miso soup

By AvisRowe

miso soup
The "three no" miso soup subverted today is very suitable for making during the holidays. There are three reasons:
First, the ingredients are rich and can be added and subtracted according to the taste of the family;
The second is to clear all kinds of excess inventory in the refrigerator during the festival;
Third, it is said that isovaleraldehyde contained in soybeans, the raw material of soy sauce, is a natural plant hormone. Regular drinking can prevent breast cancer and reduce the incidence of hormone-related tumors.
Since it is a nutritious, simple and non-political delicacy, why hesitate? Hurry up and take action ~

Recipe Recommendations

  • soybean paste two tablespoons
  • hot sauce appropriate amount
  • zucchini half a
  • taomi water secondary
  • tomatoes one
  • potatoes one
  • Xiaoganyu art. 5
  • Fresh mushrooms appropriate amount
  • tofu together

Steps for miso soup

  • Make step 0
    1
    Two tablespoons of soybean paste, appropriate amount of spicy sauce, half a zucchini, 1 tomato, secondary rice washing water, 1 potato, 5 small dried fish, fresh mushrooms, a piece of tofu, and 200 grams of beef slices.
  • Make step 1
    2
    Add soy sauce and hot sauce in half a bowl of rice washing water to mix well, cut tomatoes into slices, slice potatoes and zucchini, tear mushrooms into pieces by hand, rinse beef in boiling water, wash small dried fish and remove fish heads, break tofu into small pieces.
  • Make step 2
    3
    Put the dried fish, mixed miso soup and rice washing water in a casserole or stone pot, cover and bring to a boil over medium heat, and cook over low heat for 15 minutes.
  • Make step 3
    4
    Add mushrooms and potatoes to bring to a boil and cook for 10 minutes.
  • Make step 4
    5
    Add zucchini and tomatoes to bring to a boil and cook for 5 minutes.
  • Make step 5
    6
    Add the beef slices and cook uncovered until the meat soup boils, about 3 minutes.
  • Make step 6
    7
    After turning off the heat, pour in the tofu pieces and cover them to keep warm.
  • Make step 7
    8
    Serve at the table and start, be careful of the heat.

    • miso soup Make Tips

    Deeply "Peppered" Expectation: 1. The ingredients for soybean paste soup aren't particular; feel free to add whatever you like. Many incredible combinations become harmonious thanks to the flavor of the bean paste. 2. If the zucchini isn't too old, there is no need to peel it, but the potatoes must be peeled; it is said that tofu tastes better when broken by hand rather than cut. 3. Plain water can be used for the soup base, but it is best to use the water from the second rice rinse. Rub the rice grains with your hands while rinsing to make the rice water thicker, which makes the soup taste better. 4. The small dried fish are added for their fresh flavor (umami); they can be removed before the soup boils and ingredients are added. If you do not remove them, be sure to cut off the heads, otherwise the fishy smell will be too strong. 5. Since both the soybean paste and the chili paste are already salty, I did not add salt. If you prefer a heavier taste, you can add some salt for seasoning.

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