Miso soup
9. April 2012
It is an alleged Japanese longevity recipe. He eats it daily as an appetizer, when the soup is squeezed directly from the bowl and the ingredients are poured by the chopsticks. If you've already loved her, maybe you'll be pleased to find it very easy to prepare her at home, unless you decide to cook her own homemade broth, which is quite a maturity. Otherwise it is a matter of vapor with high durability and about 5 minutes. Mainly you get protein, mineral and vitamin boost! This is very good if you are not very well and you are weakened. Below the recipe you will find a more detailed description of the ingredients and their positive effects.
Postup
Soak the algae (or mushrooms) for 10 minutes into the water (400 ml), chop the tofu on the cubes about 1 cm, the spring onion on the fine wheels and other optional vegetables if you want to use it.
We cut the algae and use the water in the soup pot. Wakame cut into smaller pieces. Add dashi no moto, algae, mushrooms, tofu and briefly heat up tofu to taste.
Meanwhile, take a little broth into the bowl and stir in the miso paste, put the pot out of the fire and gently mix the miso dish. It should not pass through the boil so that the living enzymes do not diminish. Pour the soup into the dishes and sprinkle the spring onion (or other vegetables and sprouts).
Dashi - Japanese fish broth, made from seaweed and mackerel-like fish. Instant version, usually dashi no moto granulate, you can use according to the instructions on the packaging, but about 1 teaspoon for 4 servings ..
Miso - is a fermented paste made from soybeans, rice or grain, rice yeast, ... There are many kinds, colors and intense tastes. Miso shiro tastes smoother, sweeter and lighter, Aka miso is darker, saltier and tastier.
It should not pass through the boil to destroy the living enzymes that help digestion, it contains a balanced composition of vitamins, minerals, essential oils and proteins.
It also promotes metabolism, is rich in minerals, nourishes the skin and blood and thus promotes cell and skin tissue production, helps with heart disease, dissolves blood cholesterol, blood vessels are more flexible, helps to prevent allergies and tuberculosis.
It has a wide use, so you can buy it and try it for example in salad dressings , main meals, basically wherever you are, you can use it instead of salt. It lasts for a long time, just after opening it in the fridge.
For example, Country Life: http://www.countrylife.com/search?q=miso
Wakame - seaweed growing 2 m long, collected manually in March. Due to the high content of glutamic acid, it enhances the taste of almost all the dishes to which they are added. It has a high content of minerals such as calcium, iron, iodine, and also B and C vitamins.
Do not cook for more than 15 - 20 minutes, unnecessarily losing valuable ingredients.
Tip: If you do not have a dashi, you can exceptionally replace it with fish sauce, 1 tablespoon per serving.
