Soup (Chinese corn and egg soup) | Recipe transcription by Kenmasu Cooking
Cooking Time required : 20minutes
Miso soup | Starbucks brother's recipe transcription
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Ingredients
- kelp : 3g
- 水 : 300cc
- かつお節 : 1つかみ
- 味噌 : 30g
- お好みの具材 : 適量
Time required
20minutes
Procedure
-
1)
Take the kelp soup stock
00:49
Pour water into the cup and soak the kelp for 15-30 minutes.
-
2)
Prepare the dried bonito
00:56
Put dried bonito in a mortar and rub it with a mortar.
Put a paper filter in the drip device and put dried bonito. -
3)
Put miso and ingredients in a cup
01:45
Put miso and your favorite ingredients in a cup.
-
4)
1を沸騰させる
02:12
1をやかん(ケトル)に入れ、沸騰させる。
-
5)
仕上げる
02:35
Place the dripper of 2 on the cup of 3 and pour 4 slowly.
Stir well with a mixer and you're done.
Point
・ Recipe for making miso soup using coffee equipment.
・ This time, the miso is mixed in the ratio of Shinshu miso (12g), white miso (12g), and red miso (6g). You can use one type of miso of your choice.
・ This time, the ingredients for miso soup are dried wakame seaweed, green onions, carrots, and fu, but you can use any ingredients you like.
・ Do not wash the kelp with water, but lightly wipe the surface with a squeezed cloth. (Because when washed with water, the umami component called mannitol on the surface of the kelp will run off)
・ If you do not have the tools in step 2, you can use the dried bonito as it is. (Powder makes it easier to make soup stock)
・ If the kelp is overcooked in step 4, the flavor will be impaired, so remove the kelp just before boiling.
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