食材
鯖魚，1尾
豆腐，1盒
洋蔥(切塊)，1顆
金針菇，1包
紅蘿蔔(切厚片)／蔥末，適量
調味
味噌醬，2大匙
薑(磨成薑末)，適量
米酒，2大匙
作法
1. 開大火煮滾鯖魚及洋蔥，待洋蔥變透明時轉為小火。
2. 依序放入金針菇、豆腐、紅蘿蔔及蔥末，煮軟。味噌放進碗中
加點熱湯，攪拌勻後再倒入鍋中。
3. 加薑末、米酒，即可關火起鍋。(味噌不耐煮！煮久會變成
苦味。)
mackerel miso soup
Ingredients:
mackerel, 1
tofu, 1 box
onion(cubed), 1
needle mushroom, 1 package
carrot(chunked)/green onion(minced), proper amount
Seasonings:
miso paste, 2 tbsp
ginger(ground) , proper amount
rice wine, 2 tbsp
Directions:
1. Bring to a boil mackerel and onion over high flame
until onion becomes transparent, then turn low flame.
2. Sequentially add needle mushroom, tofu, carrot and
green onion, boiled soft. Put miso paste into a bowl and
add a little hot soup, pour into the pot after stirring evenly.
3. Add ginger, rice wine, then turn off the stove.
(The boiling fastness of miso isn't good! Cook will become
bitter for a long time.)
