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Miso soup from Japan Recipe

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This recipe for Miso soup from Japan is from Class of 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 c. of fish stock
1/3 pack of silk tofu,cut into 1/3 in. cubes
2 tbsp. miso paste
An adequate amount of fresh spinach,wash and chopped
1/2 Chinese onion,thinly sliced
A pinch of scallion

Directions:
Directions:
In a medium saucepan,bring the fish stock to a boil.
Add spinach and Chinese onion;simmer for about 1 minute,or before the greens became too tender.
Add and remove soup in the ladle before adding.
Ladle into bowls,and garnish with scallion.

Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Miso soup's main ingredient, miso, is a traditional Japanese seasoning produced by fermenting rice, barley, and soybeans with salt and the fungus kojikin. It was an important salt supplementation protein sauce in times when the Japanese didn't eat that much meat. Also, eating miso soup is good for regulating your bowel movements because of the fermentation. Miso soup varies from region to region and even from family to family, so that people call each family's miso soup Mom's special recipe. I used to eat miso soup everyday when I was in Japan.

 

 

 

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