Are you a genius?[Miso soup on the second day is thick and bad (crying) problem]Solved in one go!Sinful with “〇〇 input” at home ~♡ Secret trick – Yomuno

Hello. I’m miho, a registered dietitian and writer.

Miso soup is an inseparable part of Japanese life. Even if it’s not a breakfast at a luxury inn, if you’re going to make it, you want it to be delicious.

This time, I would like to introduce the key points to making miso soup delicious and a trick to make even the leftover miso soup from the second day delicious!

Things you should never do when making miso soup

Miso soup may seem easy to make at first glance, but there is one thing you can’t do during the process. That is, “boil after adding miso.”

ether you are a beginner in cooking or you regularly make miso soup, do you know why you should not boil it?

Reasons why boiling is prohibited

The flavor and aroma of miso depend on volatile components such as alcohol and esters produced during fermentation. Therefore, if you bring it to a simmering boil, these ingredients will quickly fly off and disappear.

In other words, the more you boil the miso, the more the miso loses its aroma and flavor, and the flavor of the miso soup suddenly drops.

How to make delicious miso soup

➀Do not let it boil after adding miso.

First of all, once you add the miso, do not let it boil. By lowering the heat to low when adding the miso, you can reduce the risk of accidentally boiling it.

② Measure the amount of miso carefully.

It is said that 1 tablespoon of miso per person is just right. Aim for 1 tablespoon of miso for every cup of dashi stock. We recommend that you measure it carefully to find out the perfect amount.

③ Focus on the soup stock

Granular soup stock or miso with soup stock is delicious enough, but the taste will be even better if you use bonito, kelp, etc. to make the soup stock.

Personally, I’m addicted to adding kezuribushi as one of the ingredients. It also greatly improves the flavor, so you can kill two birds with one stone.

Secret trick to make miso soup delicious on the second day

Miso soup on the second day will be salty because it has been boiled down, and if you leave it for a while, the flavor and aroma will decrease.

So, let’s use the two methods introduced on the TV program “Profiters and Losers” to make it delicious.

Tips to make miso soup delicious on the second day

1. Add vegetables with high water content such as lettuce

2. add butter

material

• Leftover miso soup (deep-fried tofu and wakame this time)…for about 2 people
• Lettuce…2 pieces (approximately 100g)
• Butter…5g

Miso soup arrangement for the second day ➀ Warm up the miso soup

Heat the miso soup from the second day over low heat. Be careful not to let it boil at this point.

Miso soup arrangement for the second day ② Chop the lettuce and add it to the miso soup

ile the miso soup is heating up, chop the lettuce. It’s easier to carve if you roll them up one on top of the other.

Add the chopped cabbage to the miso soup. It may seem like too much at first glance, but it’s okay because the bulk will reduce as it heats up.

Miso soup arrangement for the second day ③ Add butter

Once it’s all warmed up, turn off the heat and add the butter. Finish by melting the butter so that the flavor blends throughout.

Something different from usual! Miso soup with lots of flavor!

▲Left photo: Miso soup on the second day with lettuce and butter added.Right photo: Miso soup on the second day without adding anything.

I took the opportunity to compare the miso soup I made on the second day with a trick and the miso soup I made on the second day without doing anything.

First, I took a sip of the miso soup. As expected, it was the second day, so it felt saltier than the one I drank the day before.

Next, we will have miso soup arranged with a trick.

The first thing I noticed was how mellow the taste was! !

At first, I was under the impression that butter could be added to miso soup, but the flavor and richness has increased many times over, and you can feel the saltiness and sweetness that are different from miso alone.

And thanks to the lettuce, it wasn’t too salty, so I enjoyed it as a crunchy topping and it was delicious!

Delicious miso soup on the second day too

The miso soup I had left over from the second day didn’t taste very good, but I had no choice but to drink it because I didn’t want to throw it away, but with this trick, it tastes just like freshly made!

If you have leftover miso soup at home and it has been carried over to the next day, please give it a try.