.
secukupnya gula.
secukupnya lada.

Langkah Memasak Miso Soup

Siapkan bahan 👉.
Potong2 dadu tahu kecil2 👉.
Ambil 1 sdt wakame lalu rendam dengan air hangat kurleb 3 menit sampai mengembang..
Ini penampakan wakame asli rumput laut 👉.
Geprek bawang putih dan batang daun bawang, daunnya iris bulat saja..
Masak hingga mendidih, masukkan bawang mutih dan batang daun bawang tambahkan kecap asin, bawang putih bubuk, garam, gula lada. masukkan tahu masak sebentar terakhir masukkan wakame. Tes Rasa..
Angkat dan sajikan. selamat mencoba..
.
😋😋😋.

Miso is obviously the central ingredient to making miso soup. It is a fermented paste that's usually made from soybeans, but can also be made from brown rice, barley, and many other grains and legumes. Put both types of miso in a ladle or strainer and dip it into the pot. Slowly loosen up the miso with a spoon inside the ladle or strainer; the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately.

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