Kitchen appliances and utensils
- a stove or hob;
- knife;
- cutting board;
- plates / bowls for products;
- pans
- plates with lids.
Ingredients
- Water - 1.2 L
- Miso-paste - 2 tbsp. l
- Hondashi fish broth - 2 tbsp. l
- Dried Wakame Seaweed - 1 tbsp. l
- Sesame Seeds - 10 g
- Tofu - 150 g
- Leek - 1 stalk
- Shiitake mushrooms - 5-6 pieces
- Fu - 10 pcs.
- Oyster sauce - 60 ml
- Soy Sauce - 30 ml
- Sesame oil - 20 ml
Step cooking
- Drop 6 shiitake mushrooms into the pan and pour them with water so that it covers them. Boil the composition.
- After boiling, add 60 ml of oyster sauce, 30 ml of soy sauce and 20 ml of sesame oil. Cook the shiitake for 40 minutes. under the cover.
- Cut boiled mushrooms into strips.
- Pour 1 tbsp. l Wakame seaweed with a little hot water and give them 5 min. to insist. Then wring out excess moisture and chop into small pieces.
- Dice 150 g of tofu.
- Slice 1 stalk of leek.
- It remains to cook the soup. Pour 1.2 liters of water into a deep pan and boil it.
- Pour 2 tbsp into boiling water. l hondashi, a couple of spoons of the liquid in which the mushrooms were cooked, 10 pcs. fu and previously sliced tofu. Boil everything together for about 10 minutes.
- When time is up, throw shiitake mushrooms, wakame algae and leeks.
- Also at that stage, using a sieve, it is necessary to dilute 2 tbsp. l miso paste.
- Cook everything together over a minimum heat of 2 minutes. Add soy sauce if necessary.
- Pour the soup into special plates with lids. Sprinkle each serving with sesame seeds before serving.
Video recipe
For those who want to diversify the taste of their home dishes, themed video materials are prepared. In them, the masters share the intricacies of the process of creating miso soup.
Using the recipe presented in this article, as well as applying other ingredients not from the list, leave your comments and feedback. Your experience is guaranteed to be useful for any beginner and more advanced chef.
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