Methods for making miso soup with shrimp recipe. Miso soup: recipes at home with fish or shrimp

Hello dear food lovers!

In today's article, susi-college will show you an obscenely delicious miso soup with shrimp, spinach and tofu. This miso soup has a surprisingly delicious, tender and fragrant taste. Everyone will love the soup! Therefore, prepare it not only for yourself, but also for guests, children, friends and relatives. Do not hide the mysterious recipe - share with everyone. And in turn, people will share positive emotions and impressions.

And also important is the fact that miso soup with shrimp is one of the dietary dishes. So, for example, in America they use this soup as a healthy diet for weight loss. One serving (300 ml) of miso soup with shrimp contains:

• 166 calories
• 2g fat
• 25g protein
• 10g carbs
• High content of vitamin A and calcium
• Vitamin C and iron content

In addition, read what soy tofu is and its health benefits. It, like many other Japanese ingredients, is very healthy, no wonder why the Japanese are famous for their health and longevity.

And so, friends, let's start cooking miso soup with shrimp, spinach and tofu.

For 4 servings you will need:

• 4 mugs dasha broth
• 3 tablespoons miso paste (preferably white)
• 150 grams small shrimp
• 100 grams of tofu cheese (usually sold in 400 gram packages)
• 2 cups spinach leaves
• one glass of boiled rice
• 1 tablespoon sesame

Stage one:

First, let's get ready. You should have dashi broth already brewed, you will need 4 mugs. And ready-made miso paste, which you either prepared yourself or purchased in a store, you will need 3 tablespoons. If you still don’t know how to cook it all, then read the articles: “Will you give in to Miso Paste?” and "Dashi broth - the basis of the foundations ...". Next, let's get ready. First of all, boil long-grain fluffy rice, you will need 1 cup of cooked rice. Now you need to cut the tofu into cubes, approximately 1 cm by 1 cm in size. And defrost the shrimp (if you purchased them frozen), if you purchased them fresh, then boil them for 5-7 minutes. Next, wash the spinach leaves and chop them finely - the preparation is complete.

Stage two:

Now we take hot (if your broth was prepared in advance, then heat it up and bring it to a boil). Next, add the chopped pieces of tofu and shrimp to the pan with dashi broth, mix everything and cook over low heat for a couple of minutes. After adding rice and spinach to the boiling broth, bring to a boil and turn off. At the end, add three tablespoons of miso paste and mix everything thoroughly (the miso paste should completely dissolve in the broth). And pour your miso soup into bowls, sprinkle with sesame seeds on top. Miso soup is ready - delicious and healthy ...

!!! It is important that you never boil miso soup after adding miso paste to it, otherwise all taste and useful qualities will be lost. Therefore, the Japanese always cook exactly as much as they can eat at a time.

That's actually all! Indecently delicious miso soup with shrimp is ready. And for dessert, you will definitely like Japanese sweets, which are also suitable for those who are on a diet. You can surprise and please yourself with such sweets and guests:

• Chi chi urine -
• Extraordinary
• Sweets with fruits

Bon appetit!!!

Friends, do you believe in God???

Interest in the original cuisine of Japan, familiar to everyone from sushi and rolls, which have long become gastronomic passions of Russians, has recently been increasing at an incredible rate. Among fans, there is a trend when visiting restaurants that serve exotic dishes of the land of the rising sun, to learn their history and cooking technology. Often questions are asked about what is miso soup, and how to cook it correctly? They are looking for similar information on the relevant culinary resources. This national dish of the East, consumed daily in Japan, has earned immense popularity around the world for its lightness and unforgettable taste.

Misoshiru, as this traditional dish is called, is one of the main dishes of Japan. It can be found every day on the table of any Japanese family, regardless of its social status. Moreover, they eat it not only at lunchtime, as is customary in European countries, but also in the evening, or even for breakfast.

The custom of preparing this dish every day is rooted in religious traditions that developed among the inhabitants of the Land of the Rising Sun in ancient times. For many centuries, misoshiru, used by the Japanese every day, brings them longevity due to the presence of useful substances:

• miso paste, which is the basis of an exotic soup, is enriched with lactic acid bacteria and beneficial enzymes formed during its fermentation. It also contains in its composition almost all the microelements and vitamins of groups K, E, B2 necessary for the life of the body;
• in this soup there are a large number of lactobacilli, thanks to which the body absorbs the nutrients that come into it with food much faster;
• this food is rich in linoleic acid, which makes the process of skin rejuvenation more effective, polyunsaturated fats vital for the body, valuable protein and dietary fiber, which contributes to the delicate cleansing of the digestive organs from toxins;
• eicosapentaenoic acid (EPA) has a beneficial effect on the blood circulation process;
• seafood, which is part of the soup, provides the body with the daily intake of substances that reduce the content of harmful cholesterol in the blood, effectively increasing the elasticity of the vascular walls, preventing the risk of thrombosis.

Experts have proven that regular consumption of miso soup, even in small quantities, helps to increase the body's resistance to colds and infectious diseases. Also, doctors and nutritionists note that in people whose menu includes this dish, the risk of developing malignant neoplasms in the prostate, mammary gland, lungs and digestive organs is significantly reduced.

The main composition of the soup

The recipe for Japanese miso soup is attractive to gourmets for its versatile composition, which has huge health benefits. Thanks to its healing properties, this dish has earned the fame of a healer, about which there is a wonderful saying in the land of the rising sun: “One cup of miso soup a day is enough, and the doctor will never have to come near your door.”

The uniqueness of the dish lies in the fact that it contains low-calorie foods that are easily digested and bring great benefits to the body. That is why this national dish, which is appreciated by adherents of a healthy diet around the world, has an unsurpassed taste. Its peculiarity lies in the fact that you can change the ingredients in it depending on the culinary imagination and taste preferences of a person.

Also, based on the classic soup recipe, you can very easily create your own varieties of misosiru, you just need to add some vegetable component, for example, potatoes, to the composition of the prepared dish. But the basis of miso soup is always the same - it is a paste of the same name, made from fermented soybeans with salt and malt added to them. This product must be aged until fully cooked for several months, during which it acquires a pleasant aroma and unique taste.

In addition to the paste, which is the basis of miso soup, its classic composition must include the following products:

• hondashi (dashi) broth made from fish;
• tofu curd made from soy;
• wakame (undaria pinnate), the tastiest sea kelp native to the Pacific Ocean;
• sesame (seeds);
• soy sauce.

Such beneficial components for human health as greens, soy, mushrooms, sea kale and fish used in the recipe are the main ones. Without them, cooking misoshira is impossible. But rice, eggs, vegetables, shrimp, and even chicken can get along well with them.

Do not forget about the golden rule of miso soup - all the products added to it should be in harmony with each other.

How can ingredients be substituted?

Many people have the desire to cook this unique and healthy dish, but not everyone succeeds. And the problem here is not the difficulties with the recipe, it is simple, but the inability to find the necessary products in domestic supermarkets. That is why lovers of Japanese cuisine who want to surprise their families or friends with this exotic, delicious dish are often interested in how to prepare miso soup based on products available in our stores.

As connoisseurs of oriental dishes note, some of the specific ingredients are quite easy to replace with analogues sold in Russia:

• instead of wakame, you can use dried seaweed, which is always available in the departments with products for making sushi;
• the lack of bean curd is also not problematic. Instead, you can successfully use Adyghe unsalted cheese;
• fish broth, in the absence of special hondashi granules produced in Japan, can be prepared independently by using finely chopped dried tuna for this.

The only thing that cannot be replaced under any circumstances is miso paste, which is the basis of a healthy soup. It is unrealistic to cook this dish without it, since it is it that gives the dish lightness due to the content in its composition of almost all the amino acids necessary for the human body and a large amount of nutrients. Therefore, when you have a desire to cook misoshira, you should pay attention to online stores that deliver the necessary products of Japanese cuisine by mail.

Classic Miso Soup Recipe (with Tofu and Seaweed)

Due to the fact that the recipe of the dish is quite diverse, and each person can cook it to his own taste, first of all, you need to try out his original classic recipe. Having learned how to cook it, you can start fantasizing with the replacement of ingredients and the invention of your own versions of misoshiru.

To prepare Japanese classics, you will need the following products:

• tofu cheese, cut into small cubes, ½ cup;
• crushed seaweed - a tablespoon;
• dashi granules - 1.5 teaspoons or a liter of dried tuna fish broth;
• leeks, sliced ​​into rings, 2 tablespoons;
• half a glass of soy miso paste (for the classic version of the soup, white is taken).

The cooking process is not complicated. Any person who has the components declared in the recipe is able to cope with it. They begin to prepare miso soup with tofu and seaweed by bringing 4 cups of water to a boil in a cooking container, then pour the prepared dashi granules into it, stir until they are completely dissolved and a homogeneous broth is obtained, reduce the heat and, with a slow boil, lay the prepared products .

Tofu, cut into medium-sized cubes, is added first. Next, seaweed is poured with a small amount of hot water. She is allowed to soak for about two minutes, then sent after the cheese to boiling water. While the tofu seaweed is slowly simmering, prepare the miso paste. To do this, put it in a bowl, add a little broth, stir until smooth. As soon as it disperses in hot water, the mixture is poured into the dish being prepared, the fire is turned off, mixed thoroughly and sprinkled with leek rings on top.

If you have all the products, it will take no more than a quarter of an hour to cook the dish. But we should not forget about some features.

Firstly, after pasta is added to miso soup, it should not be boiled in any case, and secondly, this dish is prepared exclusively at one time, since it cannot be reheated!

Only if these nuances are observed, it is possible to achieve the preparation of excellent food, the taste of which will be remembered for a long time.

Miso soup with salmon

After the classic version of the dish has been tested and the process of its preparation is clear, you can begin to fantasize. Most often, the Japanese add fish to the national dish, so we should also find out how to cook miso soup with salmon. This variety of a popular soup among connoisseurs of healthy and tasty food has many fans for its taste and ease of preparation.

The recipe is almost completely similar to the classic version, the only difference is the addition of fish to the dish. It is best to take a salmon head for this. Preparing it for heat treatment is the most difficult in the cooking process. Due to the fact that this fish has a large head with voluminous bones, efforts will be required to separate it into parts. To do this, it is better to involve the hands of a man. All other actions will not pose any problems:

• gills are cut out, giving bitterness to the broth;
• the head cut into halves is thoroughly washed under running water;
• both parts are rubbed with salt for 5 minutes, which is then washed off.

Next, the preparation of miso soup takes place according to the recipe presented above, with the only difference being that we first dissolve the dashi granules in water, bring the resulting broth to a boil, lower the salmon head into it and cook for 5 minutes. The rest of the product tab is exactly the same as in the classic version.

Shrimp miso soup recipe

This version of an exotic dish, which leaves an unforgettable taste sensation, is very popular in Japan due to the high content of easily digestible protein, which is very useful for people involved in sports. It includes the following set of ingredients - 500 grams of shrimp, king shrimp are best, 100 grams of champignons, funchose (bean noodles) and miso paste, 30 grams of leek, sesame oil, soy sauce, rice vinegar.

The cooking technology differs from the classic version of the national dish.

The following recipe for Japanese miso soup with shrimp is very popular all over the world:

• mushrooms are cut into thin slices and fried for 2 minutes in vegetable oil. Next, a tablespoon of soy sauce and rice vinegar are added to them, everything is thoroughly mixed and continues to be stewed over medium heat;
• shrimp are boiled, peeled, cut into small pieces;
• funchose is poured with boiling water to swell;
• after 5 minutes, the fried mushrooms are poured with a liter of water and brought to a boil, and then the rest of the prepared ingredients are added;
• miso paste is diluted in water and poured into the soup. The fire must be immediately turned off, and the finished dish should be thoroughly mixed.

The dish laid out on plates is sprinkled with leeks and served at the table. According to the Japanese, the soup contains aphrodisiacs, substances that enhance sexual activity.

Recipe with shrimp and squid

This is another version of a hearty and healthy national soup. A pronounced sea taste in this case is diluted with a beaten egg. It is very easy to prepare. Seaweed is boiled in dashi broth, or regular fish broth made from dried tuna shavings. This process takes no more than two minutes. At the same time, squids and shrimp are boiled, cleaned, cut (for convenience, you can also purchase ready-made or canned seafood).

In a boiling fish broth with seaweed, a beaten egg is added in a thin stream with constant stirring. After that, miso paste is diluted in a separate bowl. It is also poured into the soup, after which the fire is turned off. Prepared shrimp and squid are laid out in portions on plates before serving the dish to the table. On top of each serving, you can sprinkle with leek or sesame seeds (in this matter, each housewife is guided by her own taste).

mushroom soup recipe

This variation of Japan's national dish is prepared in minutes and has huge health benefits, especially when shiitake is placed in it. These mushrooms grow exclusively in China or Japan and contain vitamin D. But if they cannot be obtained, ordinary mushrooms can be used. The taste of this soup will change a little, but it will not get worse.

The classic version described above is taken as the basis of the dish. There are many detailed recipes that tell you how to cook miso soup with mushrooms in various sources, so I want to dwell on the important nuances of the cooking process:

1. rinse well and cut into thin slices of shiitake, mushrooms or oyster mushrooms (3 pieces);
2. tofu (50 grams) cut into small cubes, one side of which does not exceed a centimeter;
3. carrots and daikon are cut into thin slices.

Prepared ingredients are poured into boiling dashi broth and boiled for 5 minutes. Then miso paste is added here, the fire is turned off, everything is well mixed and laid out on plates. To decorate and improve the taste, the dish is sprinkled with finely chopped leek or sesame seeds. It is very important to prevent overcooking, as prolonged heat treatment makes the mushrooms tasteless and unappetizing.

Miso soup with chicken

This variety of the national dish of Japan is considered one of the easiest options. A big plus is that all the necessary ingredients can be purchased at a large supermarket. The recipe for Japanese miso soup with chicken will not cause any difficulties in the cooking process. Even an inexperienced hostess can feed them to the household.

In order to prepare a tasty and healthy dish for lunch or dinner in a short time, you need to follow a few steps:

• cook until cooked, do not coarsely chop the chicken breasts;
• Strain the finished broth, add rice with carrots to it. Vegetables in Japanese cuisine are by no means fried, as is customary in Europe, but put fresh in a pan.

After the soup with the ingredients added to it has boiled over medium heat for 10 minutes, finely chopped chicken is returned to the pan, a couple of tablespoons of gelding (sweet rice wine), a teaspoon of soy sauce and diluted miso paste are poured into the pan. Turn off the heat, mix the finished dish thoroughly, sprinkled with green onions.

Soup with chicken and noodles

This version of the Japanese traditional cooking dish is almost completely identical to the previous recipe. The only difference is that after turning off the fire, swollen in boiling water and medium-sized national Udon noodles are added to it.

The cooking time will be minimal - no more than 20 minutes, so it will be a real salvation for working women. With miso soup with chicken and noodles, you can feed your family a full dinner, despite your busy schedule.

Miso soup with spinach and pork

Experienced culinary experts advise preparing the national soup of Japan according to such an interesting, but not entirely specific recipe for the land of the rising sun. Unlike the classic variety of misoshiru, this dish is much richer in taste and more satisfying due to the fact that it contains fatty pork meat and enoki mushrooms (winter mushrooms). The recipe for Japanese miso soup with pork is quite widespread in Russia and is very popular among lovers of exotic cuisine.

The process of its preparation is as follows:

• pork meat (those who like fatter dishes can use a boneless brisket, and a ham is suitable for lovers of lean meat products) is cut into thin slices and fried in a small saucepan with sesame oil;
• Separated from the stems and well-washed spinach is boiled for a minute in a liter of water brought to a boil, then quickly cooled in cold water and cut into small pieces.

Roasted pork and boiled spinach are placed in the heated dashi broth, rice vinegar, soy sauce and miso paste diluted in water are added. The fire is turned off, and the finished soup is poured into portioned plates, sprinkled with herbs and served at the table.

Miso soup with perch

Often people ask questions about how to make miso soup with perch. This light, but at the same time hearty dish has long been appreciated by visitors to Japanese restaurants. At home, it can also be prepared, and without spending time and effort on it.

In order to create this culinary masterpiece, you will need a minimum of products:

• 4 pieces of sea bass of small sizes;
• 2 myogi, the flower buds of the plant of the same name, which grows exclusively in the forests of Asia;
• a tablespoon of miso paste;
• 700 milliliters of dashi, which can be replaced with the same amount of dried tuna fish broth;
• tofu;
• rice vinegar and soy sauce.

Cooking is somewhat similar to the classic recipe for traditional Japanese miso soup, but with some nuances. They concern the preparation of fish and consist in the fact that the perch must be well salted and grilled before being lowered into the dashi broth. Only after that it is pitted, cut into diamonds and added to the dish, made according to the classic recipe.

Miso soup with shiitake and seaweed

Among lovers of oriental cuisine, this version of the national soup is known, which is valued not only for its excellent quality and ease of preparation, but also for its very low calorie content (only 12.2 calories per 100 grams of product!).

To make miso soup with seaweed and shiitake, you will need the following ingredients:

• soy paste - 60 grams;
• dashi broth - half a liter;
• salted seaweed - 50 grams;
• shiitake mushrooms - half a packet.

The cooking process consists in the fact that first of all it is necessary to soak the mushrooms for about an hour. Next, they are poured with dashi broth, brought to a boil and boiled over low heat for 20 minutes. At this time, sea kale is washed from salt and cut into small pieces, which falls to the mushrooms. The rest of the cooking process is exactly the same as in the classic version described above.

Miso soup is a Japanese dish that can be made using a variety of ingredients, but miso remains a mandatory component, a fermented paste made from soybeans and cereals, such as rice, as well as water and salt.

At the same time, the paste may vary in color, which is due to the recipe and fermentation time. Miso soup is perfect for breakfast, but you can also enjoy it with other meals.

Miso soup with salmon

Water, pasta and seaweed are part of the most ordinary miso soup or misoshiru, as the Japanese call it. But the version with salmon is diverse and has a rich flavor palette.

What you need:

• fresh fish fillet - 250 gr;
• soybean paste - 3 tbsp;
• dried seaweed - to taste;
• tofu cheese - 100 gr;
• soy sauce - 3 tbsp;
• nori seaweed - 2 sheets;
• - 3 tbsp;
• green onion.

Recipe:

1. Nori seaweed sheets should be dipped in cold water and left for 2 hours to swell. Drain the water and cut the sheets into strips.
2. Grind the salmon fillet.
3. Give the cheese the shape of small cubes, and dry the sesame seeds in a pan without oil.
4. Chop green onions.
5. Put a saucepan with 600 ml of water on the stove. When bubbles appear, add miso, stir, add fish and cook for 5 minutes.
6. Add cheese, seaweed strips, sauce, sesame seeds and salt.
7. It is recommended to sprinkle with green onions before serving.

Miso soup with mushrooms

Those who want to know how to cook miso soup so that even a true Japanese has nothing to complain about will have to stock up on shiitake mushrooms. In foreign countries, they are replaced with champignons, but this will no longer be real miso soup. If you do not pretend to be identical with the original Japanese dish, then you can use your favorite mushrooms.

What you need:

• fresh - 10 pcs.;
• 100 gr. tofu cheese;
• miso paste - 2 tbsp;
• 1 fresh carrot;
• vegetable broth - 600 ml;
• 1 fresh daikon;
• 1 spoon of wakame seaweed;
• green onion.

What you need:

• 15 gr. dashi fish broth;
• dried shiitake mushrooms - 10 gr;
• 100 gr. tofu;
• quail eggs - 4 pcs;
• fermented pasta - 80 gr;
• 1 spoon of wakame seaweed;
• - 150 gr;
• green onions;
• sesame.

Cooking:

1. Soak dried mushrooms for 1 hour.
2. Pour out dashi in a saucepan filled with water in the amount of 1 liter and put it on the stove.
3. Chop the mushrooms and transfer to a bowl. You can add a little water left over from soaking to get a fragrant broth. Boil 3 minutes.
4. Defrost shrimp, peel and send to a pan with chopped cheese.
5. Immediately put the miso paste, stir and turn off the gas.
6. Break 1 quail egg into each of the plates, pour the soup, sprinkle it with green onions and sesame seeds.

That's all the recipes for Japanese soup. Light, fragrant and refined, it can become a part of a weight loss diet, and it is incredibly good as an unloading.

Step 1: Prepare the ingredients.

We defrost the shrimp or, if you bought them fresh, then immediately proceed to cooking. To do this, boil water in a saucepan, add a couple of pinches of salt, bay leaf, black peppercorns and squeeze lemon juice. Pour the shrimp into boiling water and cook them until tender. Cooking time depends on the size of the shrimp - small ones will be ready earlier. Readiness can be determined by the following signs - the shrimp will float to the surface, and their shell will become transparent. Focus on 5-7 minutes. Throw the cooked shrimp into a colander and let the water drain. Remove shells from shrimp and set aside. With tofu cheese, everything is much simpler - it just needs to be cut into small cubes.

Step 2: Cook dashi (dashi) broth.

Dashi is a low-fat sea broth, the basis of all Japanese soups. You can cook it yourself in this way: wipe the kombu seaweed with a clean cloth and fill it with cold water, in which it should swell for about half an hour. Then we put the pan with the future dashi on the fire, bring the water to a boil and immediately turn off the fire. We take out the kombu and pour it into the katsuobushi broth. The broth needs 10 minutes to infuse and absorb the taste of fish chips. Then the broth must be filtered, and the dry residue must be squeezed out. The dashi broth is ready.

Step 3: Miso soup with shrimp and tofu.

Add chopped tofu pieces and peeled shrimp to the hot dashi broth and cook for 2-3 minutes. Now it's time to add the miso paste. We shift it into the soup and stir thoroughly so that it is completely dissolved. After you have added the miso paste, you can not bring the soup to a boil, otherwise it will lose all the useful and flavoring properties.

Step 4: Serve the finished miso soup with shrimp and tofu.

Pour the finished soup into bowls, decorate with chopped cilantro and serve. Before you try this delicious and hearty soup, be sure to say "Itadakimas" - this is inherent in every Japanese, and you will be even more imbued with the atmosphere. Bon appetit!

You can choose not to boil the dashi broth, but buy a ready-made soup concentrate in the form of a "tea" bag, powder or solution.

If you overcook the shrimp, they will become "rubber".

To make the dish more satisfying, you can cook it with rice, udon noodles, or shiitake mushrooms.

Miso soup cannot be reheated, so calculate the amount in advance.

Tofu is an excellent substitute for meat, eggs, and dairy products. With its high nutritional value, it is low in calories, which means that those who follow a diet will appreciate it.

Miso soup is a popular first course in Japanese restaurants. Its recipe at home can be easily mastered by any hostess. And such a soup is prepared on the basis of the soybean paste of the same name. There are several types of it, so you can find many different recipes for this dish.

Helpful information

Before we figure out how to make miso soup, let's take a closer look at this dish. Miso paste comes in a variety of colors. So, you can find yellow, reddish, brown and even black paste on sale. Experienced chefs say that red-colored miso is most suitable for making soup.

Different types of this pasta differ in their consistency and taste. Depending on the miso chosen, the dish can be salty, mildly sour, or even sweet.

Japanese soup is cooked with the addition of various ingredients, such as:

• seaweed;
• vegetables - daikon, cauliflower, spinach, onion, potatoes, turnips;
• mushrooms;
• meat - pork and chicken;
• fish, for example, salmon meat;
• various seafood such as squid, shrimp, as well as shellfish and octopus.

And one more thing: Tofu cheese is often added to Miso. And as you know, it is this cheese that is considered a source of protein.

On a note! In Japan, miso is served not only for lunch, but also for breakfast, as well as dinner before a meat dish.

Especially many gourmets fell in love with Miso soup with shrimp. It is easy to prepare, and the dish tastes spicy and refined.

Compound:

• 2 liters of filtered water;
• carrot;
• 500 g of Tofu cheese;
• 4 tbsp. l. miso pastes;
• 0.3 kg shrimp;
• 3 nori sheets;
• 2 eggs.

Attention! The calorie content of Miso soup depends on the ingredients included in it. In general, such a dish is considered low-calorie, its energy value is on average 100 Kcal per 100 g.

Cooking:

On a note! The benefits of miso paste are already legendary. It is rich in vitamins, proteins, glutamic acid, and lecithin. Nutritionists claim that dishes prepared with miso improve the functioning of the digestive tract.

Mushroom soup from Japan

As already mentioned, Japanese Miso soup has many cooking options. Its recipe with Shiitake mushrooms is considered one of the most interesting. Get dried mushrooms in advance, and go ahead - conquer oriental cuisine. Determine the amount of soy sauce based on your own taste preferences.

Compound:

• 1 l 200 ml filtered water;
• 130 g miso;
• 30-40 g of Shiitake mushrooms;
• buckwheat noodles - 0.1 kg;
• soy sauce;
• greenery.

Cooking:

And this soup will appeal to all supporters of proper and healthy nutrition. In advance, you need to stock up on Dasi granules, on the basis of which the soup broth is cooked. They are easy to find in the eastern departments of supermarkets.

Compound:

• 1 ½ tsp granules "Dashi";
• ½ st. white miso paste;
• ½ st. cubes of tofu cheese;
• green onion;
• 4 tbsp. filtered water;
• 1 st. l. dry algae.

Cooking:

Oriental dish with salmon

Miso fish soup is delicious. The recipe with salmon has already been mastered by many hostesses. We will not lag behind them either.

Compound:

• 1 st. l. dried algae;
• 0.1 kg of Tofu cheese;
• 150 g salmon meat;
• 1 tsp sesame seeds;
• 1 st. l. miso paste.

Cooking:

3 main secrets of oriental soup:

• The main secret of the Japanese dish "Miso" - never bring the pasta to a boil. It cannot be boiled in broth, but should be introduced into the soup at the very end of cooking.
• When adding miso, observe the following proportions: for 1 liter of broth you need 150 g of paste.
• At least two components are added to Miso soup, differing in shape, color and texture.

Japanese trick! The Japanese use miso paste for more than just soup. It acts as a kind of preservative that can preserve the freshness of food and various dishes for a long time. For example, fresh fish marinated in miso paste will keep for several weeks.