Miso Soup or Misoshiru (味噌汁) is a Japanese soup that can accompany a bowl of rice for any meal of the day, however, it's a staple of Japanese breakfasts. Making miso soup at home is one of the simplest and most satisfying ways to treat yourself during As Sonoko Sakai explains, classic miso soup is simple and satisfying on its own— but that doesn't. Miso Soup is soul food for Japanese people.

Bahan Membuat Miso Soup

1 bungkus jamur enoki.
10 buah jamur kancing (harusnya jamur shitake).
4 buah tahu sutra (potong jadi 4).
1 genggam katsubuoshi.
1 liter air.
2 sdm munjung pasta miso.
1 batang daun bawang.
2 sdm wakame kering (sy potong kecil").

Langkah Memasak Miso Soup

Rebus air sampai mendidih masukkan katsubuoshi, kecilkan api, tunggu 4-5 menit..
Potong jamur kancing jadi 3 bagian. Buang akar jamur enoki,cuci bersih..
Saring air dan katsubuoshi, lalu rebusbkembali. masukkan tahu, jamur kancing dan wakame..
Masak sampai tahu mengambang, lalu ambil saringan, ambil miso paste,masukkan dalam saringan,lalu masukkan saringan ke dalam panci sambil di tekan dengan sendok sampai larut..
Tes rasa, kalau kurang bisa tambah miso paste lagi..
Terahir masukkan daun bawang dan jamur enoki,masak sebenar,matikan api..
Siap disajikan..

How Is Miso Soup Traditionally Served? Authentic Japanese Miso Soup In Japan, miso soup is traditionally served by placing it in a small bowl and sipped without a spoon. Miso soup is very simple yet a very delicious and flavourful soup packed with Umami. The ingredients required to make miso soup are "Dashi" stock, miso paste, and a few other ingredients and fragrant. Choose the method that fits your time available!

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