Directions
Miso soup or misoshiru is a staple in traditional Japanese cuisine. The soup is made of a broth called “dashi” cooked with miso sauce and some other ingredients like tofu and seaweed. Several other ingredients can be added depending on different regions, seasons, and recipes.
Seaweed soup with Miso broth is a daily elixir in Japanese meals. From basic ingredients, Japanese seaweed soup served with fresh tofu provides a soothing and mild flavor while still being nutrition-rich for each diet.
Especially, seaweed is a very healthy ingredient because it contains a lot of necessary minerals for your body. Besides, seaweed also contains more vitamins than any other fruits or vegetables. Now, let’s try making Japanese seaweed soup with Miso broth following All Asia Recipe‘s guide. And leave your comments as well as the contribution to our recipe!
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Steps
1 Done 5 minutes | PreparationCut the firm tofu into small cubed dices (1.5 cm side) |
2 Done 3-4 minutes | Next, make the Dashi sauce. Put about 830 ml water into a large pot with dried fish - Bonita and heat in 3-4 minutes until the fish drop to the bottom of the pot. |
3 Done 2 minutes | Now, filter the Dashi sauce, remove the boiling fish, and keep the sauce left. |
4 Done 5 minutes | When the soup is boiling, add dried seaweed, chopped green onion, and tofu to the pot, cook for 5 minutes. Finally, pour the soup into a bowl, add more green onion to your liking. |
