[ad_1]
hello everyone! I’m miho, a registered dietitian and writer.
Cabbage has a wide range of uses, including okonomiyaki and ginger grilled garnishes, and in salads, but do you ever worry about consuming it when you have a little leftover or when you buy a whole cabbage?
This time, you can definitely make it quickly at such times! I would like to introduce miso soup.
It was so delicious that I received honest comments from my family…
Relax!A taste that warms your mind and body
This time I’m going to make “Miso soup with cabbage and fried tofu”, which was introduced by cooking expert Yoshiharu Doi on NHK’s “Today’s Cooking” broadcast on August 17, 2015.
You can easily make miso soup without a recipe! You think so, right?
However, with this miso soup, you can make miso soup that is full of flavor without using dashi by adding a little extra effort!
Let’s make it right away!
How to make “Cabbage and fried tofu miso soup”
Ingredients (for 2 people)
・Cabbage…120g
・Fried tofu…1/2 piece
・Miso…30g
・Salad oil…1/2 tablespoon
How to make➀Cut cabbage and fried tofu
Cut the washed and drained cabbage and fried tofu into bite-sized pieces.
How to make ② Stir-fry the cabbage
Add vegetable oil to a pot over medium heat and stir-fry the cabbage. The trick is to let the cabbage soften without moving it too much.
How to make ③ Add water and fried tofu
Once the cabbage is soft, add 400ml of water (not listed) and fried tofu.
How to make ④ Add miso
en the pot comes to a boil and the cabbage is soft, turn off the heat. Once the miso is thoroughly dissolved, it’s done.
Delicious even without dashi!
The completed “Miso soup with cabbage and fried tofu”. It looks like a normal miso soup.
However, when you take a sip, you can really feel the sweetness of the cabbage and the richness of the fried tofu!
Generally, miso soup is made with dashi stock, but I was surprised at how flavorful the dish was even without the use of dashi stock. Because the cabbage is stir-fried slowly without touching it, it gets grilled well and has a melty, soft texture that you won’t want to miss!
I had never thought of “stir-frying” cabbage in miso soup, so I realized that it’s important to have a simple technique that brings out the deliciousness of the ingredients!
Even the children who love miso soup raved about it, saying, “It’s even better than usual!” Personally, I had a little mixed feelings (lol).
The key is to take the time to stir fry.
This time we introduced Yoshiharu Doi’s “Cabbage and Fried Tofu Miso Soup.”
Miso soup is made on a daily basis, and if you are particular about the soup stock, it will be delicious! That’s what I thought.
However, I was surprised to learn that this recipe was so full of flavor even without the use of dashi, and at the same time, I was impressed by Mr. Doi’s recipe.
not try making miso soup without dashi at least once?
(?)
[ad_2]
Comments