#games What is misoshiru? Misoshiru (jap. 味噌汁, literally "miso soup") is a Japanese dish, soup with miso paste dissolved in it. The composition of the soup includes many secondary ingredients, their set depends on the region and season.
Ingredients: Shiitake mushrooms (dry), Wakame seaweed (dry), Dry buckwheat soba noodles, Sesame oil, Roasted sesame, Miso soybean paste, Tofu
Cooking method:
Soak mushrooms in cold water for 20-40 minutes. Drain the water, wash the mushrooms, fill with clean water, put on fire, cook until soft.
Boil buckwheat noodles in accordance with the instructions on the package (I cook like regular pasta, but without salt).
We throw the noodles into a colander, rinse with cold water, season with sesame oil.
We fill the algae with cold water, leave until they are saturated with water. Drain excess water before serving.
Roast the sesame seeds in a frying pan.
Pour water into the pan at the rate of 200-250 grams per 1 person. Pour some of the water from there into a bowl for diluting miso paste. Put the rest of the water on the fire, bring to a boil. Dissolve the miso paste in a bowl. When the water in the pot boils, add the diluted miso paste, stir, add the noodles, bring to a boil, remove from heat.
We put seaweed and mushrooms in plates, add noodles with miso broth, mix, lay out tofu cubes, sprinkle with fried sesame seeds. Misoshiru is ready. It is convenient to catch noodles and algae with chopsticks. Bon appetit and success in cooking!!!