IsiKhokelo sakho esiGqibeleleyo seMiso Soup: Yima? Zikhona Iintlobo?
Isuphu yeMiso okanye Miso shiru (みそ汁) ngesiJapan yeyona suphu idumileyo yelizwe.
Abanye abantu baseJapan bathanda ukutya le suphu esempilweni yesidlo sakusasa ukuqala usuku, ngelixa abanye bekhetha njengesidlo sasemini esikhawulezayo. Ikwafanelekile njengokhetho lokufudumeza isidlo xa unqwenela ukutya okuthuthuzelayo.
Ngelixa abanye abantu becinga ukuba kukho uhlobo olunye lwesobho ye-miso, kodwa kukho iintlobo ezininzi kunye neendlela zokupheka ezinomdla zesobho ye-miso.
Kukho umahluko omncinci phakathi kwesuphu ye-miso yasekhaya kunye nohlobo olufumana kwindawo yokutyela.
Enye yeesuphu ze-miso ezifunwa kakhulu yinguqulelo ye-vegan kuba isempilweni kwaye imnandi kakhulu! Ungakhathazeki, ndiza kukubonisa indlela yokwenza kodwa ndiza kubelana ngazo zonke ezinye iintlobo zesuphu ye-miso phaya. Ukwenza isuphu ye-miso kulula kakhulu
Kule post, ndiza kuthetha ngeentlobo ezahlukeneyo zesobho ye-miso kunye nendlela eyahluke ngayo.
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Yintoni isuphu ye-miso?
Isobho seMiso I-味噌汁 yisuphu yemveli eshushu yaseJapan. Iphekwe ngezinto ezintathu ezibalulekileyo: isitokhwe sedashi (senokwenziwa i-vegan naso), intlama yeembotyi zesoya ye-miso, kunye nezithako zakho ozithandayo kunye nezinto zokuthambisa.
Ayingomhluzi wakho wesiqhelo waseJapan ocacileyo, kodwa kaninzi kubonakala ngathi kukho amafu, phantse ngathi iyahamba (nantsi isizathu).
Umhluzi wenziwa nge-miso fermented paste, edibeneyo I-dashi stock esebenzisa i-kombu kunye nee-bonito flakes ukwenza.
Izithako eziqhelekileyo kwisobho ziquka i-tofu cubes, i-wakame (i-seaweed), i-anyanisi entwasahlobo, kunye nemifuno yengingqi okanye yexesha.
E-US, isuphu ye-miso idla ngokusetyenziswa njenge-appetizer ngaphambi kwesidlo esikhulu kwindawo yokutyela. Bathanda ukudibanisa isuphu ye-miso kunye nenye into emnandi njengesaladi.
EJapan, unikwa isuphu ye-miso njengesitya esikhulu kwaye ihanjiswa ngecala lerayisi eshushu.
Izithako ezidumileyo zongezwa kwisobho ye-miso
Unokongeza zonke iintlobo zezithako ezimnandi kumhluzi wesobho se-miso, kubandakanya imifuno yeengcambu, i-tofu, i-seaweed, kunye nokunye! Jonga nje kolu luhlu.
Ezinye izithako kufuneka zongezwe kwi-dashi ngaphambi kokuba uqalise ukuyibilisa, ngelixa ezinye zongezwa emva kokuba isitokisi sibilisiwe.
Izithako eziphezulu zesophu ye-miso oza kuzifaka phambi kokuba ubilise isitokhwe sedashi:
- IiKaroti
- Daikon radish
- Kabocha squash
- Iimbali (kubandakanywa iManila clams)
- Itheniphu
- Amazambane
- Itswele
- Eminye imifuno yeengcambu
Izithako onokuthi zongezwe emva kokuba i-dashi iqalile ukubila:
- Ikhaphetshu kunye nekhaphetshu yeNapa
- Iimbotyi ziyahluma
- I-tofu (i-tofu ephakathi eqinile okanye i-silken tofu)
- Iipowutshi zetofu eziqhotsiweyo nzulu (aburaage)
- Egg
- Isityalo seqanda
- IYuba (ibhontshisi yesoya)
- I-Mitsuba (imifuno yaseJapan)
- I-scallions / amatswele entwasahlobo
- Negi (iiliki)
- Amakhowa (shimeji, nameko, enoki, shiitake, maitake)
- Okra
- I-Somen noodles
- wakame
- Iimbotyi zeNatto
- Imbewu yeSesame
Funda kwakhona: Uyinyibilikisa njani i-miso ukuze inyibilike kwisuphu yakho okanye kumxube wesosi
Iindidi ezahlukeneyo ze-miso paste
Ubusazi ukuba zi-3 eziphambili iintlobo ze-miso paste? Ezi zithambile, ziphakathi, kwaye zomelele kwaye yeyiphi oyisebenzisayo ngokuqinisekileyo iya kuba nefuthe kwincasa yesuphu.
Iindidi ezintathu ze-miso zezi:
- Imhlophe (i-shiro) yeyona miso ithambileyo enencasa eswiti nenetyuwa kunye nencasa encinci ehlabayo kuphela. Incasa ilula umami.
- Etyheli (iphaphamile) ngumxube we-miso ebomvu namhlophe enencasa erhabaxa ephakathi kwaye ithandeka kakhulu kwaye ikhrimu kukwakheka. Incasa yayo ichazwa ngcono njengeswiti, ityuwa, umsi omncinci kunye nokugqabhuka kancinci.
- Ubomvu (aka) yeyona miso ihlabayo, inetyuwa, kwaye inamandla kuba ivundiswa elona xesha lide. Inomsi, i-nutty, ityuwa, kunye nencasa ye-umami.
Ndicacisa ngakumbi malunga Umahluko phakathi kweentlobo ze-miso kunye nendlela yokubeka endaweni yesi sithuba apha.
Ngowuphi umbala we-miso olungele isuphu?
Iiresiphi ezahlukeneyo zesuphu ye-miso zibiza uhlobo olwahlukileyo lwe-miso paste. Kodwa, abaninzi abantu bakhetha ukusebenzisa mhlophe okanye Shiro miso intlama yesuphu yasekhaya.
Ke, xa besenza isuphu ye-miso ekhaya, abantu baseJapan bathanda incama ye-miso emhlophe ngenxa yencasa ethambileyo.
Ekubeni ivundisiwe kuphela malunga neenyanga ezi-3 kunye nomxholo ophezulu werayisi, i-miso paste emhlophe ithambile kwaye inencasa emnandi emnandi edibanisa kakuhle nesuphu kunye nezinye izithako.
Enyanisweni, i-miso emhlophe yesobho lukhetho oluhle kakhulu, ngakumbi kwabaqalayo kuba awukwazi ukonakalisa incasa yesobho ukuba ukongeza kakhulu.
Iindawo zokutyela zinokusebenzisa incama ye-miso emhlophe, ngakumbi e-US kuba ayigqithisi isuphu ngencasa enuka kamnandi abantu abaninzi abangayithandiyo.
Kodwa, ukuba ubuza amaJapani, athanda ukusebenzisa i-awase (yellow) miso paste kwiindawo zokutyela kuba lo mxube we-miso emhlophe nebomvu yenza umhluzi ube nencasa ngakumbi.
Zibuza ukuba unokufumana isuphu ye-miso kwi-keto okanye kwi-gluten-free diet? Ndiyayicacisa apha
Iindidi ezahlukeneyo zesobho ye-miso kunye nendlela eyahluke ngayo
Ke mhlawumbi ufumana ingqondo ngoku ukuba isuphu ye-miso ayonto nje enye, iphantse yalilizwe liphela!
Makhe ndikubonise ezinye zeendlela ezininzi ezahlukeneyo isuphu ye-miso enokwenziwa ngayo.
Isuphu ye-miso ekhawulezileyo
Njengesuphu ye-ramen noodle ekhawulezileyo, i-miso ekhawulezileyo idumile eziofisini nakwiindawo zokusebenza xa abantu befuna isidlo sasemini esikhawulezayo.
EJapan, isuphu ye-miso ithengiswa kwiipakethi ezinikezelayo enye nokuba ngumgubo ongenamanzi onokuthi uwenze ngamanzi okanye njengentlama. Kukho nenguqulelo eyomisiweyo engumkhenkce oyifumene kwipaseji yesikhenkcisi kwivenkile enkulu.
Ezi suphu zangoko nangoko azithandeki kakhulu kwaye zihlala zinezithako ezisisiseko eziphelelwe ngamanzi njenge tofu, wakame, kunye neembotyi zesoya eziphinda zifakwe emanzini xa usongeza amanzi ashushu.
Nantsi iresiphi yesuphu ye-miso ekhawulezayo yesidlo sakusasa kunye nerayisi emhlophe kunye nefurikake
Isuphu ye-miso eyenziwe ekhaya
Ukwenza isuphu ye-miso ukusuka ekuqaleni kulula kakhulu. Indlela yesintu yokwenza isuphu ye-miso ibandakanya ukupheka umhluzi ngokukhetha kwakho izithako.
Uninzi lwabantu baseJapan bathanda ukusebenzisa imifuno yesintu, i-tofu, kunye ne-wakame yolwandle.
Ngolu hlobo lwesobho ye-miso yasekhaya, ufuna ukwenza isitokhwe sedashi kuqala. Kuthatha malunga nemizuzu eyi-15 ukuya kwengama-20 kwaye unokukhetha ukuyenza ngeeflakes zebhonito okanye usebenzise amakhowa ukwenza ivegan yesitokhwe.
Ndine dashi stock guide eya kuchaza indlela yokwenza ngemizuzu kodwa inike zonke iintlobo zezinto ezibambeleyo onokuzisebenzisa.
Emva kokuba ufumene i-dashi, unokongeza i-tofu yakho, i-seaweed, kunye nezinye izithako (ukuba uyafuna).
Ekugqibeleni, wongeza i-miso paste oyikhethileyo kuxhomekeke ekubeni unamandla kangakanani na ukuba incasa ibe yincasa.
Isuphu ye-miso ye-Amami yasekhaya
Kwabo bathanda itswele baya kuthanda ukwenza le onyoni etyebileyo miso broth. Ilungile kubusuku obubandayo basebusika xa ufuna umhluzi ophilisayo oshushu.
Ukwenza olu hlobo lwesuphu ye-miso ekhaya, kufuneka unqumle i-anyanisi kwaye wongeze oko kwisitokhwe sakho sedashi. Bilisa amatswele de athambile kwaye anyibilike emlonyeni wakho ngecephe ngalinye.
Itswele, elidityaniswe nedashi kunye ne-miso paste ethambileyo ithatha incasa emnandi eswiti kunye nevumba elimnandi, elibizwa ngokuba yi-amami (あまみ).
Isuphu ye-miso yemifuno
Isobho se-miso yemifuno iphantse ifane ne-vegan version kwaye yenziwe ngemifuno yexesha.
Uninzi lwabantu abatya imifuno bakhetha i-kombu dashi. Kodwa, kukho ezinye Idashi yemifuno ethengwa evenkileni iinketho onokuzama.
Enye yezona zidibaniso zidumileyo ngumhluzi we-veggie dashi ngaphandle kweeflakes zebhonito, ezidityaniswe ne-miso paste (yokhetho lwakho), i-ertyisi, kunye aburaage (iipowutshi zetofu eziqhotsiweyo nzulu).
Ngexesha lasentwasahlobo, esinye sezona zithako zidumileyo zihluma ze-bamboo ezintsha. Idityaniswe ne-wakame yolwandle kunye ne-miso paste, isuphu iya kuba nokukhanya okukhanyayo, okutsha, kunye ne-umami flavour.
Itheniphu yenye imifuno edumileyo kwaye ungafumana itheniphu yaseJapan (kabu) kwaye uyibilise ngomhluzi. Emva koko, yongeza amagqabi etheniphu kunye ne-aburaage yesuphu ye-miso ekrazukileyo.
I-Asari miso soup (isuphu yeclam)
Ukuba uthanda ukutya kwaselwandle, uya kuyithanda isuphu yeclam miso yaseJapan epakishwe umami (あさりの味噌汁).
Olu hlobo lwesobho ye-miso ngokuqinisekileyo luphuculo olumnandi. Yenziwe ngalo naluphi na uhlobo lweembaza kodwa kungcono ukuzisebenzisa njengezithako kuphela ngaphandle komhluzi.
Iiclams zinencasa ethambileyo ethambileyo kwaye idityaniswe nedashi eqhelekileyo okanye i-kombu dashi kunye ne-awase miso, isuphu ithatha incasa ye umami egqibeleleyo.
Uninzi lweendawo zokutyela zisebenzisa isuphu ye-asari miso kunye ne-clams kuphela, ngoko ke akukho tofu kwaye akukho mifuno ngaphandle kwe-anyanisi yasentwasahlobo (ye-topping) yongezwa. Ngale ndlela unokungcamla incasa enkulu yeeclams ezintsha.
I-Tonjiru (isophu yenyama yehagu kunye nemifuno)
Abathandi benyama ngamanye amaxesha bakhalaza ngelithi isuphu ye-miso imdaka kakhulu kodwa ubusazi ukuba ungafumana isuphu ye-miso yehagu emnandi kakhulu?
I-Tonjiru 豚汁 yisuphu ye-miso enehagu kunye nemifuno yeengcambu. Igcwele kakhulu izithako kwaye igcwele iivithamini ezisempilweni.
Eyona nyama isikiweyo kule recipe sisisu sehagu kuba inamanqatha. Inyama yehagu igaywa kuqala emva koko ibiliswe kwidashi broth ecaleni kwemifuno, edla ngokuba ziingcambu zemifuno njenge gobo (burdock root), taro, daikon radish, kunye nekaroti.
Imifuno ihlanjululwe kwiinqununu ezifanayo kunye neziqwenga ukuze zipheke ngesantya esifanayo. Ungasebenzisa ezinye imifuno efana neitapile, iimbotyi ezihlumayo, ikhaphetshu, kunye namakhowa.
Ezinye iiresiphi zaseJapan zitsiba i-dashi ye-tonjiru kuba isisu sehagu sele sinencasa eswiti kunye nencasa kodwa ukuba ufuna amava omami apheleleyo idashi iya kuyenza incasa ngakumbi njengesuphu ye-miso yesintu.
Isuphu yeTonjiru miso ihlala ihanjiswa ngeebhola zerayisi ze-onigiri kwaye iba sisidlo sokuzalisa isidlo sasemini okanye sangokuhlwa.
Isuphu yeMiso kunye ne-somen noodles
Ukuba awuyithandi isuphu ye-miso kodwa uyayithanda incasa yayo Ioodles zaseJapan, iresiphi yesuphu yesophu ye-somen ye-noodle yeyokuzama.
Ngokobuchwephesha, unokongeza naziphi na ii-noodle ozikhethayo kwisuphu ye-miso kodwa abantu baseJapan bakhetha ii-noodles ezithile kuba zinde ze-noodles ezimhlophe zomgubo omhlophe kwaye kulula ukuzifaka kwisuphu.
Cinga ngale suphu njengesuphu yenoodle yenkukhu ene-miso twist. Ngowona mhluzi uthuthuzelayo kwaye ungasebenzisa nayiphi na imifuno onayo kwi-pantry okanye efrijini ukongeza iincasa ezintle.
Ukuyenza, yenza i-dashi broth yakho yakudala (ungasebenzisa i-vegan) kwaye emva koko uyidibanise namanzi kwaye uyibilise. Nje ukuba ibilisiwe, yongeza i-soba noodles kwaye ubambe malunga nemizuzu emi-5. Yongeza kwi-miso paste (ngokuqhelekileyo i-miso emhlophe) kunye neepepile, itswele, ijinja kunye ne-tofu.
Ungongeza inyama yenkukhu ebilisiweyo, inyama yenkomo, okanye inyama yehagu ukuba ufuna ukwenza isuphu ibe yinyama.
Gcoba enye imizuzu emi-3 okanye emi-4 kwaye isuphu yakho ilungile. Unokongeza iqanda elibilisiwe ukuba ufuna okanye i-scallions kunye ne-pepper flakes ukuyihombisa.
Imvelaphi yesuphu ye-miso
Isuphu yeMiso yisuphu yaseJapan esele ikho kangangeenkulungwane. Igama elithi "miso" libhekisa kwintlama ebilisiweyo yeembotyi zesoya esetyenziswa njengesiseko sesuphu. Kucingelwa ukuba isobho se-miso saqala ukudalwa ngexesha leNara eJapan (710-794).
Iresiphi yokuqala erekhodiweyo yesobho se-miso ibonakala kwi-"Konnyaku Ruiju," incwadi yolwazi lwezonyango ebhalwe ngo-1185. Le ncwadi incoma ukusela isobho se-miso njengendlela yokukhusela nokunyanga izifo ezahlukahlukeneyo.
Isobho se-Miso saziwa ngakumbi ngexesha le-Edo (1603-1868), xa yayityiwa yonke imihla ngamaJapan. Ngeli xesha, isuphu ye-miso yenziwe ngeentlobo ezahlukeneyo zezithako, kuquka i-tofu, imifuno kunye nentlanzi.
Isuphu yeMiso yaqala ukuthunyelwa kwamanye amazwe ekuqaleni kwenkulungwane yama-20. Ngoku iyonwatyelwa kwihlabathi liphela kwaye ithathwa njengenxalenye esempilweni nemnandi yokutya kwaseJapan.
Indlela yokuphakela kunye nokutya isuphu ye-miso
Isuphu ye-Miso idla ngokusetyenziswa kwiisitya ezincinci okanye iikomityi. Idla ngokutyiwa njengenxalenye yesidlo esikhulu, kodwa inokubonwa njengesnack okanye isiqalo.
EJapan, isuphu ihanjiswa nokuba kunye nezinye izitya zekhosi ephambili, ngokuqhelekileyo izitya ezininzi ezisecaleni, okanye emva kokutya kwaye isetyenziselwa ukucoca inkalakahla kunye nokuphucula ukugaya.
Isuphu yeMiso vs isuphu yewonton
Isuphu yeMiso kunye nesuphu yewonton zombini ziisuphu ezicacileyo ezidumileyo kwisidlo saseAsia. Nangona zifana ngenkangeleko, ezi suphu zimbini zahluke kakhulu.
Isuphu yeWonton yisuphu yaseTshayina eyenziwa ngokwesiko ngamadombolo ehagu, imifuno, kunye nomhluzi wenkukhu. Umhluzi uthandwa kakhulu ngejinja, igalikhi, kunye netswele eluhlaza.
Isuphu ye-Miso, kwelinye icala, yisuphu yaseJapan eyenziwe ngentlama enegwele yeembotyi zesoya ebizwa ngokuba yi-miso. Isuphu yeMiso inokwenziwa ngetofu, imifuno, kunye nentlanzi. Umhluzi uthandwa kakhulu nge-seaweed okanye i-bonito flakes.
Isuphu yeMiso vs miso ramen
Isuphu yeMiso kunye ne-miso ramen zombini ziisuphu zaseJapan ezenziwe nge-miso paste.
Isobho seMiso yisuphu ecacileyo eyenziwa ngetofu, imifuno kunye nentlanzi. Umhluzi uthandwa kakhulu nge-seaweed okanye i-bonito flakes.
I-Miso ramen, kwelinye icala, yisuphu ye-noodle eyenziwe nge-miso paste, ii-noodles, kwaye ngokwesiqhelo iprotheyini efana nenkukhu okanye inyama yehagu. Umhluzi udla ngokufakelwa i-soy sauce, i-mirin, kunye ne-sake.
I-Miso ramen inencasa eninzi eqhubekayo kwaye isetyenziswa njengesitya esiphambili, ngelixa isuphu ye-miso inobuqili ngakumbi kwincasa kwaye isetyenziswa njengesitya esisecaleni esincinci ukucoca inkalakahla.
Ingaba isuphu ye-miso isempilweni?
Isuphu yeMiso lukhetho lokutya okunempilo kuba ineenzuzo ezininzi zesondlo. Igcwele iivithamini kunye neeminerali ezifunwa ngumzimba wakho.
EJapan, i-miso paste ibiyinto yokutya kangangeenkulungwane kuba iyiprobiotic eyomeleza amajoni akho omzimba kwaye iphucule impilo yamathumbu.
Isenako ukuthoba amanqanaba e-cholesterol embi kwaye inika i-vitamin B12 ebalulekileyo ekunzima ukuyifumana kwezinye iintlobo zokutya.
I-Miso nayo igcwele i-antioxidants kwaye iqulethe i-amino acids eyi-20 ebalulekileyo.
Ngokwezifundo, isobho se-miso sinokunciphisa umngcipheko wesifo senhliziyo, ukunciphisa umngcipheko womhlaza kunye nokuphucula impilo yenkqubo yakho yokugaya.
Akukho mathandabuzo, ukufumana ikomityi yesuphu ye-miso ngosuku lukhetho olukhulu kuba ineekhalori ezisezantsi kwaye igcwele iiprobiotics ezisempilweni.
isiphelo
Isuphu yeMiso ikude lee enye yezona ntlobo zisempilweni zesuphu yaseJapan kwaye ekubeni kulula kakhulu ukwenza, akukho sizathu sokungayityi njengesidlo sakusasa esinempilo, isidlo sasemini, okanye isidlo sakusihlwa.
Njengoko bendichazile, zininzi iindlela zokuphucula okanye ukuguqula incasa ngokongeza zonke iintlobo zemifuno, itofu, iiclams, iinoodles, kunye nenyama.
Ukwenza umhluzi kuthatha kuphela imizuzu eyi-15 ngoko xa unosuku oluxakeke ngokwenene, isuphu ye-miso kukutya okukhawulezayo ukuba ukonwabele.
Nantso into endiyithandayo malunga nesuphu ye-miso – ixesha lokulungiselela kunye nexesha lokupheka lifutshane kwaye ungazifumana izithako kwivenkile yegrosari yaseAsia ngexabiso eliphantsi.
Oko ndazama isuphu ye-miso nge-noodles, bendiyithanda kakhulu le suphu kwaye ndiqinisekile ukuba nawe uyakuyithanda!
Ngaba uyazibuza ukuba ungayitya njani isuphu ye-miso? Khupha icephe lakho kunye nezinti!
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UJoost Nusselder, umsunguli weBite My Bun ngumthengisi wentengiso, utata kwaye uthanda ukuzama ukutya okutsha ngokutya kwaseJapan entliziyweni yomnqweno wakhe, kwaye kunye neqela lakhe ebesenza amanqaku anzulu ebhlog ukusukela ngo2016 ukunceda abafundi abathembekileyo kunye neeresiphi kunye neengcebiso zokupheka.
