Miso is a kind of condiment that is popular in Japan with its rich and nutritious taste. It originated in China or western Thailand. It is similar to bean paste, soy sauce, and cardamom made by mold propagation. Miso is rich in protein, fat, sugar and nutrients such as iron, zinc, calcium, vitamin B1, B2 and niacin. Can be used to make miso, hot and nutritious and delicious ~ I am a family casual version of miso soup, not the kind of authentic Japanese style, do not like not to spray ha ~
The kelp is cut into small pieces. I use the fresh kelp that the market buys. If it is dry kelp, remember to make it in advance. Add water to the pot, cold water into the kelp, and boil the seaweed soup.
Dispose of all the ingredients, the enoki mushroom is torn open, the tofu is cut into small pieces, the melon is peeled and cut, the carrot is sliced, and the small cabbage is cut from the middle to cut off...
At this time, the seaweed soup is almost the same. Put the hard-to-cook vegetables into the pot first, and the tofu can be put in first, let them cook for a minute.
Then put the mushroom into the winter melon, wait for the soup to boil,
After the water boils, add the flavor increase. I use the organic red taste, the ratio of water to taste is 10:1, and the flavor is added to the soup and opened with a spoon.
It quickly turned away and the soup turned reddish brown.
Finally, put in the green leafy vegetables, the green leafy vegetables are cooked a little and cooked. The flavor increase has some salty taste, so just put a little salt, just taste it and taste it.
Let it go out and eat it~
Put some fresh shrimp, the flower should be more fresh and delicious, this time to be a plain version, what you like to eat, you can put it in!