Miso soup is a Japanese dish made of turtle, red and white radish, fish bones, miso and other materials. Miso soup, as Japan's "national soup", is divided into red miso and white miso.

Miso, also known as douchi, is fermented with soybean as the main raw material, salt and different kinds of koji. Miso is the most popular condiment in Japan. Can be made into soup, can be cooked with meat, can be made into the soup base of hot pot. Because miso is rich in protein, amino acids and dietary fiber, it is good for your health if you eat it regularly. Drinking miso soup can also warm your body and wake your stomach when the weather turns cold.

Chinese name: miso soup Ingredients: carrot, white radish, fishbone and kelp Classification: Japanese cuisine taste: salty and umami seasoning: miso, sugar, miso and shallot Cooking method: Cooking time: breakfast, Chinese food and dinner: red miso, white miso making method, and white miso cooking method. Method of making 1 Material: cut turtle, red and white radish, fish bone, miso, onion, monosodium glutamate 1. Cut the soft-shelled turtle (or other fresh fishbone) into pieces, blanch it in boiling water, take it out, and then wash it with clear water; 2. Wash carrots and white radishes respectively and cut into filaments; 3. Add 1/3 cups of water to the pot to boil; 4. Cook shredded red and white radish until soft; 5. Continue to add fishbone and boil to remove bubbles; 6. Put the miso, sugar and miso into a colander, and stir them evenly with a wooden stick (or spoon). Immediately turn off the fire and put the bowl into a bowl, and sprinkle with chopped green onion. Method 2: Ingredients: kelp, miso, Beidoufu, Chaiyu and onion 1. Dice tofu (cut into strips of oily tofu), soak tender kelp in water in advance 10 minute, drain water for later use, and a little chopped green onion for later use. 2. Add a proper amount of water to the cut firewood fish and boil it, then filter out the firewood fillets and keep the soup for later use. Then add tender kelp. Try the salinity of the soup and turn off the heat. 4. Dissolve an appropriate amount of miso with two spoonfuls of boiling water, then add it to the soup and stir well. Sprinkle chopped green onion. If the fish bones are replaced with tofu and kelp buds, the water is replaced with dried fish juice (300g of dried fish with its head and viscera removed, 5 cups of water added, and simmered for 20 minutes). Nutrition per 100g: energy 34.38kcal protein 1.83g fat 0.22g carbohydrate 7.53g folic acid 2 1. 15g dietary fiber 1.32g vitamin A43.5 carotene 262g thiamine 0.04mg riboflavin 0.