Ingredients: turtle, red and white radish, fish bone, miso, onion, monosodium glutamate.
Cut soft-shelled turtle (or other fresh fish bones) into pieces, blanch them in boiling water, take them out, and then wash them with clear water; Wash carrot and white radish respectively and cut into filaments; Add 1/3 cup of water to the pot and bring to a boil; Boil shredded red and white radish until soft; Continue to add fish bones and boil to remove bubbles; Put the miso, sugar and monosodium glutamate into a colander, stir well with a wooden stick or spoon, immediately turn off the fire and put the bowl in, sprinkle with chopped green onion.
Exercise 2
Ingredients: kelp, miso, tofu, firewood and onion.
Dice tofu (cut tofu into strips), soak tender kelp in clear water in advance for 10 minute, drain the water for later use, and a little chopped green onion for later use; Add a proper amount of chopping wood into water to burn out the flavor, filter out the chopping wood and keep the soup; Boil tofu or oily tofu in Chai Yu soup, then add tender kelp, try the salinity of the soup, and turn off the heat; Dissolve an appropriate amount of miso with two spoonfuls of boiling water, add it to the soup, stir well and sprinkle with chopped green onion.
Miso soup is a Japanese dish made of turtle, red and white radish, fish bones, miso and other materials. Miso soup, as Japan's "national soup", is divided into red miso and white miso.
Miso, also known as douchi, is fermented with soybean as the main raw material, salt and different kinds of koji. Miso is the most popular condiment in Japan. Can be made into soup, can be cooked with meat, can be made into the soup base of hot pot. Because miso is rich in protein, amino acids and dietary fiber, it is good for your health if you eat it regularly. Drinking miso soup can also warm your body and wake your stomach when the weather turns cold.