How Miso soup is made

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Miso soup with tofuThe Dish is written as a medicine for almost everything: improves the condition of blood vessels, lowers cholesterol and mostly removed from the body of harmful substances.

It has been shown that removes from the body of radioactive substances. Generally, the miso useful in the overall weakness, the overheating of the body, in support of lactation mothers, neutralize nicotine poisoning.

Miso soup traditionally eaten Japanese, who are known for their longevity. To us it has come through macrobiotic recipes that bowl of soup as being the drug. Miso is a fermented paste that is made from rice, barley and / or soybeans, fermentation culture and salt. It provides the body with vitamins (such as B12), minerals, essential enzymes and stimulates vitality. It promotes healthy digestion and natural immunity. According to some sources also it contains Lactobacillus Acidophilus.

5 minutes preparation and 10 minutes of cooking.

Japanese miso soup with wakame seaweed

Raw materials

  • 2-3 types of seasonal vegetables
  • wakame seaweed (1 portion the size of a postage stamp)
  • 3/4 l water or vegetable broth
  • barley or rice miso (1 small spoon per 1 cup)
  • green scallions or leeks
  • shitake mushrooms (fresh or dried)
  • thumb-sized fresh ginger

Method of preparation

  1. Cut Shitake mushrooms (if you have dried ones, soak them in water for 8 hours) into slices.
  2. Wash the Wakame seaweed and put it in a bowl of water, it will soften in a few minutes, then cut it into small pieces and set it aside. You will later add the water in which the seaweed was soaked to the soup.
  3. Boil the water and in the meantime cut the vegetables into thin strips. Put the vegetables, shitake and later the seaweed into the boiling water. Cook slowly on low heat for about 5-10 minutes. Vegetables must not be boiled or raw.
  4. With a ladle, take the hot soup into a bowl and mix the miso in it. Reduce the heat under the soup to a minimum and add the miso - do not boil! Miso contains live enzymes that would be destroyed by boiling. Let stand for 3-5 minutes on a low flame.
  5. Finally, add fresh herbs, leeks, dandelion leaves, watercress, etc., and add a few drops of fresh ginger. Serve in small bowls.

 
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Tomáš Lendvay

Vypadá to fajn.. mohli by ste dávať pod videá aj odkazy na suroviny z eshopu, ktoré použijeme pri varení :)

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Cuong Nguyen Thanh

Dakujeme za tip.

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Monika Zubori

Look tasty

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