Cookbook:Miso Soup
| Miso Soup | |
|---|---|
 | |
| Category | Soup recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Soup | Cuisine of Japan
In traditional Japanese cuisine, miso soup is served for breakfast every day, and often served with meals as well.[1]
Ingredients
[edit | edit source]- ½ tsp sesame oil
- 3 cups water
- 2 tbsp miso
- 2 green onions (optional), finely minced
- ½ cake tofu (optional), cut into ½-inch cubes
- 2–3 fresh mushrooms (optional), thinly sliced
- 5–6 shrimp (optional), cubed or shredded
- Some pieces of seaweed (optional)
Procedure
[edit | edit source]- Heat oil in a small pot.
- Add green onion. Cook for a few minutes while stirring frequently.
- Add 2 ½ cups of water. Bring to a boil.
- Dissolve miso in remaining ½ cup of water and add to pot.
- Lower heat and add mushrooms, seaweed, and tofu, if desired.
References
[edit | edit source]- ↑ "特集「目覚めにぴったり!朝の味噌汁」：農林水産省" [Special "Wake Up Perfectly! Morning Miso Soup": Ministry of Agriculture, Forestry and Fisheries] (in Japanese). Retrieved 2025-02-01.