Miso soup is one of the easiest, lightest, soup healthy and most restorative there. And it is done with one of the most healthy soybean miso. Miso is fermented, it is good for digestion and other properties in good health. Some misos are fermented from grains like barley and rice. There are many different types of miso various colors and strength of flavor. (The top three are white, yellow and red). A good rule is that the dark miso is more intensely flavored and saltier than lighter miso.
In Japanese cuisine, misos different preparations are used in various regions. You can use any variety you like in miso soup. This basic recipe uses a dashi broth and fast, we have published previously. Miso soup at its simplest consists of all squares of tofu and spring onions. Feel free to adjust the mushroom soup, vegetables, sea vegetables, seafood, meat, pasta or soba or udon. When the miso soup at all, it should not be cooked in a miso broth, because it will destroy the beneficial bacteria in the miso.
Serves 2
4 cups dashi broth
1 cup firm tofu, cut into small squares
4 tablespoons red miso, white or yellow
3 green onions, green and white parts, sliced
Bring the broth to a boil. Add tofu and any optional ingredients mentioned above. Simmer until all ingredients are tender and cooked through. Remove from heat and add the miso. Mix well and dissolve completely. Decorating a part of green onion.
Note: The use of local organic ingredients whenever possible.
via ecosalon
No comments:
Post a Comment