Soup of miso

One regularly finds the soup of miso (味噌汁 misoshiru in Japanese) in the Japanese Cuisine; one serves it between the meals, at the end of the meal or with the breakfast. The ingredient which is dominating there is the Miso.

The miso is made of paste of beans soya fermented and salted.

The preparation of soup miso requires:

of the tofu (cheese of soya) in cubes of approximately a centimetre on side
of the miso
1 green Onion or 1 Welsh onion
of the Dashi (bonito bubble of alga)
alga Wakame dried, rehydratée and crossed in squares
of water

It is also possible to add boiled ox to it, if possible thin slice in fine plates. One does not add wine or of saké in the soup of miso as what was indicated in this page.

Instructions

To make boil a water half-pan and dissolve the dashi there. To lower the temperature below the point of boiling. To incorporate the wakame and the tofu. To then incorporate a large spoonful or two of miso, with the taste, gradually, by preventing that the mixture does not boil. After the mixture was again heated, to add green onion, then to be useful.

Simple: Miso soup

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