HOME Recipe Mozuku's Miso Soup

Mozuku miso soup

This is a thick miso soup with a smooth mozuku slimy feel.
It also has an intestinal regulating effect, so this is a recommended item for cold winters.
The trick to making miso soup delicious is to "dashi," so please also refer to the link "Dashi" link.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Soup

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 5 minutes

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How to make it

Heat 2 cups of bonito soup stock and add the mozuku that has been removed from the salt.

Melt the miso and it's finished.

Ingredients for 2 people

Bonito dashi

2 cups
Salt-brewed mozuku with salt removed

100g
miso

30g

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