Introducing the dish of the day - miso soup, a favorite Japanese food that is served not only for lunch and dinner, even for an early breakfast. Miso soup is the main dish of Japanese cuisine, it has many variations, but the basis is the same, where there is always a paste of the same name and a specific broth in the form of a powder - dashi, products that are not difficult to find in specialized stores or order online.
And so, the basis of this dish is dashi broth and miso pasta, without which the soup would cease to exist. But the rest of the composition can be different, sometimes green leeks are used instead of leeks, rice, potatoes, cabbage and other vegetables are added to the soup.
How to make miso soup
Pour water into a thick-walled saucepan, bring to a boil, add dashi broth, stir and reduce heat.
Pre-soak the seaweed until slightly softened, then put in the broth and boil for a short time.
In a separate bowl, stir the miso paste with a little broth until smooth.
Pour the liquid mixture into a saucepan, stir thoroughly and remove the soup from the stove.
When ready, add the diced tofu cheese to the broth.
Pour in portions and sprinkle with chopped leeks.
Miso soup is somewhat reminiscent of chicken broth, although the taste is comparatively different. The classic recipe also differs from many variations, where, in addition to the main ingredients, there are vegetables, regular pasta and seafood.