柴魚高湯VS豆腐味噌湯
描述
疲累時、天冷時，來碗熱熱的味噌湯暖胃，是件幸福的事。
柴魚高湯好簡單，用柴魚高湯做湯頭煮出的豆腐味噌湯，湯頭濃厚~好喝!!
份量
食材
步驟
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鍋中倒入700cc清水，煮滾 Pour 700cc of water into the pot and bring to a boil
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水滾後加入10公克柴魚片，煮1分鐘 After the water boils, add 10 grams bonito flakes and cook for 1 minute
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加入1/2小匙鹽~攪拌一下 Add 1/2 tsp of salt ~ stir
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關火後，將高湯濾出~柴魚高湯準備好了 After turning off the heat, strain out the broth~ bonito broth is ready
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海帶芽2大匙，用水泡開備用 2 tbsp kelp sprouts, soaked in water for later use
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蔥花放入碗中，倒入清水略為清洗蔥後，將水倒掉 Put chopped scallions into a bowl, pour in clean water to clean the scallions, then pour off the water
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嫩豆腐一盒，切成小方塊 A box of silken tofu, cut into small cubes
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將切成小方塊的豆腐放入煮滾的柴魚高湯中 Add cubed tofu to boiling bonito stock
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將豆腐稍微推開，再繼續煮至滾沸 Push the tofu slightly and continue to boil until boiling
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2大匙的味噌放在篩網上，放進湯中，用湯匙將味噌輕輕攪散 Put 2 tablespoons of miso on the sieve, add to the soup, and use a tablespoon to lightly stir the miso
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等味噌湯滾沸，加入1/2小匙柴魚粉調味 When the miso soup is boiling, add 1/2 teaspoon bonito powder to taste
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起鍋前加入青蔥 Add shallots before serving
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加入海帶芽~完成 Add kelp sprouts ~ done
小撇步
詳細烹飪網址：https://youtu.be/JotoX0z54Xs (訂閱youtube影音頻道~支持我)
