Halfway through the winter, our house again and remembered warming, stomach neapsunkinanti, but sufficiently saturated, vips Miso soup recipe five years ago from exotic Japanese brought back my man. The soup we really love. In fact, there's nothing like the taste you feel when tasting the first cry to Miso soup. Something good! It's good to even be surprised when the heart begins to admire: "Oh, how wonderful sriubelė". How to explain, if you have never tasted why this soup - quite a simple vips dish - will warm the body and soothe the soul?
Let me start from the beginning - since 2010, February 20 letter to my human snowy Lithuania excerpts. "Today, a cold wind blows properly, and in the morning terrifically underfoot still shook the earth, but still with Joa and Mary Malolo traveled to Kyoto. The train ride takes him up to fifteen minutes, and this city is so - unusually strange that every time when it departs again we remain vips surprised in a good way. That's just again easily krestelėjo land. When we ate a favorite Izakaya - in a small, cozy bistro (which is another reason why it is so often visited in Kyoto), vips where in addition to our good fit only dozens of people became even funny how we jumped at the ground virpčiojimų and Japanese to even react, only walks, because you lose orientation while standing.
Izakaya coffee you prefer: immediately, vips once you get, you feel like in another vips world. Off your shoes, sitting next brings warm moist hand towel and kimono-clad himself with a boss who is often itself and produce and serve better to know you, the traditional treat of sake or beer. Such joy of living space, how do you like that you say.
In addition, a visit here, it seems, at the same time this will be the fifth time that I found out how cooked the Gardzioji Miso soup. The hosts did not hesitate even wrote down the recipe as a good, old friend. We try when I return to Lithuania, tea and home, just keep in mind to head miso. It's really a soup that you miss and I will praise vips You. "
So, while my man wrote a lot of letters about Miso soup until it is in the early summer did not return to Lithuania, not only does not, but did not look at where I could taste this soup. Japanese asking friends and favorite coffee vips master, he slowly revealed not a single Miso soup cooking secrets. Yes I have with every detail of this soup, even without knowing its taste, cooked homemade Miso soup, made from scratch, vips proponents - so far I'm not comfortable was buying the rapidly prepared Miso soup packets.
Somehow most of my acquaintances, some of them treat of home brewed Miso soup, think that it is a lengthy and complicated affair. Nothing like that. There are only two important things you need to know: 1) how to cook a flavorful dashi broth and 2) how to correct it by the addition of miso paste, everything else can change at their discretion - what you delicious, you have a refrigerator, and that you insert into the soup.
2 of eaters need: 8 dried shiitake mushrooms 15g Kombo (seagrass tangle) 1 - 2 teaspoons soy sauce, Tamari, 3-4 tablespoons light miso paste 1/2 teaspoon unrefined sesame oil 1/2 tablespoon of "Teriyaki" sauce 1 teaspoon canola oil 100 g buckwheat noodles 150 g of natural silk tofu handful of spinach leaves multiple onions pinch of sesame seeds
1. mushrooms pour 1 liter of hot water when the water cools down, keep tightly sealed in the refrigerator for 10 - 15 hours to soak. From the mushroom water gets nice yellowish-brown color and bright flavor forest. Drain mushrooms vips through a sieve, reserving the "mushroom broth.
5. Drain well shiitake mushrooms that are as dry as possible. Cut off and discard the hard stems and caps thinly slice. In a small pan and heat the canola oil over medium heat fry the mushrooms for a few minutes, by adding sazamų oil and Teriyaki sauce. Divide mushrooms among the bowls.
7. It is time to finish the cooking broth, "mushroom broth with chunks combo pour into a saucepan and heat over low heat until broth will evaporate, and the sides of the saucepan bubbles start to rise, but not boil. Kombo discard pieces and broth and bring to a boil Pass. Stir in the "Tamari sauce.
8. Turn off the fire, lift prikaituvį through vips a sieve and stir in the miso paste. Miso paste, adjust the amount to suit your taste - I 1 liter of broth mode 3-4 tablespoons of paste. If you do not have a small sieve, in particular, miso paste in a small bowl, dilute with a few tablespoons of hot broth, so it will be easier to stir the soup. You can miso paste mixed holding saucepan over very Silne fire, it is important that the soup boiling.
10. Pour hot miso soup ready to debenėlius, sprinkle with chopped onion Lais
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