In fact, the classic Japanese miso soup is a special broth with different additives. Therefore, I suggest learning how to cook it separately. To serve, add a couple of cubes of tofu, sesame seeds, green onions or any favorite sprouts.
Ingredients
- Water - 2 l
- Miso paste - 2 art.l.
- Fish broth (hondashi in granules) – 1-2 tbsp.l .
- Algae (kombu or others) – 2 plates
- Tuna (shavings) – 1 handful
Step-by-step cooking recipe
Fill the algae with water and boil for 15-20 minutes.
Add the tuna shavings, remove the broth from the heat and leave under the lid for another 15-20 minutes.
Strain, warm up, but do not bring to a boil.
Add the dry hondashi fish broth and miso paste, and stir everything until smooth.
Keep this broth warm before serving, but do not let it boil.
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