Japanese soup

By VicentaLakin

Japanese soup
The reference ratio for Japanese soup is about 1.5% kunbu, and then 1.5% Qub, and if there is time, put one night away from cooking, because Qubb's nutrition is already out. Take it out and fire it。

Recipe Recommendations

  • bonito flakes 15g
  • kelp
  • water 1000CC

Steps for Japanese soup

  • Make Japanese soup step 0
    1
    Put Quinbu in a well-filled pot for at least 30 minutes, then light a fire。
  • Make Japanese soup step 1
    2
    Boil for about 10-15 minutes. Don't let it roll。
  • Make Japanese soup step 2
    3
    Get Quimb out of there now. (If you keep it in hot water, Qub's juice will come out.)。
  • Make Japanese soup step 3
    4
    Put the fire on the fire and the hot water on the fire。
  • Make Japanese soup step 4
    5
    Filter the soup out。
  • Make Japanese soup step 5
    6
    It's done! It's gonna be great

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