Zuppa di Miso
Serves 1
Directions
- 1Put the kombu seaweed in cold water and leave it for an hour or more.
- 2After an hour, light the fire to a minimum and bring the water to about 80 degrees before boiling and then turn it off.
- 3Leave it to infuse for about 5 minutes.
- 4Remove the kombu seaweed.
- 5Light the fire and bring the water to a boil.
- 6Remove the foam that rises to the surface before it boils.
- 7Turn off the heat and add a good handful of katsuobushi and wait for it to sink.
- 8Filter the broth and the dashi is ready.
- 9Pour a cup of dashi and heat.
- 10When it boils, turn off the heat.
- 11Dissolve a spoonful of miso paste.
- 12Add the wakame algae.
- 13Add the diced tofu.
- 14Add the chives.
- 15Serve with mastery.
Ingredients
- Katsuobushi
- Alga Kombu
- Dashinomoto
- Miso chiaro
- Algue Wakame essiccate
- Tofu naturale
- acqua
- cucchiaio abbondante pasta di miso
- cipolline
Equipment
pentolatermometrosacchetti per filtrare il brodocoppetta
Tips
- All you can eat use Dashinomoto.
- Don't boil the kombu seaweed, because it secretes a stinky gelatin, and you have to throw everything away.
- Don't boil the miso, because the miso is alive; if it boils, you kill it.
Related recipes
Miso-Butternut-Püree mit Gochujang-Beef
Japanese · Soup
Hibachi Clear Soup
Japanese · Soup
Spicy Creamy Ramen
Japanese · Soup
Spicy honey crispy chicken with Ramen noodles
Japanese · Soup
Fideos de ramen mejorados
Japanese · Soup
Cold Tantan Somen
Japanese · Soup
Harissa Miso Ramen with Harissa Aubergine
Japanese · Soup
Creamy Gochujang Brothy Rice Bowls with Crispy Miso Sesame Beef
Japanese · Soup
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup