miso soup: paano gawin ng tama?

[alwayz_yummy]

paano nga ba mga peps? pa post naman ng pinakasimple recipe nun at anung pwede mga add-on sa soup..

thanx!

(daughter ko gusto nya miso soup than any other e..)

[Monseratto]

Source

How to make miso soup
The Japanese make miso soup by cooking vegetables in dashi (stock made with seaweed and dried sardines), adding fried tofu cubes and adding miso (one tablespoon per serving). The miso soup is brought to boiling point and then enjoyed. In the Western world miso soup is mostly prepared from instant miso soup. This type of miso soup is not as delicious as one you would make yourself.

This is recipe to make miso soup:

Ingredients:
1 Wakame piece of about 5 cm
1 medium carrot, cut is small cubes
600 ml water
1 medium onion, diced
2 tablespoon miso, dissolved in 2 tablespoon water
2 tablespoon parsley, chopped

Method :
Soak the Wakame in a bit of water for 10 minutes. Remove the middle rib and cut in small pieces
Boil the water in a pan and add the onions, carrots and Wakame. Simmer for 5 minutes. Remove from heat and add dissolved miso. Serve the miso soup immediately. Decorate with the parsley.

It’s important never to boil the soup after adding the miso because it will spoil the miso flavour.


Miso soup reduces risk of breast cancer!
According to Japanese researchers, eating three or more servings of Miso soup every day could cut women's risk of developing breast cancer. Miso soup contains isoflavones, chemicals which mimic the action of the female *** hormone oestrogen. Isoflavones are believed to prevent breast cancers developing by blocking the cancer-causing effects of oestrogen. The researchers concluded that consumption of miso soup and isoflavones, but not of soy foods, was inversely associated with the risk of breast cancer.

[Horsepower]

Ano yung wakame sa Philippines? if it's not available, ano kaya magandang substitute?

[theveed]

Pasakay nadin, other than pre-mixes, san pwede makahanap ng Jap curry powder/recipe>

Mga local/indian/thai curry dali maghanap eh

[wildthing]

Salmon Sinigang sa Miso

Yellow Miso between 1/8 to 1/4 kg (depende sa volume ng gagawin mo) or you can also use Miso Mix (Knorr)* note if using miso mix, maasim na ito. kung regular miso from palengke you will need some hilaw na sampalok seeds pangpaasim.

1/2kg Salmon (head prefered kasi mas malasa)
Mustasa leaves (mustard leaf)
Labanos (radish), sliced 1/4" thick
Okra and Sitaw (optional kung gusto mong additional na gulay), sliced 2" length
Onion, sliced
water

Boil water with the sampalok. Pagmalambot na ang sampalok, pigain mo ito para ang katas ay mapunta sa boiled water pangpa-asim. Para mapiga, I use a metal strainer (yung pang flour when baking) tapos partnered with a spoon, pipigain ko ang sampalok para ang katas ay mapiga.

Add onion on the boiling pinaasim na water and add the miso. Stir the mixture.

(note if using miso mix, you just boil the water and then add the miso mix and onion pagboiling na ang water).

When boiling na ulit, add the salmon and labanos. Boil until luto na (a bit tender to bite) na ang labanos. Then add the okra, simmer until cook (if gusto mong malutong ang okra - which I don't actually perfer - you can add the sitaw ng sabay nito). Kung tama na ang luto ng gulay (ideally bright green na ang kulay kung crunchy state ang sitaw/okra) turn the heat off. Add the mustasa leaves, and cover.

You can not start preparing the table...so yung about 2-3 minutes will cook the mustasa leaves properly.

SERVE.

A half kg salmon head will serve about 2 adults and 2 kids. Kung salmon belly kahit 4 adults kaya na.

[boybi]

Ano bang pinagkaiba ng Miso soup ng Hapon at ng sinigan sa Miso ng Pinoy? Ano ba ibig sabihin ng Miso?

[wildthing]

type lang ng luto...yun miso is a fermented soybean product mula sa hapon...yun sinigang na miso was some sort of a modification na sa use ng miso

[leinahtan]

Here's a basic preparation

[shadow]

Salmon Sinigang sa Miso

Yellow Miso between 1/8 to 1/4 kg (depende sa volume ng gagawin mo) or you can also use Miso Mix (Knorr)* note if using miso mix, maasim na ito. kung regular miso from palengke you will need some hilaw na sampalok seeds pangpaasim.

1/2kg Salmon (head prefered kasi mas malasa)
Mustasa leaves (mustard leaf)
Labanos (radish), sliced 1/4" thick
Okra and Sitaw (optional kung gusto mong additional na gulay), sliced 2" length
Onion, sliced
water

Boil water with the sampalok. Pagmalambot na ang sampalok, pigain mo ito para ang katas ay mapunta sa boiled water pangpa-asim. Para mapiga, I use a metal strainer (yung pang flour when baking) tapos partnered with a spoon, pipigain ko ang sampalok para ang katas ay mapiga.

Add onion on the boiling pinaasim na water and add the miso. Stir the mixture.

(note if using miso mix, you just boil the water and then add the miso mix and onion pagboiling na ang water).

When boiling na ulit, add the salmon and labanos. Boil until luto na (a bit tender to bite) na ang labanos. Then add the okra, simmer until cook (if gusto mong malutong ang okra - which I don't actually perfer - you can add the sitaw ng sabay nito). Kung tama na ang luto ng gulay (ideally bright green na ang kulay kung crunchy state ang sitaw/okra) turn the heat off. Add the mustasa leaves, and cover.

You can not start preparing the table...so yung about 2-3 minutes will cook the mustasa leaves properly.

SERVE.

A half kg salmon head will serve about 2 adults and 2 kids. Kung salmon belly kahit 4 adults kaya na.

yun gusto yata ng TS is yun miso soup sa mga japan resto....hinde itong sinigang sa miso na niluluto dito ordinarily....

[alwayz_yummy]

yup, ung sa most japanese resto.. plain miso soup lang po...

hirap lutuin ng miso..kahit mura lang at simple lang ang ingredients!

[BlueBimmer]

utol ko marunong niyan pati mga ibang jap food since meron sya jap resto dito hehe, dali lang daw gawin n he gets his supplies from mla. pero la ako alam ha hehe

[alwayz_yummy]

bb tanungin mo naman, o.. kahit miso soup lang,e.. gust ng daughter ko,e... mahal naman yung sa yoshinoya....

[_Qwerty_]

sa teriyaki boy may miso soup din.. di ko naman namamasarap yun..

[boybi]

Meron nabibiling mga instant Miso soup, pero may kamahalan din. If I remember it correctly, parang nasa P40-60.00 per pack, serves around 2 lang yun.

[alwayz_yummy]

mahal....mas mahal pa kaysa sa yoshinoya..

yung miso talaga gagamitin...

[BLINGBLING]

napansin ko walang binabanggit na pantimpla(salt/spice) o pampalasa bukod dun sa onion..flavorful naba ung miso on its own?kasi i also see this already prepared na, and i amused na wala na pala itong added pampalasa..

[Horsepower]

yes, miso itself gives the flavor to the soup.

[wally]

Eto subukan mo, the procedure is not so complicated. Bili ka muna ng Dashinonmoto sa mga Japanese grocery, a small bag will cost you mga P20 lang, you can also get the Miso paste and Silken Tofu there. Japanese Tofu is also readily available in most supermarkets. Scallions are the very small native onions which are usually sold with the leaves included. Japanese soy sauce is readily available locally as Kikkoman!

Enjoy

Ingredients

3 Cups Dashi Stock
2 thinly sliced fresh mushrooms (shiitake or white button)
1-1/2 Tablespoons miso paste
1 tablespoon japanese soy sauce
1-1/2 silken tofu – cut into cubes
½ scallions – thinly sliced on the diagonal
1 teaspoon thinly sliced leeks (optional)

BRING the stock to a gentle boil in a saucepan, add the mushrooms and simmer for 3 minutes. MIX together the miso and soy sauce in a small bowl, then add to the hot dashi stock. ADD the tofu. HEAT the soup and, just before it comes to the boil, remove from the heat. POUR the soup into bowls and garnish with the sliced scallions on top to serve.

[alwayz_yummy]

Eto subukan mo, the procedure is not so complicated. Bili ka muna ng Dashinonmoto sa mga Japanese grocery, a small bag will cost you mga P20 lang, you can also get the Miso paste and Silken Tofu there. Japanese Tofu is also readily available in most supermarkets. Scallions are the very small native onions which are usually sold with the leaves included. Japanese soy sauce is readily available locally as Kikkoman!

Enjoy

Ingredients

3 Cups Dashi Stock
2 thinly sliced fresh mushrooms (shiitake or white button)
1-1/2 Tablespoons miso paste
1 tablespoon japanese soy sauce
1-1/2 silken tofu – cut into cubes
½ scallions – thinly sliced on the diagonal
1 teaspoon thinly sliced leeks (optional)

BRING the stock to a gentle boil in a saucepan, add the mushrooms and simmer for 3 minutes. MIX together the miso and soy sauce in a small bowl, then add to the hot dashi stock. ADD the tofu. HEAT the soup and, just before it comes to the boil, remove from the heat. POUR the soup into bowls and garnish with the sliced scallions on top to serve.

yung dashimoto...anu itsura nga pack? panu gawin yang dashi stock na yan? pwede ba yung miso pase na nabibili sa supermarket, yung color yellow(jap. miso is parang orange,e..)

[badkuk]

naaddict ako sa miso soup ng yoshinoya B)


i read somewhere that dahi made with seaweed is actually "low-grade" dashi; ung "high-grade" kuno is one made with fresh fish. i also saw a tv show mention dried anchovies as the base for dashi.

nag experiment ako a few months ago using seaweed and bonito flakes...medyo bitin ung lasa. try ko gumamit ng dilis next time B)