How to cook miso soup?

Japanese cuisine, which for a long time remained a secret for the rest of the world, has been gaining popularity in recent years. This is not surprising, because her dishes are exotic enough to attract attention, but not too difficult to prepare. Many ingredients, previously available only to the Japanese, are now sold in regular supermarkets. For example, a special miso paste, from which the delicious miso soup is made, may well meet on the shelf of the European grocery store. Trying this dish is definitely worth it - five minutes for cooking and incredible taste as a result. So, how to cook miso soup?

Classic Recipe

The specified ratio of products is calculated on two portions. To make a Japanese miso soup, you need five hundred milliliters of water, a couple of tablespoons miso paste, a spoonful of fish sauce, a pair of shiitake mushrooms, fifty grams of rice noodles, fifty grams of soy cheese tofu and fresh spring onions. This recipe is suitable for vegetarians, but you can use completely different ingredients. This is miso soup - you can put algae, vegetables, rice, eggs, seafood, chicken or salmon in it. It turns out in any case delicious. Let's start cooking. Boil the water in the pan, reduce the fire to a minimum, add the miso paste and mix thoroughly so that it dissolves completely in the broth. If you want to add fish sauce, do it at this stage. The Japanese also use a special bouillon dasi instead, but it is very difficult to buy it in Europe, so you can try to replace it with others. Send mushrooms, sliced in small slices, and noodles into a pan. Boil for several minutes without adding fire. Finished miso soup pour on the bowls or plates, which have already prepared diced soy cheese and fresh onions. To fully experience the taste of this classic Japanese dish, you can take a ceramic spoon instead of the usual one. However, a real Japanese generally could just drink a broth, and catch the products with chopsticks.

"European" miso soup

This variant of the dish will suit even those who are very wary of culinary experiments. Virtually all of its components are ordinary products, consumed daily in familiar dishes. But the Japanese notes of this soup are also present. In short, this recipe is an ideal option for conservatives.

You need a hundred grams of chicken fillet, twenty milliliters of rice vinegar, twenty grams of carrots, three hundred milliliters of mushroom broth, forty grams of miso paste, fifty grams of champignons, eighty grams of rice noodles, some fresh onions and coriander, one chili pepper. Cut the chicken fillet in half, leave one half, and cut the second by strips. Marinate in the vinegar. Carrot chop thin strips, and cut the mushrooms into slices. Preheat the broth and cook rice noodles in it. Fry the remaining whole half of the fillet and cut it into thin slices. Add carrots, mushrooms, pickled strips of chicken, miso paste and stir in the soup. In bowls for serving to the table, cut the fried chicken, chili and fresh herbs, pour them with soup and serve.