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

500 ml air.
3-5 batang kombu, rumput laut kering panjang 10 sd 15 cm.
2-3 sdm tauco Medan.
50 gram tahu jepang, Sakake, potong tipis tebal 0,5 cm.
2 batang daun bawang, iris tipis.

Langkah Memasak Miso Soup

Membuat dashi (kaldu) : rebus air dan kombu dengan api kecil selama 5 menit. Pisahkan kombu dan dashi. Tambahkan tauco, masak dengan api kecil selama 2 menit. Periksa rasa, apabila kurang asin dapat tambahkan sedikit tauco..
Iris tipis memanjang kombu, selebar 1 cm. Atur dalam mangkuk saji antara lain tahu, kombu dan daun bawang..
Tuang dashi panas-panas ke dalam mangkuk saji tadi. Sajikan hangat..

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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