Soup of Misso Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Soup of Misso Also known as Miso Shiru.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Miso Shiru

Miso soup is a traditional dish of Japanese cuisine, known for its unique flavor and nutritional wealth. Made from a base of fish or algae bouillon, miso soup is a hot bouillon that has as its main ingredient miso, a fermented soybeans paste.

Miso is a food widely used in Japanese cuisine, being considered a basic food in the country's diet. In addition to its characteristic taste, miso is rich in nutrients such as proteins, vitamins and minerals, being an important ally for health and well-being.

The process of preparing miso soup is quite simple and fast. The basis of the bouillon is made from the boiling of kombu algae and dried fish flocks, which give a umami taste to the dish. Then miso is added and dissolved in the bouillon, conferring its characteristic color and taste.

In addition to miso, other ingredients can be added to miso soup, such as tofu, onions, mushrooms and algae. These additional ingredients make the dish even more nutritious and tasty, as well as bringing different textures and colors to the bouillon.

In addition to being a traditional dish in Japan, miso soup has gained popularity around the world due to its health benefits. Miso is rich in probiotics, which help strengthen the immune system and improve digestion. In addition, miso is a source of antioxidants, which help prevent disease and slow aging.

As a lightweight and healthy dish, miso soup is a great choice for those looking for a balanced diet.In addition, its unique and reassuring taste makes it a perfect dish to be eaten on cooler days or when you are looking for a reassuring dish.

In short, miso soup is a Japanese dish rich in flavor and nutrients, which conquers more and more fans around the world. Whether as an entry to a Japanese meal or as a main dish, miso soup is a delicious and healthy option to try.

Origin and history of Sopa de missô

Miso soup is a traditional dish of Japanese cuisine, originating in the Kyoto region in the 13th century. Made from fish bouillon, kombu algae and fermented soybeans, miso soup was originally a dish consumed by Buddhist monks in temples. Over time, the soup became popular and became a common dish in the Japanese diet, being served in every meal of the day. In addition to being tasty, miso soup is also known for its health benefits, being rich in nutrients and probiotics. Today, miso soup is appreciated around the world and can be found in various Japanese restaurants around the globe.

About the recipe

• Name of the plate: Soup of Misso
• Name of the dish in English: Miso soup
• Name of the plate in Japanese: 味噌汁
• Name of the Romanian dish: Miso Shiru

Information about preparation

• Time to prepare: 5 minutes
• Time of Cooking: 5 minutes
• Difficulty: SIMPLE
• It suits: 4 people
• Occasions: Soups, fall, spring, summer, winter

Ingredients – Ingredients

Check out the necessary and optional ingredients Soup of MissoIt makes sense to improvise

• 1 l of water
• 1 pack of hard or soft tofu
• 1 tablespoon of dried wakame algae
• 5g of Beautiful Dashi Stock
• 2 tablespoons of miso pasta

Coverage is optional:

• 1 spring onion, sliced

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Soup of Misso. Follow the instructions below in the preparation mode or step by step.

Method

Prepare the ingredients:

• Hydrate 1 tablespoon of dry wakame in water in a bowl
• Cut 1 pack of tofu into small cubes of 1 cm

Prepare the Dashi hot:

• Boil about 1L of water mixed with Dashi stock bag in a pot

Dissolve the pasta:

• In the meantime, put a small amount of water in a smaller pot and mix 2 tablespoons of miso pasta (this prevents the soup from getting grumbling)

Add the ingredients to the heat:

• Remove hydrated wakame from the water, add it to the bouillon along with tofu and wakame algae

Mix the dissolved miso paste with the bulk and mix to get a homogeneous mixture:

• Do not let the soup boil, as this can change the taste of the miso paste

Decorate and serve:

• Serve in small bowl and add chopped on top onions

Tips

Try adding grilled fish, mochi, seafood, fried tofu, shiitake mushrooms, Nameko mushrooms, roasted Daikon raspberries, ready coverings for misso soup and other ingredients to vary. The possibilities are endless when preparing a misso soup.

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