Incredients:
- 500 ml water and ca. 100g noodles
- 1 small onion
- 1 small potato
- 1 carrot 5cm
- 1/2 pack Katsuo (dried bonito fish)
- 2 and ½ spoons of Miso paste
Cooking instructions:
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Cut vegetables into soup size. If you heat up these vegetables in a microwave for 2-2½ minutes, it will help them to boil quickly.
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Boil water. When it is boiling, add dried Katsuo (bonito fish) and take it out after 1 minute. (If you leave the bonito in the pot too long, it will make the soup a little smelly)
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The soup is called 'Dashi Soup' with slight fish flavor. The soup is the base for most Japanese dishes. It makes the taste milder and deeper.
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Boil the vegetables until they become soft.
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When the vegetables are boiled, add the Miso paste. Stir it shortly until it is dissolved. After you added the Miso paste, you should not boil the soup for too long because the soup will lose its freshness.
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Please add the noodles one minute before you take the pot from the oven. This is called, 'Sou-Men', which is popular Japanese summer food made of wheat. We eat it in cold soy-sauce based soup. It is also good in Miso soup!!
Arrangement:
There is no rule about what kind of ingredients you can add to Miso soup!
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When it is mushroom season, it is a nice idea to add 50-80g of mushrooms.
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Fresh cabbage, pumpkin, string beans or Japanese radish (long and white) are my favorite ingredients to add.
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