Before I came to Canada, I was fall in love with some traditional Chinese soup, such as:
Today I am going to introduce a Japanese soup: Tofu miso soup.
The recipe is still easy: Wakame, White miso paste, Tofo, Dashi and some green onion.
The recipe is still easy: Wakame, White miso paste, Tofo, Dashi and some green onion.
This two pictures show the ingredients and my result.
At the first try, If I add squash and mushroom into the soup, the flavor and color changed too much, so I tried second time, I only use the very basic ingredient, and this is what I got.
For this soup, it looks easy, but it isn't. when you were prepare the miso, there is one step that you have to do, otherwise your miso will not separate when it goes into the water. You need add about 10ml hot water into the miso paste that you are going to use, give them a good mix, then you have to use a filter to add the paste into the soup.
This is my way to make the soup, I know this might not be very correct way to make this, but I find out making a soup is so important to have enough patients and attention, and seasoning process should be always at the very end.
At the first try, If I add squash and mushroom into the soup, the flavor and color changed too much, so I tried second time, I only use the very basic ingredient, and this is what I got.
For this soup, it looks easy, but it isn't. when you were prepare the miso, there is one step that you have to do, otherwise your miso will not separate when it goes into the water. You need add about 10ml hot water into the miso paste that you are going to use, give them a good mix, then you have to use a filter to add the paste into the soup.
This is my way to make the soup, I know this might not be very correct way to make this, but I find out making a soup is so important to have enough patients and attention, and seasoning process should be always at the very end.