Along with suimono (clear soup), Miso soup is considered to be one of the two basic soup types of Japanese cuisine. Make dashi: In a large pot over medium heat, bring water and kombu to a simmer. Remove kombu as soon as the water starts to simmer.

Bahan Membuat Miso Soup

1 buah Tofu ayam/udang.
2 sdm Miso.
2 sdm Dry wakame, rendam dlm air matang.
1/2 sdt Garam.
1/2 sdt Merica bubuk.
3 siung Bawang Putih, geprek.
1 sdt Kecap asin jepang.
1 sdt Kaldu ikan/ dashinomoto.
600 lt Air.

Langkah Memasak Miso Soup

Tumis bawang putih dgn mentega sampai harum;.
Masukkan garam & merica;.
Tuang air;.
Tambahkan miso, aduk rata;.
Tuang kecap asin & kaldu ikan;.
Masukkan tofu saat mulai mendidih, masak sampai mendidih;.
Matikan api;.
Tuang dlm mangkuk, tambahkan wakame & irisan daun bawang di atasnya..

Scoop the miso soup into the dainty miso soup bowl. The exterior of these bowls is usually black with a bright red interior. Scoop out from the miso soup bowl enhance the Japanese feeling, and make it much more presentable. 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.

Get Latest Recipe : HOME