Miso Soup: Understanding an Easy Japanese Dish - best restaurant dishes to make at home

In the Western world, many people don't even consider the possibility of making exotic Asian dishes at home because they look complicated.
The taste o soup is a delicious and exquisite Japanese cuisine. it is very simple to make. the homemade taste o soup is a real enjoyment.
For a lot of people, the flavor o soup is one of the exotic dishes we serve as appetizers during a tasting
Annual sushi restaurant tour.
Maybe sushi outings are more common for others than me, but I'm still willing to bet that the flavor o soup is not a staple in most Western diets.
How many of us know exactly what flavor o is, let alone how to make soup with it?
I have been as ignorant as the next guy for years.
One day when I started craving the flavor o soup, I began to wonder about the nature of this delicious appetizer and I was glad I did.
It turns out that the flavor o soup is quite simple and easy to make.
Traditionally, it consists of only two or three components.
Like many dishes, there are many variations of the flavor o soup, but its core is the traditional Japanese broth dashi and the sauce o made from fermented soybeans.
The soup is served with scallions or scallions and is hot.
Although there are only a few ingredients to make the flavor o soup, it needs to be practiced a little.
The hardest part is making Mountains.
The big stone is a broth made of water and thin slices of bon fish.
The Bon fillets are made of dried fish, which give the flavor o soup a subtle seafood flavor.
Today, you can buy bon fillets at a natural grocery store, but they tend to be cheaper in Asian supermarkets.
The difficulty in making dashi is that it is essential to keep the right water temperature.
If the water is too hot, the bon sashimi will cook and give off a bad fish flavor.
If the water is too cold, the bon sashimi will not give off the delicate taste needed for the big stone.
I measured out a glass of bon fillet and prepared it in a small bowl. Then I put 4-
There are 6 cups of water to cook on the stove.
It began to boil.
This could be a delicate process though, and I found it easier to boil water first and then turn off the heating.
When the water just receded from the boil, I added the bon fish flakes. After about 30-
60 seconds later, the bon fillet began to sink into the bottom of the pot.
When most of the flakes sink, pour the big stones into the filter and discard the flakes.
Don't worry if you get the big stone right.
Although it's easy to mess it up, it's also easy to tell when you mess it up.
Once or twice, I quickly added bon sashimi, and the fish taste was not good at all!
Luckily, the bon fillet is quite cheap, so it's not a big deal to start over.
After the big stone is finished, the taste o soup is almost finished.
The last step is to add miso.
White o (known as shiro o in Japanese) is the best and can be found in natural grocery stores or in Asian markets.
Traditionally, flavor o (2-
6 cups of broth 3 tablespoons) add to a little bit of broth and then add to a separate soup bowl.
This is the interesting cloudy scene of the soup.
The flavor o can be added to the whole big stone pan, but the flavor o tends to settle down, so it has to be mixed and served immediately.
One or two scallions should be sprinkled on the soup, and then you can serve!
Some people add tofu, seaweed, mushrooms or other vegetables to the flavor o soup, but sometimes the basic dishes of elegance are the best.