"MISO" Soup: Recipes for cooking at home with shrimps and salmon. Miso shrimp soup (Japanese cuisine) Recipe for making miso soup with shrimps

17.10.2020

Step 1: Prepare the ingredients.

We defrun the shrimp or if you bought them fresh, then immediately proceed to cooking. To do this, boil in a saucepan water, add a pair of pinch of salt, bay leaf, black pepper with peas and squeeze lemon juice. Puck out shrimp boiling water and cook them until readiness. The cooking time depends on the size of the shrimp - the small will be ready before. The readiness can be determined by the following features - shrimps will float to the surface, and their shell will become transparent. Focus on 5-7 minutes. Finished shrimps, we learn on the colander and give water to the water. Shrimps Clean from the shelters and postpone. With the cheese tofu, everything is much easier - it is necessary to cut it with small cubes.

Step 2: Cook Dasi Bouillon (Dasha).

Dasy is a non-large sea broth, the foundations of all Japanese soups. It is possible to prepare it yourself in this way: we wipe the algae with a clean cloth and fill with cold water in which it should swell about half an hour. Then we put a saucepan with the future dasy on fire, bring water to a boil and turn off right away. We get a closer and pour Katsobui into broth. 10 minutes need broth to breed and absorb the taste of fish shavings. Then the broth must be strain, and the dry residue is squeezed. Dani broth ready.

Step 3: Cooking Misho-soup with shrimps and tofu.

In the hot broth Dai add chopped pieces of tofu and purified shrimps, and cook for 2-3 minutes. Now it's time to add a miso-paste. We shift it into the soup and thoroughly stir so that it completely dissolved. After you have added a miso-paste, you can not bring the soup to a boil, otherwise it will lose all useful and taste properties.

Step 4: Fee ready-made miso-soup with shrimps and tofu.

A ready-made soup spill on the piles, decorated with a chopped greenery of cilantro and serve to the table. Before trying this delicious and satisfying soup, be sure to say "Itadakimas" is inherent to each Japanese, and you will also penetrate the atmosphere. Bon Appetit!

You may not boil Dani broth, and buy a ready-made soup concentrate in the form of a "tea" bag, powder or solution.

If you digest shrimps, they will become rubber.

To make a dish referring, you can cook it with rice, Udon noodles or shiitake mushrooms.

Misho-soup can not be warm up, so counting it in advance.

Tofu is an excellent substitute for meat, eggs and dairy products. With its high nutritionality, it is low-caloriene, which means it will be assessed by those who observe the diet.

Each of us who visited the Japanese restaurant tried miso soup, at first glance at home it is quite difficult to cook, but this is not the case, the Japanese soup MISO is very easy to cook, miso soup nutritious and useful. The Japanese are eating Miso Soup as often as we eat borsch or soup. Each Japanese hostess has its recipe, we will prepare a miso soup with shrimps today.

Main products:

Dasha - 2 tablespoons of Hondasi (fish broth in granules)
Shiitake mushrooms (dried) - 1 pc
Tofu cheese - 80 - 130 g
Misko pasta - 2 tablespoons
Algae Vakama - 1 tsp. (with mountain)
Shrimps - 10 -12 large shrimp
Small beam of green onions

Method of cooking Miso Soup with shrimps:

Plug 1 liter of water and put boiled. You can immediately pour fish broth in the granules - Hondasi.

Pre-worked shiitak mushrooms cut into a parschers and also throw in the pan first preparation. For the preparation of miso soup, dried shiitake mushrooms most often use, as they give the broth a special taste. You can also pour a little liquid into the broth, in which mushrooms are soaked. While the broth boils begin to prepare the rest of the products.

Separately drunk shrimps. So that they do not lose their taste, they are important and digest. It is enough 2-4 minutes so that the shrimps come to readiness. We take out of the water, clean.

Pouring algae Vacama to them, which can not be soaked as in the soup they will acquire due appearance.

Tofu cheese chopped and put in a plate.

As you will see that the broth boiled, turn off and you can add a miso paste: per liter of water - 90-120 g Misko paste. Stir the paste in the broth before dissolution.

After adding miso paste, watch the soup does not boil - it should be just very hot. Otherwise, the paste is deprived of their useful properties.

If during the preparation of the soup will be not very salty, you can put a little soy sauce or a drip of salt.

When Misko Pasta completely dissolved, we can consider the base of soup ready and pour into plates with shrimps.

Misko soup has an important feature - it can not be warmed up. It is necessary to determine in advance the number of servings and immediately serve to the table. With secondary warming, it completely loses its taste.

A little about the products of which make miso soup: Miso Pasta are soybean beans, Hondasi - a mixture of dried algae Kombu and dried mackerel chips; Tofu is soy cottage cheese.

The Japanese soup of miso can add to the taste of various products: cabbage, champignons, boiled eggs, smoked eel, salmon, etc.

This Japanese dish is suitable for any time of day - for breakfast, lunch and dinner.

In Japanese restaurants, a popular first dish is the "miso" soup. His recipe at home without difficulty will master any hostess. And such a soup is preparing on the basis of the soy pasta of the same name. There are several of her species, so you can find many different recipes for this dish.

Helpful information

Before you understand how to cook "Miso" soup, let's get closer with this dish. Pasta-miso is different colors. So, you can find yellow, reddish, brown and even black paste. Experienced cooks claim that the Misho of Red Grass is most suitable for cooking soup.

Different types of this paste are different and in their consistency, and to taste. Depending on the selected MISO, the dish can be solonitated, moderately acidic and even sweet.

Japanese soup with the addition of various ingredients, such as:

seaweed;
vegetables - Daikon, Cabbage Color, Spinach, Lights, Potatoes, Rope;
mushrooms;
meat - pork and chicken;
fish, for example, salmon meat;
different seafood, such as squid, shrimp, as well as mollusks and octopuses.

And also: in "Misho" often add cheese of Tofu variety. And as is known, it is this cheese that is considered a source of protein.

On a note! In Japan, "MISO" is served not only for lunch, but also for breakfast, as well as dinner in front of a meat dish.

Especially many gourmeans loved the "MISO" soup with shrimps. Prepare it is easy, and the taste of the dish is wedge and sophisticated.

Structure:

2 l of filtered water;
carrot;
500 g of "Tofu" cheese;
4 tbsp. l. miso-paste;
0.3 kg of shrimp;
3 Nori Sheet;
2 eggs.

Attention! The calorie content of the soup "MISO" depends on the ingredients included in it. In general, such a dish is considered low-calorie, its energy value is average equal to 100 kcal per 100 g.

Cooking:

On a note! The benefits of pasta-miso can already be given legends. It is rich in vitamins, proteins, glutamine acid, as well as lecithin. Nutritionists argue that dishes prepared with MISI improve the work of the gastrointestinal tract.

Mushroom soup come from Japan

As already mentioned, a lot of cooking options has a Japanese Miso Soup. A recipe for His Mushrooms Shiitake is considered one of the most interesting. Get dried mushrooms in advance, and ahead - conquer the eastern kitchen. The number of soybean sauce determine on the basis of its own taste preferences.

Structure:

1 l 200 ml of filtered water;
130 g Misko;
30-40 g of mushrooms Shiitake;
buckwheel noodles - 0.1 kg;
soy sauce;
greens.

Cooking:

And this soup will have to do with all supporters of the right and healthy eating. You need to stock "Dasi" granules in advance, on the basis of which broth for soup is boiling. They are easy to find in the eastern departments of supermarkets.

Structure:

1 ½ tsp granules "Dai";
½ st. White pasta-miso;
½ st. cubes of tofu cheese;
lights green;
4 tbsp. filtered water;
1 tbsp. l. Dry algae.

Cooking:

Eastern dish with salmon cooking

Fish "MISO" is very tasty. The recipe with salmon has already mastered many hostesses. We will not lag behind them.

Structure:

1 tbsp. l. dried algae;
0.1 kg of tofu cheese;
150 g salmon meat;
1 tsp. sesame seeds;
1 tbsp. l. Paste-miso.

Cooking:

3 main secret of Eastern Soup:

The main secret of Japanese dishes "MISO" - Never bring pasta to a boil. It can not be prepared in the broth, and should be administered in the soup at the very end of cooking.
When adding a miso, observe such proportions: 1 liter of broth requires 150 g of paste.
In the "MISO" soup add no less than two components that differ in form, color and consistency.

Japanese trick! The Japanese miso-paste is used not only for cooking soup. She performs a kind of preservative, capable of preserving for a long time freshness of products and various dishes. For example, fresh fish marinated in Paste-Misho is stored for several weeks.

Interest in the original kitchen of Japan, familiar to everyone on dry and rolls that have long become the gastronomic preferences of Russians, recently increases with incredible speed. Among the fans there was a trend when visiting restaurants, which serves exotic foods of the rising sun, to recognize their history and cooking technology. Often questions are asked about what miso soup is and how to cook it right? Looking for such information and on appropriate culinary resources. This National East dish, used in Japan daily, has earned a great popularity worldwide for their eases, unforgettable taste.

Mysiaire, so called this traditional Kushan, is one of the main dishes of Japan. It can be found every day on the table of any Japanese family, regardless of its social status. And they eat it not only at lunchtime, as adopted in Europe, but even in the evening, or even for breakfast.

Custom everyday prepare this dish with its roots goes to religious traditions, which have developed among the inhabitants of the rising sun in ancient times. For many centuries, the Myspace, used by the Japanese every day, brings them longevity due to the availability of useful substances:

the miso paste, which is the basis of an exotic soup, is enriched with lactic acid bacteria and useful enzymes formed in the process of fermentation. It also contains almost all microelements and vitamins of groups K, E, B2 for the livelihoods of the body;
in this soup, there are lactobacilles in large quantities, thanks to which the body assimilates nutrients entering it much faster in it;
it is a kushan or richly linolic acid, which makes the process of skin rejuvenation with more efficient, vital for the body with polyunsaturated fats, valuable protein and dietary fiberglass, which contributes to a delicate cleansing of the digestive organs from slags;
eichosapentaenic acid (EPK) has a beneficial effect on the blood circulation process;
seafood, which are included in the soup, provide the result of a daily rate of substances that reduce the content of harmful cholesterol, effectively increasing the elasticity of vascular walls, preventing the risk of thrombosis.

It is proved by specialists that the regular use of miso-soup even in small quantities contributes to strengthening the body's resistance to colds and infectious diseases. Also, doctors and nutritionists also note that people, in the menu of which it includes this dish, the risk of development in the prostate, breast, light and digestive organs of malignant neoplasms is significantly reduced.

The main composition of soup

The prescription of the Japanese miso soup is attractive for gourmets with its universal composition, having tremendous health benefits. Thanks to the healing properties, this dish deserved the glory of Lekary, about whom in the country of the Rising Sun there is a wonderful saying: "There is enough one cup of soup Miso a day, and the doctor will never have to approach your doors."

The uniqueness of the Kushan is that it includes low-calorie products that are easily absorbed and bringing great benefits to organism. That is why this national dish, which is valued by adherents of the healthy nutrition of the whole world, unsurpassed taste. Its feature is that in it you can change the ingredients depending on the culinary fantasy and the taste preferences of a person.

Also, on the basis of a classic soup recipe, it is possible to very simply create their own varieties of mysteries, just add to the composition of the preparing eats of any vegetable component, for example, potatoes. But the basis of the miso-soup is always alone - this is the eponymous paste prepared from the process of fermentation of soybeans with the addition of salt and malt to them. This product should be maintained to complete readiness for several months, during which it acquires a pleasant aroma and unique taste.

In addition to pasta, which is the basis of the soup of MISO, the following products must be included in its classic composition:

broth Hondasi (Dani), cooked from fish;
tofu cottage cheese cooked from soybean;
vakama (Undarius Celebrate, the most delicious sea brown algae growing in the Pacific Ocean;
sesame (seeds);
soy sauce.

Such healthy human health components like greens, soybeans, mushrooms, sea cabbage and fish used in the recipe are the main. Without them, the cooking is impossible. But together with them, rice, eggs, vegetables, shrimps, and even chicken can be perfectly seated.

You should not forget about the golden Misho-soup rule - all products added to it should be harmoniously combined with each other.

How can I replace the ingredients?

The desire to prepare is a unique and healthy Kushanye, many have many, but not everyone succeeds. And the problem here is not in difficulties with the recipe, it is simple, but in the impossibility of finding the necessary products in domestic supermarkets. That is why Japanese cuisine lovers wishing to surprise their households or friends with this exotic, delicious Kushan, often interested in how to cook miso soup with the settlement of products available in our stores.

According to Eastern dishes, some of the specific ingredients are fairly easy to replace the counterparts for those sold in Russia:

instead of Vakam, you can always use the dried sea algae, can be used;
the absence of soy curd is also not problematic. Instead, it can be successfully used by Adygei unsolved cheese;
fish broth in the absence of special granules of Hondasy, produced in Japan, can be prepared independently by applying a finely disturbed dried tuna.

The only thing that cannot be replaced under no circumstances is the MISA Pasta, which is the basis of a useful soup. Without her, it is unrealless to cook it, since it is she who gives the dish with ease due to the content in its composition of almost all the amino acids necessary for the human body and a large amount of nutrients. Therefore, when the desire appears to prepare Misovois, you should pay attention to online stores engaged in the delivery of the necessary Japanese food products by mail.

Classic recipe for miso-soup (with tofu and sea cabbage)

Due to the fact that the dish formulation is rather diverse, and each person can cook it to his taste, first of all it is necessary to try its original classic recipe. Having learned how to cook it, you can begin to fantasize with the replacement of the ingredients and the invention of your own mossera.

For the preparation of Japanese classics, the following products will be required:

tofu cheese, sliced \u200b\u200bby small cubes, ½ cup;
grid seaweed - tablespoon;
dankey granules - 1.5 teaspoons or liter of fish broth from dried tuna;
leek, sliced \u200b\u200brings, 2 tablespoons;
half a glass of soy pasta MISO (for the classic version of the soup is taken on white).

The cooking process is not complicated. With him able to cope with any person who has the components declared in the recipe under hand. Begin to prepare miso soup with tofu and algae due to the fact that 4 glass of water is adjusted in the cooking capacity, then the prepared dasy granules are poured into it, mixed up to complete dissolution and receiving a homogeneous broth, reduce the fire and slow boils are based on the prepared products. .

The first tofu soybean cheese is added, sliced \u200b\u200bmedium sized cubes. Next, a small amount of hot water poured sea cabbage. It is given to be splashing for about two minutes, then sent after cheese in boiling water. While algae with Tofu is slowly boiled, it is necessary to prepare a paste of MISO. For this, it is laid out in a bowl, a little broth is added, stirred to homogeneity. As soon as it disappears in hot water, the mixture is poured into the cooking dish, turn off the fire, thoroughly stirred and sprinkled on top of the onions onion.

In the presence of all products for cooking, no more than a quarter of an hour will leave. But we should not forget about some features.

First, after a paste has been added to the miso-soup, it is not necessary to boil it in any case, secondly, this dish is preparing exclusively at once, as it is impossible to warm it up!

Only under the observance of these nuances can be prepared for excellent eats, whose taste will be remembered for a long time.

Misho-soup with salmon

After the classic version of the dish is tested and the process of cooking is clear, you can begin to fantasize. Most often, the Japanese add fish to the National Kushan, so we should figure out how to cook salmon soup. This kind of popular soup among connoisseurs of healthy and delicious food has many fans for their taste and ease of preparation.

The recipe is almost completely similar to the classic option, the only difference is to add into the dish of fish. It is best to take salmon's head for this. Preparing it for heat treatment is the most difficult in the process of preparation. Due to the fact that this fishing has a large head with bulk bones, efforts will be required to separate it into parts. To do this, it is better to attract the hands of a man. All other actions will not make any problems:

cut gills giving broth mustard;
the head cut into half is thoroughly washed under running water;
both parts are 5 minutes roll like a salt, which is then washed off.

Next, the preparation of soup Misko passes through the prescription presented above with the only difference, which initially dissolve the granules of Dasy in the water, bring the resulting broth to a boil, we lower salmon head into it and cook for 5 minutes. The rest of the product laying is exactly the same as in the classic version.

Misho-soup recipe with shrimps

This version of an exotic dish, leaving unforgettable taste, enjoys greatly popular in Japan due to the increased content of easily durable protein, very useful for people engaged in sports. It includes the following set of ingredients - 500 grams of shrimp, the royal, 100 grams of champignons, funchoz (bean noodles) and miso paste, 30 grams of onion, sesame oil, soy sauce, rice vinegar, are suitable.

Cooking technology is different from the classic variant of the national dish.

Much popularity around the world has the following recipe for Japanese miso soup with shrimps:

champignons are cut by thin plates and fry 2 minutes on vegetable oil. Next, it is added across the tablespoon of soy sauce and rice vinegar, everything is thoroughly mixed and continues to stew on medium heat;
shrimps are boiled, cleaned, cut into small pieces;
funchosis is poured boiling water for swelling;
after 5 minutes, roasted mushrooms are flooded with a liter of water and brought to a boil, and then the remaining prepared ingredients are added;
misho pasta is divorced in water and poured into the soup. Fire must be immediately turned off immediately, and the finished coupier mix thoroughly.

The dish decomposed on the plates is sprinkled onion and served to the table. According to the Japanese, Aphrodisiacs, substances that enhance sexual activity are present in the soup.

Recipe with shrimps and squid

This is another option of satisfying and useful national soup. A brightly pronounced sea taste in this case is diluted with a whipped egg. Preparing very simple. In the broth Dani, or ordinary fish, cooked from the chips of the dried tuna, the algae is welded. This process takes no more than two minutes. At the same time, squid and shrimp are cleaned, clean, they can be cut down (for amenities, ready or canned seafood can be purchased).

To the boiling fish broth with algae is added with a thin jet with a constant stirring whipped egg. After that, the miso-paste is divorced in a separate bowl. It is also poured into the soup, after which the fire is turned off. Prepared shrimp and squid laid out portion on plates before serving the dish to the table. From above, every portion can be sprinkled by pheel or seeds seeds (in this matter, every hostess focuses on its taste).

Soup recipe with mushrooms

This kind of national dish of Japanese cuisine is preparing in a matter of minutes and has a lot of health benefit, especially if Shiitake is put in it. These mushrooms grow exclusively in China or Japan and contain vitamin D. But if they cannot be obtained, you can use conventional champignons. The soup of taste will change a little, but worse will not.

The basis of the dish takes the classic option described above. Detailed recipes, where it tells how to cook Misso soup with mushrooms, many in various sources, so I want to stay on important nuances of the cooking process:

rinse well and cut into thin plates shiitake, champignons or oyster (3 pieces);
tofu (50 grams) cut into small cubes, one side of which does not exceed a centimeter;
carrots and Daikon are cut by the finest slices.

The prepared ingredients fall asleep in Boiling Dasy Broth and boil over for 5 minutes. Then the miso paste is added here, the fire turns off, everything is well mixed and folded over the plates. For decoration and improve taste, the dish is sprinkled with a finely chopped onion or seed seeds. It is very important to prevent digestion, since the long-term heat treatment makes mushrooms tasteless and unappetitive.

Misho-soup with chicken

This kind of national dish of Japan is considered one of the easiest options. A big plus is that all the necessary ingredients can be purchased in a major supermarket. The prescription of the Japanese miso soup with chicken will not cause any difficulties in the cooking process. Even an inexperienced hostess will be able to feed the households.

In order to prepare a delicious and useful dish for lunch or dinner, you need to perform several actions:

cook until readiness, do not large cut chicken breasts;
ready broth strain, add rice with carrots to it. Vegetables in Japanese cuisine in no way fry, as accepted in Europe, and put in a saucepan in a fresh form.

After the soup with the ingredients added to it in the ingredients on medium heat for 10 minutes, a fine chicken chicken is returned to the pan, a pair of tablespoons of Merin (rice sweet wine) is poured, a tea spoon of soy sauce and a diluted pasta miso. Turn off the fire, the finished dish thoroughly shuffle, sprinkled by a green bow.

Soup with chicken and noodles

This version of the Japanese traditional cooking ebony is almost completely identical to the previous recipe. The only difference lies in the fact that after turning off the fire, it is added to it swelling in boiling water and the unruly chopped National Odon nap.

The cooking time will leave the minimum - no more than 20 minutes, so it will be a real salvation for working women. Thanks to the soup of Misho with chicken and noodles, you can feed the family with a full dinner, despite your employment.

Misho-soup with spinach and pork

Experienced cooks advise to prepare the National Japan Soup on such an interesting, but not quite specific to the country ascending Sun recipe. Unlike the classic variety of mysteries, this Kushan is obtained much rich in taste quality and referring to the fact that its composition includes fatty pork meat and enjoy mushrooms (Winter Wall). The prescription of the Japanese miso soup with pork is quite widespread in Russia and uses among the lovers of exotic cuisine is greatly popular.

The process of its preparation is as follows:

pork meat (who loves dishes a seniority, can use a breast without bones, and the ham is suitable for lovers of lean meat products) is cut into thin slices and roasted in a small saucepan with sesame oil;
the separated from the stems and the well washed spinach cursed in the water brought to the boiling of water, then quickly cool in the cold and cut into small pieces.

A roasted pork and boiled spinach are placed in the heated bouillon Daja, rice vinegar is added, soy sauce and a miso paste breeding in water. The fire turns off, and the finished soup is poured over the portion plates, it sprinkles with greens and is served to the table.

Misho-soup with perch

Often questions are asked about how to cook miso soup with perch. This is a lung, but at the same time, the satisfying dish has long appreciated visitors to Japanese restaurants. At home, it can also be prepared, and without spending on it effort and time.

In order to create this culinary masterpiece, you will need a minimum of products:

4 pieces of sea perch of small sizes;
2 Moi, flower kidney plants with the same name growing exclusively in Asian forests;
table spoon Paste Misho;
700 milliliters of Dani, which can be replaced by the same amount of fish broth of dried tuna;
tofu;
rice vinegar and soy sauce.

Preparation partly similar to the classic recipe for the traditional Japanese soup of Miso, but has some nuances. They relate to the training of fish and are that perch before lowering in Dasy Boujonds, it is necessary to escape well and fry on the grill. Only after that it is cleaned from the bone, cuts into a rhombic and added to the dish, made according to the classic recipe.

Misho-soup with shiitake and sea cabbage

Among the lovers of oriental cuisine is known this version of the National Supach, which is valued not only for excellent qualities and ease of preparation, but also for very low calorie (only 12.2 calories per 100 grams of the product!).

For the preparation of miso-soup with sea cabbage and with Shiitaka, the following ingredients will be required:

soy paste - 60 grams;
dani broth - floor liters;
soler sea cabbage - 50 grams;
shiitake mushrooms - half of the package.

The cooking process is that first of all it is necessary to dug mushrooms for approximately an hour. Next, they are filled with a bouffering of Dasi, bring to a boil and boil on low heat for 20 minutes. At this time, washed from salt and cuts into small pieces of marine cabbage, which goes down to mushrooms. The rest of the cooking process is exactly the same as in the classical version described above.

MISO Soup is a Japanese dish, for the manufacture of which various ingredients can be used, but the mandatory component remains a miso-fermented paste, for which soy beans and cereals are used, for example, rice, and even water and salt.

In this case, the paste may vary in color, which is due to the recipe and time of fermentation. Miso soup is ideal for breakfast, but you can also be touched by the rest of the food.

Miso salmon soup

Water, paste and algae are part of the most ordinary soup "MISO" or "Mysiosira", as the Japanese is still important. But the variant with salmon is distinguished by a variety and has a rich taste palette.

What will take:

fresh fish fillet - 250 gr;
paste from soybeans - 3 tbsp;
dried algae - to taste;
tofu cheese - 100 gr;
soy sauce - 3 tbsp;
algae nori - 2 sheets;
- 3 tbsp;
green onions.

Recipe:

Nori algae sheets should be lowered into cold water and leave for 2 hours for swelling. Water merge and chop the sheets on the strip.
Salmon fillet Grind.
Cheese give the shape of small cubes, and sesame dry in a pan without oil.
Green leek grinding.
Put a saucepan with 600 ml of water on the stove. When bubbles appear, add miso, mix, add fish and cook for 5 minutes.
Add cheese, algae strips, sauce, sesame and salt.
It is recommended to sprinkle with green onions before serving on the table.

Miso soup with mushrooms

Those who want to know how to make miso soup so that even the true Japanese did not have to get over, we will have to stock shiitake mushrooms. In foreign countries, they are replaced by champignons, but this will not be a real miso soup. If you do not apply for identity with the original Japanese dish, you can use your favorite mushrooms.

What will take:

fresh - 10 pcs.;
100 gr. tofu cheese;
misovo pasta - 2 tbsp;
1 Fresh carrot;
vegetable broth - 600 ml;
1 Fresh Daikon;
1 spoon of algae Vakama;
green onions.

What will take:

15 gr. Dashi fish broth;
dried Shiitake Mushrooms - 10 gr;
100 gr. tofu;
quail eggs - 4 pcs;
fermented paste - 80 grams;
1 spoon of algae Vakama;
- 150 gr;
green onions;
sesame.

Cooking:

Dried mushrooms soak for 1 hour.
Water filled with water in the amount of 1 liter pan, pour dashi and put it on the stove.
Cut mushrooms and shift into a saucepan. You can add some water remaining from soaking, to obtain fragrant broth. Cook 3 minutes.
Shrimps defrost, clean and send to a saucepan with crushed cheese.
Immediately put the paste of miso, stir and turn off the gas.
In each of the plates, split 1 quail egg, pour soup, sprinkle with a green bow and sesame.

That's all the recipes of the Japanese soup. Easy, fragrant and exquisite it can become a regulatory diet, and it is incredibly good as unloading.