A few days ago, I watched a Japanese movie "Miso Soup of Little Flowers", and I liked the picture of Xiaohua and her mother cooking together, and the atmosphere was very warm, which reminded me of my mother. There is always an irresistible charm to the food and life of Japanese films.
Just in time for my mother's birthday, so I thought that I might as well make a miso soup for my mother on the weekend, my mother especially likes to eat shrimp and the original taste of vegetables.
It's the early autumn, and it's time to get some nutritious vegetables and mushrooms, and this vegetable shrimp miso soup meets all the needs.
It is also very friendly for people who lose weight and eat healthy, especially very suitable for eating during weight loss diet, not only to eat a lot of healthy vegetables, but also to drink a lot of full stomach.
For the Japanese, miso is the "background color" of the food itself, mainly based on soybeans, rice, wheat, etc., while adding salt and different kinds of koji (qū) fermentation of a sauce, can supplement a large amount of vitamin B12, very beneficial to the human body.
Well, without further ado, start boiling this bowl of early autumn miso soup handles.~
Miso (I bought miso soup at an imported supermarket)
One box of tender tofu (only half a box)
One or two dried shiitake mushrooms
Mushrooms and seafood mushrooms a few
Half a broccoli
Half a carrot
Kelp shrimp seasoning packet (sprinkle a little)
1: Wash broccoli, carrots, mushrooms, seafood mushrooms and other ingredients and cut into small pieces.
2: Turn on the heat, heat the pot, put the mushrooms into the pot and bring to a boil with hot water. (Because it was not brewed beforehand, it was boiled directly in hot water)
3: Add the appropriate amount of miso soup, simmer over medium heat and stir well.
4: Add mushrooms, seafood mushrooms, broccoli, carrots, tofu and other ingredients, cover the pot and cook for 15 minutes on medium heat.
5: Open the lid, add the dried kelp sprouts, add a small amount of water, simmer for 5 minutes.
6. Put the soup out.
Shiitake mushrooms, kelp and shrimp bring different umami flavors, tender tofu, boiled broccoli and carrots with a sweet taste.
The umami flavor of soybeans in miso soup blends these flavors perfectly, and it's really sweet to say!
When my mother came back from my grandfather's house, she brought a box of raw fried buns, so the two of us chatted, drank soup, and ate raw fried buns.
"Mom, how about this soup?" Because you prefer to eat shrimp, I put some river shrimp to improve the freshness. ”
"Nice, the craftsmanship has grown! This Japanese miso soup is really quite fresh! ”
"As long as you like, I often cook it for you to drink~"
They looked at each other and laughed, it was a happy and contented lunch, with a strong love and autumn coolness.