"Miso juice" is the most common one in Japanese cuisine. No matter whether it is in the high-grade Kaiseki cuisine or on the table of ordinary people, there is no shortage of "Miso juice".
Dry kelp with warm water for 20 minutes and wash. Cut the diced vegetables and cut the onions.
Add 1000ml of water, boil the kelp, boil, simmer for 1-2 minutes, then remove the kelp.
Add 1 wood fish flower to the kelp water just now, and boil again, simmer for 1-2 minutes.
The squid flower is filtered out with a sieve, and the soup left is the most commonly used 'drink' in Japanese cuisine.
Pour the 'out of juice' into the pot, add the vegetables, cook for 5-10 minutes, until the dishes are soft.
Turn off the fire. Add the miso, add the miso into the soup, and then boil again.
Add chopped green onion and turn off the heat.
Out of the pot.
1. The boiled kelp is not used in the soup, and it can be directly mixed. 2, the taste of miso and chopped green onion is very good, you can put more chopped green onion.