Soups

Soups – usefulness and taste

Since childhood, we talked about benefits of the first courses and their need for ration of every human organism, especially for growing. Most of us were knocking with  spoons and refused to eat "tasteless" soups and borschts. Typically, with age, everything changes and we eat first courses with pleasure, which are  familiar from childhood, as well as exotic, which have gained the popularity in our country in recent years.

Miso soup - a gift from Japan

Miso soups, presented at this page, fall into the second category. This traditional Japanese dish, which  is cooked everywhere in  Japan, can have some differences in the formula. But what always remains the same - it is the basis, in fact, "miso", is simply - soybean paste. Other standard ingredients for  miso:

• fish  bouillon dashi (tuna shavings, dried anchovies, kelp plate);
• tofu (is not required in the classic recipe);
• wakame sea vegetable.

Further variations are at your discretion. And our fantasies about miso  were demonstrated at photos in all their beauty. For your choice a soup with eel, salmon, tuna or assorti- with shrimps, scallops and salmon.

Miso soup and etiquette
Usually japanese people  drink the bouillon firstly and then eat all the "meaty" dish content with chopsticks . You can do the same , when  you would like rather not to satisfy hunger  but to  follow the  ancient traditions. To sip is  accepted during the eating, but it is at your discretion.
If you are  so inspired of miso  from Pizza House and decide to prepare something similar, we warn you: do not store and don’t boil miso soup  for a long time , cook a portion to eat at once. Well, if it seems a little , and  there will be no wish to cook it one more time - we are looking forward to your visit or call to Pizza House! We feed quickly and tasty.