[HOW TO MAKE MISO SOUP]鰹と昆布の出汁で味噌汁で、おいしい時間
皆さんの好きな味噌汁の具は何ですか？味噌汁に、好きな野菜をたっぷり入れて味わう、おいしい時間です。
[Ingredients]
1L dashi soup stock(bonito flaks/kombu(kelp))
3 tbsp miso
1/3 tofu
60g shimegi mushroom
green onions
dried wakame seaweed
sesame seed (topping)
ichim i(topping)
[Instructions]
*How to make Dashi stock with bonito flakes/kombu(kelp)
*How to make Dashi with dried sardine/kombu(kelp)
(1)cut off the stem of Shimegi and tear with your hands
(2)put the dashi stock in a pot and boil with medium heat
(3)When it comes to a boil, add Shimeji and boil for 2~3 minutes
(4)reduce the heat to low and mix in dissolved miso paste
(5)cut the tofu into bite-size then, add it and dried Wakame seaweed in a pot
(6)Boil until just before boiling
(7)Cut the green onions
(8)it’s boiling , so turn off the het and add green onions with residual heat
(9)enjoy!
[ 材料 ]
鰹と昆布ダシ汁 1L
味噌 大さじ3豆腐 1/3
しめじ 60g
ネギ 好みの量
ワカメ 好みの量
白胡麻
一味
[作り方]
(1)しめじの軸を切り、手で割きます
(2)鍋に出汁を入れて、中火にかけて煮立たせます
(3)煮立ったら、しめじを加えて2~3分煮ます
(4)火を弱めて、味噌を溶かします
(5)豆腐とワカメを加えて、煮立つ直前で火を止めてネギを入れる
(6)enjoy!
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