Japanese soup

By VicentaLakin

Japanese soup
Taste soup is the most common soup in Japan, warm and warm, and can be cooked with vegetables and seafood. I used to be puzzled by the fact that I used to cook my own soup: why do I have to buy the same food, and why can't I fix the soup from the dailies at home? Then it became clear from the homework that the Japanese soup was not made from fresh water, but rather from daiquiri soup (cattle, kunbu and small fish dried to extract soup). But to drink soup, it's a little complicated. Until we saw the introduction of Yuuma, a Japanese enthusiast, who used to cook in Japan, weeded it back. And then, hip-hop, you can make the same taste at home as the dailies

Recipe Recommendations

  • fresh kelp 150g
  • tender tofu 100g
  • Tricholoma of 3
  • onion a little
  • Japanese white miso 2 tablespoons
  • master cook 1 spoon
  • carboline 1 scoop

Steps for Japanese soup

  • 1
    Get your food ready. The sea belt has been reformed, the tofu is cut, the mouth is cut
  • 2
    Cooking pots, pouring all the food, cooking in the fire for 10 minutes
  • 3
    Leave the fumes, turn the fire, join the chef, and taste
  • 4
    Take an empty bowl and put it in the right amount. The scale's probably an increase in the amount of water in the bowl
  • 5
    Some soup coming out of the pot, patiently mixing, making the taste fully melt
  • 6
    I'm going to put the smell back in the soup pot
  • 7
    A few flowers
  • 8
    Completed Chart

    • Japanese soup Make Tips

    1. A taste that is not boiled, can erode the taste. 2. Taste is a purely personal preference, and it is felt that it can enhance the taste and cannot be ignored. 3. The Master Cooker is a Japanese-style natural spice drawn from dry smoked mackerel and Quimbri, which acts like chicken powder. But don't ask me if I can replace chicken powder. 4. Tofu bands are the most basic mix and can be replaced with seafood for any other vegetable. 5. Taste is divided into white, red and white and red, and salt is increasing in turn. Personally, white tastes are more suitable for soup and red tastes for cooking。

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