Miso soup is the most basic cuisine in Japan. It’s not only delicious but also good for health. Miso is made from soybean, which has lots of nutrition. It also stimulates metabolism, which means that it’s helpful when you need to go on a diet. Besides, it assists body with exhausting harmful remains. Above all are partly the reasons why most of Japanese stay in good shapes and live a long life.
The recipe is very simple and the ingredients are very common. The most interesting part of it is that you can add ingredients you like, such as tofu, fish, pork or vegetables. In Japan, people sometimes cook miso soup with a variety of ingredients and have it and rice as a meal.
Miso can be divided into many categories, such as red miso, white miso, soy sauce miso, and so on. Every kind has different flavors and advantages. Nevertheless, they all have one thing in common, which is that they are not appropriate to heating for a long time, or the fragrance will disappear.
Steps:
1. Prepare the ingredients you like and cut them into mouthful cubes. Tofu, green onion is the basic. Pork with vegetables or fish with kelp is recommended.
2. Boil a pan of water. If you ingredients are not easily to become cooked, such as clams, radish, fish, and meat, remember to put them directly after water boils and before it’s done, mix miso into the pan. However, if your ingredients are easily cooked, such as tofu and vegetables, you can add miso ahead then put the ingredients. The point is that don’t cook miso for a long time.
3. During the time that waiting for the second boil, never turn the flame to high. After it boils and all the ingredients are cooked, this soup can be perfectly served.
I like to add noodle or rice in the finished product and it can be an easy and delicious meal.
When you get familiar to this cuisine and the specialties of miso, you can make some changes. For example, add lot ingredients and more water and turn it into a chafing dish; or mix two different kinds of miso making the flavor of finished product more amazing and deep. The rest of miso can be use in a variety typrs of cuisines, such as the dressing or paste on roasted fish, pork, or lumps of rice.
Except some patient and practice, it's really not difficult.
It is interesting to see what is common in my country is introduced in another country because I can see the cultural characteristic from the part that is adjusted to fit the taste of the country. The recipe is not the same as the basic way we do in Japan and I think it is because what is more accepted that way. Although it may not be so popular, I also think it is cool that miso soup was assimilated into Taiwanese food culture by creating its own style. I like Taiwanese one as well.
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