Japanese soup with mussels: recipes and tips

Than Japanese soups are good - they are quite easy and impeccably useful dish. Whatever additional ingredients you use, the basis will definitely be fish and seafood. Even if you are diligently losing weight, the same Japanese soup with mussels will not add you extra pounds. And an unusual taste will definitely please the organism, which has suffered from diets. The main thing is to find the right ingredients and do not be too lazy to prepare the dish correctly. And then the basis of your food will be Japanese soups.

How to cook traditional Japanese soups? In the most different ways and with completely different ingredients. There are recipes for meat broths, but, in our opinion, this is a tribute to the European vision of this dish.

Transparent Japanese soup

Soups in Japan make both transparent and dense. If you want a light and beautiful dish, pay attention to the first option. To prepare a transparent Japanese soup with mussels, first you need to cook fish broth. The species of fish is not principled. Take either one that you like, or one that is cheaper, or one that you do not have to go far for. Bouillon will require a liter, and before further action it must be filtered.

In a separate saucepan for about three minutes, a sheet of kombu is cooked. Then it is removed, and in its place 4 stalks of asparagus are placed. They will be prepared from 6 to 7 minutes (depends on the size). At this time, the cooled kombu is cut with thin ribbons. Boiled asparagus after cooling with cold water is cut into cubes. Pieces of twenty large mussels are cleaned, laid in boiling fish broth, where three minutes are prepared. And the crown of effort: put the bowls, spread them with asparagus, seaweed and mussels, rub each little lemon zest 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 start with 5 tomatoes peeled, they, along with a half chili pepper, a small carrot, half a red onion and a couple of cloves of garlic finely crumbled, after which the whole set is toasted. When you are ready, put everything in the blender, put in the same weight of tomatoes preserved in your own juice, basil leaves, gutted Bulgarian red pepper, red tabasco sauce (two spoons), ground nutmeg and half a glass of white wine.

All this stuff is beaten in puree, which will boil for ten minutes, and in parallel olive oil is fried shrimp (about a kilogram) and mussels in the shells (their number depends on how much you love them). If some do not reveal - throw away mercilessly - you can not put them in Japanese soup with mussels. In the end, seafood is poured; You can add Italian dried herbs to them.

On the plates are laid out sea inhabitants, a liquid base is poured and grated cheese is poured. For a more refined taste, you can pour a little balsamic vinegar. Naturally, this Japanese soup with mussels - a dish is not everyday, but sometimes you can be pampered.

Classic miso soup

It is very popular in Japan to use when preparing the first dishes of soy paste miso. If you want to make a traditional Japanese soup with mussels, first you have to make a broth of dashi for it.

In a liter of water, 400 g of tuna shavings are cooked, and the process continues very briefly - about three minutes. Then the fish is extracted, and the broth is put a plate of kelp, with which the cooking is also a couple of minutes. Salted broth is infused for about 20 minutes, after which it is filtered. A pound of washed mussels with a whole bulb is laid in dashi; As soon as the boil - you need to enter three miso spoons and immediately turn 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.

Miso soup available

Many recipes of this dish contain algae - kombu or vokame. And if miso or kelp is easy to find in supermarkets, then with these ingredients problems often begin. Fans of Asian cuisine found a way out. As it turned out, the Japanese soup-miso with mussels does not lose any taste, if these hard-to-find components are replaced by the usual green onions (well, or if desired, we eat leeks). Just before you cook Japanese soup with mussels, onions should be soaked in vinegar. Then he will lose the excessive bitterness and get the necessary sourness. The taste of the "substitute" will become more exquisite if you take rice vinegar. In extreme cases, it is suitable apple. It must be diluted to a concentration of 3%, add a little sugar, pour the crumbled feathers - and in half an hour, the "algae" is ready.

Enjoy the cuisine of the Land of the Rising Sun!