Miso soup(wei ceng tang )

Miso soup method:

Raw materials for making miso soup:

The fish bone is 300g, red and white radish shreds are 1 / 2, miso is 80g, sugar and monosodium glutamate are 1 / 8, and scallion is 2T.

Steps for making miso soup:

1. Cut sea bream (or other fresh fish bones) into pieces, scald them in boiling water and remove them, then wash them with clean water.

2. Put 1 / 3 cup of water in the pot and bring to a boil. Soften the shredded red and white radishes. Add the fish bones and bring to a boil. Remove the foam. Put miso, sugar and monosodium glutamate in a small colander. Mix well with a wooden stick (or spoon). Turn off the fire and serve in a bowl. Sprinkle with scallions. If the fish bone is replaced by tofu and kelp sprouts, the water is replaced by dried fish juice (300 grams of dried fish, remove head and viscera, add 5 cups of water and cook for 20 minutes).

Miso soup

Miso soup is a Japanese dish made of bream, red and white radish, fish bone and miso. Miso soup, as Japan's "national soup", is divided into red miso and white miso.

Miso, also known as soy sauce, is fermented with soybean as the main raw material, salt and different kinds of yeast. Miso is the most popular seasoning in Japan. It can be made into soup, cooked with meat, and made into the soup base of hot pot. Because miso is rich in protein, amino acids and food fiber, eating it often is good for health. When the weather turns cold, drinking miso soup can also warm the body and wake up the stomach.

Production method

Practice 1

Ingredients: sea bream, red and white radish, fish bone, miso, scallion and monosodium glutamate

1. Cut sea bream (or other fresh fish bones) into pieces, scald them in boiling water, remove them, and then wash them with clean water;

2. Wash the red radish and white radish separately and cut them into shreds;

3. Put 1 / 3 cup of water into the pot and bring to a boil;

4. Cook the red and white radish until soft;

5. Add fish bone and boil to remove bubbles;

6. Put miso, sugar and monosodium glutamate in a small colander, mix well with a wooden stick (or spoon), turn off the fire immediately, serve in a bowl, and sprinkle with scallions.

Practice 2

Ingredients: kelp, miso, Beifu, Chaiyu, scallion

< I1. < / I dice tofu into small cubes (sliced tofu), soak kelp in water for 10 minutes in advance, drain and set aside, with a little scallion

< I2. < / I add a proper amount of water into the sliced firewood fish to make it taste delicious. Filter the sliced firewood fish and keep the soup

< I3. < / I put tofu or oil tofu into Chaiyu soup and bring to a boil, then add tender kelp. Try the saltiness of the soup and turn off the heat

Use 2 tbsp boiling water to dissolve miso and add it to the soup. Stir well. Sprinkle with scallion

matters needing attention

If the fish bone is replaced by tofu and kelp sprouts, the water is replaced by dried fish juice (300 grams of dried fish, remove head and viscera, add 5 cups of water and cook for 20 minutes).

Nutrients

Every 100 g contains:

Energy 34.38 kcal

Protein 1.83 G

Fat 0.22g

Carbohydrate 7.53 G

Folic acid 21.15 μ G

Dietary fiber 1.32g

Vitamin A 43.5 μ G

Carotene 262 μ G

Thiamine 0.05 mg

Riboflavin 0.04 mg

Nicotinic acid 0.32 mg

Vitamin C 18.3 mg

Vitamin e1.21 mg

Calcium 46.3 mg

Phosphorus 33.92 mg

Potassium 184.49 mg

97 mg sodium

Magnesium 21.5 mg

Iron 2.06 mg

Zinc 0.6 mg

Selenium 0.63 μ G

Copper 0.04 mg

Manganese 0.13 mg

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Wei Ceng Tang