Miso soup is taste of mother’s home cooking in Japan. I cook the soup five days a week.
Miso soup includes a lot vegetables. I put at least three ones into the soup.
I cook miso soup every weekday’s dinner. It is very simple cook but it is important food for a family. There are as various miso soup as there are home.
My mother cooked miso soup and I loved it. After I got married, I started to cook miso soup. My husband also ate the soup in his home. At first, I did not know how to cook it good. I tried cooking it again and again.
Today, I cook my own miso soup and he and our children eat it happily. By the hand, in Japan, Halloween is so popular and my children play outdoor with friends. Of course they say ‘Trick or Treat!’
Well, I use carrots and daikon(Japanese radish) very often. I use pastry cutters. One day I selected a ghost house and a ghost(wears hat)!
Three children love cooking cookies, so there are some cookie molds in my kitchen. I thought that I used the cutter for cooking the vegetables of miso soup.
Miso soup is so simple but it is an indispensable food for the Japanese like rice. It is easy to cook!!
- 1 oz carrot
- 1 oz Japanese radish (Daikon)
- 0.5 oz mushroom (I use enoki mushroom.)
- 1 1/4 cups water 300ml
- 1 1/3 tsp dashi powder
- 1 1/2 tbsp miso
Cut carrots and daikon into 1/4 inch thick round slices. Cut mushroom into thin slices.
Cut out two vegetables with cookie molds.
Put water and dashi powder in a pot. After that, put three ingredients into a pot and heat. Turn up the heat to high. When liquid comes to the boil, turn down the heat to medium.
Make sure that the ingredients are thoroughly cooked, and turn down the heat to low. Soften an appropriate amount of miso in a ladle, and gradually dissolve it into the liquid.