One of the most relevant and delicious soups in Japan is a soup with seaweed and onions - "Wakame then tama-neji no miso-shiru." It is great for breakfast, lunch, or dinner. Cooking it is so simple that you can easily do it yourself.
Pick your recipe
You will need
-
- For the "prime broth":
- Kelp seaweed - 3 pieces of 4 centimeters;
- Water - 500 milliliters;
- Dried bonito shavings - 20 grams.
- For soup:
- Onions - ½ onion;
- Dried seaweed - 2 teaspoons;
- Miso pasta - 2 tablespoons.
Instruction manual
1
Make the prime broth. To do this, lower the kelp into a pot of soda, bring to a boil and remove. Add bonito shavings to the water and boil until it sinks to the bottom. Remove from heat and strain. The broth for making Japanese soup is ready.
2
Cut the onions into small cubes and place in a pot with "prime broth". Bring to a boil.
3
When the onions become clear, add seaweed and boil for 2-3 minutes. Algae should swell.
4
Add the paste and mix thoroughly until it is completely dissolved.
5
Remove from heat and serve immediately.
Useful advice
In Japan, this soup is served only in hot form in glass cups of 250 milliliters.
Japanese soup is consumed immediately and cannot be heated.