Miso soup with tofu and mushroom mushrooms – a detailed recipe cooking. 
Time: — В рецептахvolumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 10 gr. kombu (kelp algae), approximately 2 – 3 square leaf
- 4 tbsp. water or vegetable broth (see recipe below)
- 3 large dried Muer mushrooms
- 2 tsp soy sauce
- 2 cloves of garlic, chop
- 1 tbsp. l chopped ginger
- 1/2 tbsp. young bamboo shoots, thinly chopped
- 1 tbsp. l white or yellow miso paste
- 1/4 Art. finely chopped green onions, and for sprinkling
- 110 gr. diced 1 cm. tofu cheese
Recipes with similar ingredients: mushrooms, seaweed, soy sauce, green onions, ginger root, garlic, tofu
Recipe preparation:
- Soak the mushrooms in a small bowl and let stand for about 30 min Rinse and chop.
- In a pan, fry the garlic, ginger and bamboo shoots on moderate heat, for a minute. To prepare the broth “kombu dashi”: in a large pan, soak the kombu algae in water for 30 minutes Heat over medium heat almost to a boil. Get the combo right before the mixture boils, and throw it away.
- Reduce the heat to low and collect foam from the surface. Boil the broth for another 2 minutes. Add Muir, soy sauce and dashi to the mushrooms. cook until soft mushrooms, about 10 minutes. Get out with a slotted spoon and, when they cool enough not to burn your hands, thinly chop. Put in the liquid again, along with the fried vegetables. In a separate bowl, mix the miso paste with a little broth to dissolve. Pour into soup, add green cook onion and tofu over low heat, stirring until they warm up for about 3 minutes Serve right away.
