What good Japanese soups are - they are a fairly light and impeccably healthy dish. No matter what additional ingredients you use, the basis will definitely be fish and seafood. Even if you diligently lose weight, the same Japanese soup with mussels will not add you extra pounds. And the unusual taste will definitely please the body that has suffered from diets. The main thing is to find the necessary components and not be too lazy to cook the dish correctly. And then the basis of your food will be exactly Japanese soups.
How to cook traditional Japanese soups? In a variety of ways and with completely different ingredients. There are recipes for meat broths, but, in our opinion, this is already a tribute to the European vision of this dish.
Transparent japanese soup
Soups in Japan make both transparent and thick. If you want an easy and beautiful dish, pay your attention to the first option. To prepare a transparent Japanese soup with mussels, first you need to cook the fish broth. The type of fish is not important. Take either one that you like, or one that is cheaper, or one that you don’t have to go far for. A broth will need a liter, and before further actions it must be filtered.
In a separate saucepan for about three minutes, a combo leaf is cooked. Then it is removed, and 4 stalks of asparagus are placed in its place. They will cook from 6 to 7 minutes (depending on size). At this time, the cooled combo is cut with thin ribbons. Boiled asparagus after cooling with cold water is chopped into cubes. Pieces of twenty large mussels are peeled, laid in boiling fish broth, where they are cooked for literally three minutes. And the crown of effort: put the bowls, put asparagus, seaweed and mussels on them, grate each little lemon peel and pour the broth. By the way, for Japanese cuisine, such a recipe is considered elementary, since it does not require long cooking and an abundance of components.
Japanese tomato soup
It will require much more components. To begin with, 5 peeled tomatoes are peeled, they, along with half a chili pepper, a small carrot, half a red onion and a couple of cloves of garlic, finely crumble, after which the whole set is fried. When it’s ready, load everything into a blender, put the same kilogram of canned tomatoes in your own juice, basil leaves, “gutted” Bulgarian red pepper, red tabasco sauce (two tablespoons are enough), ground nutmeg and half a glass of white wine.
All this stuff is whipped in mashed potatoes, which will have to be boiled for about ten minutes, and at the same time shrimps (about a kilogram) and mussels are fried in olive oil right in the sinks (their number depends on how much you like them). If some do not open up - throw out ruthlessly - they can not be put in Japanese soup with mussels. At the end, seafood is salted; you can add Italian dry herbs to them.
Sea inhabitants are laid out on plates, a liquid base is poured and grated cheese is added. For a more refined taste, you can pour a little balsamic vinegar. Naturally, this Japanese soup with mussels is not an everyday dish, but sometimes you can treat yourself.
Classic miso soup
It is very popular in Japan to use miso in the preparation of the first dishes of soybean paste. If you want to cook traditional Japanese miso soup with mussels, first you have to make dashi broth for it.
400 g of tuna chips are boiled in a liter of water, and the process does not last very long - about three minutes. Then the fish is removed, and a kelp plate is placed in the broth, with which cooking is also a couple of minutes. The salted broth is infused for 20 minutes, after which it is filtered. A pound of washed mussels with a whole onion are laid in dashi; as soon as it boils, you need to enter three tablespoons of miso and immediately turn it off. When the soup is infused (after a quarter of an hour), it is decorated with quail eggs cut in half - and you can eat.
Affordable Miso Soup
Many recipes for this dish contain seaweed - kombu or wokame. And if miso or kelp is not difficult to find in supermarkets, then problems often begin with these ingredients. Fans of Asian cuisine have found a way out. As it turned out, Japanese miso soup with mussels does not lose any taste if these hard-to-reach ingredients are replaced with ordinary green onions (well, or, if desired, leeked). Just before cooking Japanese soup with mussels, you need to soak the onions in vinegar. Then he will lose excess bitterness and acquire the necessary acidity. The taste of "substitute" will become more refined if you take rice vinegar. In extreme cases, apple is suitable. Dilute it to a three percent concentration, add a little sugar, pour the crumbled feathers - and after half an hour, “algae” is ready.
Pleasant acquaintance with the cuisine of the Land of the Rising Sun!