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Here's our recommended additive-free miso:
Hikari All Natural Mutenka Koji Miso
amzn.to/3MUStQH
Marukome two low-salt miso 650g ~ of Marunouchi Tanita cafeteria
amzn.to/3CmpZKx
"Miso Soup Recipe"
Ingredients:
750 g of Dashi broth
70 g of onion (sliced)
100 g of silk tofu
10 g of abura-age (thinly sliced fried tofu)
1 g of dried wakame seaweed
40 g of additive-free red miso
Instructions:
Prepare the broth.
Add the onion, silk tofu, and abura-age to the broth and heat until the onion becomes translucent.
Add the dried wakame seaweed when the onion turns slightly golden.
Add the miso directly without straining it.
Warm it up gently before serving. Be careful not to boil it to preserve the miso's aroma.
Warm it up before enjoying. You can customize the ingredients of the miso soup according to your preferences.
[For those who want an easy instant broth]
Add 2.5 g of powdered dashi to 750 g of water.
Dashi Hondashi de Bonite Katsuo en Poudre
amzn.to/3OZQDAt
[For those who want to make an authentic broth]
Here's high-quality Katsuobushi (smoked and dried bonito flakes):
Katsuobushi (séché et fumé Bonito Flakes) 40 g
amzn.to/43qE8Cs
Here's the Kombu seaweed for the broth:
Algues Kombu d'Hidaka pour bouillon japonais
amzn.to/45NBgRF
Here's the recommended water:
Eau Sant’Anna, Bouteilles d’Eau Pétillante 1,5 Litre,
Eau avec très faible résidu fixe de seulement 46,4 mg/l,
amzn.to/3oJTinl
[Basic Dashi Recipe]
[Ingredients]
15 g of bonito flakes
6 g of kombu seaweed
500 g of water (30-60 mg/l)
[Instructions]
Place the kombu seaweed in the water without washing it and let it soak for 30 minutes to release the flavor.
Heat it gently until the water is almost boiling. Be careful not to let it boil as it may become bitter.
Remove the kombu seaweed just before boiling.
Quickly add the bonito flakes to the boiling water, then turn off the heat. Keep the boiling to a minimum to avoid bitterness.
Let the bonito flakes steep for 10 minutes to develop flavor and aroma.
Strain the broth using a sieve lined with absorbent paper. Be careful not to squeeze the bonito flakes.
[Second Dashi Recipe]
[Ingredients]
Used bonito flakes and kombu seaweed
Water: 500 g (30-60 mg/l)
[Instructions]
Re-use the previously used bonito flakes and kombu seaweed.
Add the bonito flakes and kombu seaweed to the water and heat following the same steps as the first broth. Heat until the water is almost boiling.
After boiling, continue heating on low heat for 1 minute.
Strain only the bonito flakes using a sieve lined with absorbent paper. Then squeeze the bonito flakes firmly to extract the juice.
Chapter:
00:00 How to make miso soup
00:40 Explanation of ingredients
02:56 Making the broth
03:38 Making the miso soup
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#japanesecuisine #miso #misosoup