Emeryla’s favorite miso soup – a detailed recipe cooking. 
Time: 40 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 large dried black kikurage (wood-ear mushrooms)
- 1 lobster boiled meat cut into small pieces (450 gr.), leave the shell and body
- 2 tsp soy sauce
- 4 tbsp. l saikio (sweet light miso paste)
- 1 tbsp. l akamiso (dark miso paste)
- 3 tbsp. l finely chopped green onions
For ichiban dashi broth:
- 10 gr. (approximately 2-3 sheets) kombu (kelp)
- 4 tbsp. water
- 1/2 tbsp. katsuobushi (dried flakes of tuna bonito)
Recipes with similar ingredients: seaweed, green onions, miso (soya paste), tuna, lobster
Recipe preparation:
- In a large saucepan, combine kombu and water and heat on moderate to low heat almost to a boil. Take out the combo directly before the mixture boils and discard. Add bonito flakes and brew for 10 seconds until the mixture boils. Turn off the fire and collect foam from the surface of the liquid. Let the mixture stand for 2 minutes. then strain through a fine mesh sieve or cheesecloth. Throw away bonito flakes, transfer the dashi back to the pan and place on low fire. Put in dashi the lobster’s left body and its shell and cook for 5 minutes. Remove and discard the shell and body.
- Rinse the mushrooms quickly with water, or wipe them to remove sand and mud, then put mushrooms in dashi and cook over low heat, until they are soft, about 10 minutes. Take out the mushrooms when they cool enough so as not to burn your hands, cut them slices across, thin plates and put back into the broth. Add the lobster meat and continue cooking until tender, approximately 2-3 minutes Add soy sauce, white and brown miso and green bow. Mix well. Serve right away.
