Miso soy paste, along with soy sauce, is the most common flavoring in Japanese cuisine. This paste contains lactic bacteria and enzymes to help digest food. A hot soup made of miso, misosiru, lowers cholesterol levels, neutralizes the harm from smoking and a polluted environment.
It is necessary
-
- For miso soup:
- - 4 tbsp. l. red miso paste;
- - 800 ml of diluted dashi broth;
- - 150 g of tofu cheese;
- - 1 sheet of nori;
- - 1 bunch of green onions.
- For duck breast miso soup:
- - 200 g of duck breast;
- - 3 tbsp. l. brown miso paste;
- - 100 g of shiitake mushrooms;
- - 1 stalk of leeks;
- - 1 small bunch of parsley.
- For Miso Fish Soup:
- - 1 liter of water;
- - 1 plate of dried kombu seaweed;
- - 150 g shrimp;
- - 150 g cod fillet;
- - 2 tbsp. l. brown miso paste;
- - 1 bunch of green onions.
Instructions
Step 1
Miso soup Bring the diluted dashi broth to a boil. You can use plain water instead of broth. Use scissors to cut a sheet of nori kelp into thin strips. Add nori to boiling broth. Cook for 1-2 minutes. Pour 150-200 ml of stock into a separate bowl. Dissolve the red miso paste in the liquid.
Step 2
Pour the broth and pasta into a pot of soup. Stir well. Cut the tofu into small cubes. Add soy cheese to broth. Leave on low heat for 1-1.5 minutes. Chop the green onion finely. Pour hot miso soup into cups and sprinkle with herbs.
Step 3
Duck Breast Miso Soup Cut the shiitake mushrooms into large pieces. Wash the leeks and cut into thin rings. For the soup, use the white and light green parts of the stem. Chop the parsley.
Step 4
Wash the duck breast and cut it into thin strips. Pour 1 liter of water over the meat and bring to a boil over high heat. Skim off the formed foam. Reduce heat to medium and cook for about 10-15 minutes. You do not need to cover the pot with a lid.
Step 5
Pour 200 ml of broth and dilute the miso paste in it. Add mushrooms and pasta to broth. Cook for another 10 minutes. Then add the leeks and herbs. Without boiling, leave on the fire for a couple of minutes.
Step 6
Miso Fish Soup Wash the cod fillets in cool water and cut into small pieces. Wipe a plate of kombu seaweed with a damp cloth, place in a saucepan and cover with cold water. Add cod pieces and shrimp. Put on low heat. Remove the kombu from the broth before boiling. Skim off the foam. Then cook the broth for about a minute.
Step 7
Remove the shrimp from the soup. Peel them off and put them back in the pot. Dissolve the miso in a little fish stock. Pour the resulting mixture into the soup. Stir and re-bring the miso soup to a boil. Pour immediately into a serving bowl and sprinkle with chopped green onions.
