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INGREDIENTS:5 g dried seaweed (wakame)120 g fresh soft tofu or long life silken tofu400 ml dashi OR 400 ml (14.1 fl oz) of water and ½ tsp powdered dashi1 1/2 miso paste2 medium spring onions
1 measuring jug1 saucepan1 small bowl1 cup 1 tablespoon1 teaspoon1 sharp knife1 chopping board YOU WILL NEED
See above.
STEP 1: HEAT THE DASHI
Pour the dashi into a large sauce pan, place it on the hob and turn the heat up high.
STEP 2: SOAK THE WAKAME
Meanwhile put the 5 grams or 0.2 oz of dried wakame in a small bowl, and add enough water to cover it well. The seaweed will soak up the water and it will expand.
STEP 3: MELT THE MISO
Put one and a half tablespoons of miso paste in a cup, add enough spoonfuls of dashi from the pan to melt it. Give it a good stir to make sure it is thoroughly dissolved. Then pour into the pan and stir.
STEP 4: THE TOFU
Cut the tofu into cubes of about 1 cm, or half an inch square. 120 grams or 4oz is a good guide for this recipe but you can add more, or less depending on your taste. Add it to the saucepan and turn the heat down.
STEP 5: ADD THE WAKAME
Finally add the soaked wakame and leave the soup on a low heat for a couple of minutes to warm all of the ingredients. Do not let it boil as this will impair the flavours.
STEP 6: SERVE THE MISO SOUP
Turn off the heat and ladle the soup into individual bowls. Finally, chop the spring onion, add to the bowl and serve. Traditionally Miso soup is eaten at the end of a meal, or as a nutritious breakfast. To enjoy it the authentic way, use chopsticks for the solid ingredients and sip the liquid straight from the bowl.
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