Miso soup - the staple of Japanese cuisine 🍲 日式味噌湯食譜

11:45

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The savory broth that makes me crave sip after sip~

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做日式晚餐怎少得一個味噌湯呢?

我是到個正宗湯控,從前唸大學連到canteen食午飯每天都要點例湯那種~ ((明明只是味精的口味😔)

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我在日式超級市場買材料,海帶也是新鮮的~麵豉已乖乖在味噌包聽命🉐
日本人喝味噌湯都不用湯匙而且喝很大聲,大家會嗎?🙆🏻

日式海帶味噌湯
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材料:

  • 麵豉1包
  • 日本大根(蘿蔔)半條
  • 豆腐1磚
  • 海帶10條

做法:

1. 燒開一鍋600mlæ°´,把蘿蔔滾10分鐘~蘿蔔需時間變軟,所以早一點加👍🏻
2. 加入麵豉搞拌

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3. 加入海帶,滾大概20分鐘,直至蘿蔔變軟
4. 加入豆腐滾大概5秒,軟豆腐很易鬆散,燙幾秒就好了~

 photo 2F0819FA-00FF-42F7-8F21-2D4C902D2A0A.jpg 同場加映蟹肉冷烏冬和煎豚肉餃子迎接40度炎夏 💦
(香港的高樓困住熱空氣以,再加污染,街上好像熱得像酒樓後行一樣哎😪)

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Japanese Miso soup
serves 4

Ingredients:
  • Miso paste 1 pack
  • Raddish half pc
  • Tofu 1 block
  • Seaweed 10 pcs

Cooking:
1. Bring 600ml of water to a boil, add raddish and boil for 10 minutes.
2. Add miso paste and stir.
3. Add seaweed and boil until the raddish turns soft.
4. Add tofu and wait for 5 seconds. Serve immeidately!

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2 COMMENTS

  1. I love miso too! The bow-tied wakame looks so cute, did you already buy it like that or did it yourself? BTW, it is better to add miso paste after the soup cools a bit so that the probiotic microflora doesn't get killed. :)

    ReplyDelete
    Replies
    1. Thanks for your great tip Vita! The seaweed looked like that when I bought them~ :)

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