Miso Soup(Misō Sūp)
Misō sūp japani rasoī ka ek pramukh ang hai, yah ek aaramdayak aur namkeen broth hai jo paramparagat roop se dashi aur miso paste se bana hota hai. Yah aam taur par ek santulit bhojan ke bhag ke roop mein parosa jaata hai, jo chaval aur anya vyanjanon ko poorn karne wala ek sukshm umami swad pradan karta hai. Rituon ke anusar samagri aur kshetriya pasand ko darshate hue, ismein anek prakaar ke badlav kiye ja sakte hain, isse yah ek bahumukhi aur priya pramukh bhojan ban jaata hai.
🧂 सामग्री
- 800 ml Kombu (sukhi kelp)(Dashi ke liye. Safed powder ko saaf na karen.)
- 4 tbsp Katsuobushi (bonito flakes)(Dashi ke liye.)
- 150 g Pani(Dashi aur soup base ke liye.)
- 1 tbsp Safed miso paste(Swad anusar adjust karen. Ek tez swad ke liye awase (mishrit) ya lal miso ka upyog kiya ja sakta hai.)
- 2 Silken tofu(1/2-inch ke tukdon mein kata hua.)
👨🍳 निर्देश
- 1
Dashi taiyar karen: 3 cup pani aur kombu ke tukde ko ek madhyam saucepan mein milayen. Madhyam aanch par garam karen, aur jaise hi kombu ke kinaron ke aas-paas chhote bulbule dikhai dene lagen (obutylne na den), kombu ko nikal den. Katsuobushi ko saucepan mein dalen, halki simmar par layen, aur 1 minute tak pakayen. Aanch band kar den aur katsuobushi ko 5-10 minute tak dubne tak bhigone den. Dashi ko ek saaf bowl mein chhanni se chhan len, yadi ichha ho to katsuobushi ko kisi aur upyog ke liye rakh len. Aapko lagbhag 3 cup dashi milni chahiye.
⏱️ 5 minutes - 2
Add-ins taiyar karen: Yadi sukhi wakame ka upyog kar rahe hain, to ise ek chhote bowl mein rakhen aur lagbhag 5-10 minute tak bhigo kar punah pani mein dalen. Jab mulayam ho jaye, pani nikal kar dhire se dabakar adhik pani nikal den. Yadi tukde bade hain, to unhein ek katore ke akar mein kaat len. Silken tofu ko 1/2-inch ke tukdon mein kaaten. Hari pyaaz ko sajane ke liye patla kaaten.
⏱️ 3 minutes - 3
Dashi garam karen aur samagri milayen: Chhani hui dashi ko bache hue 1 cup pani ke saath saucepan mein vapas dalen. Madhyam aanch par drav ko halki simmar par layen. Kata hua tofu aur punah pani mein dalī hui wakame (yadi upyog kar rahe hain) milayen. Lagbhag 1-2 minute tak pakayen, bas unhein garam karne ke liye.
⏱️ 3 minutes - 4
Miso milayen: Aanch ko kam kar den ya poori tarah band kar den. Ek chhote bowl ya ladle mein, miso paste ko thode se garam dashi broth ke saath milayen, jab tak ki vah mulayam aur poori tarah ghul na jaye, ise phent len. Yah guthliyon se rokta hai aur ek saman swad vitran sunishchit karta hai. Ghule hue miso mishran ko dhire se soup mein milayen. Dhyan rakhen ki miso dalne ke baad soup ubalne na paye, kyunki yah iske sukshm swad aur sugandh ko kam kar sakta hai.
⏱️ 2 minutes - 5
Parosen: Miso soup ko alag-alag bowls mein nikalen. Patli kati hui hari pyaaz se sajaen. Garam garam turant parosen.
⏱️ 1 minute - 6
Stir in the rehydrated wakame seaweed. Ladle the hot miso soup into individual serving bowls. Garnish generously with the sliced scallions.
⏱️ 1 minute - 7
Serve immediately while hot and fragrant.
⏱️ Immediate
💡 पेशेवर सुझाव
- ✓Miso paste dalne ke baad kabhi bhi miso soup ko ubalein nahin, kyunki yah iske sukshm swad aur sugandh ko nasht kar sakta hai.
- ✓Yah sunishchit karne ke liye ki miso mulayam ghul jaye aur guthliyon se bachne ke liye, ise alag bowl mein thode se garam dashi mein dalne se pehle ghul len.
- ✓Jabki safed miso halka aur thoda mitha hota hai, ek tez, namkeen swad ke liye lal ya awase (mishrit) miso ka upyog kiya ja sakta hai.
- ✓Dashi ko pehle se banakar fridge mein 3-5 din tak rakha ja sakta hai.
✨ रूपांतरण के विचार
इस रेसिपी के अपने संस्करण के लिए प्रेरणा
- Dashi mein patli kati hui pyaaz milayen aur anya samagri milane se pehle mulayam hone tak simmar karen.
- Kate hue mashroom (shiitake ya enoki), daikon mooli, ya palak jaise anya sabjiyan milayen.
- Ek adhik bharpoor soup ke liye, pakaya hua murgi, jhinga, ya chhote gonge milayen.