9 февр. 2022 г. · My question is, since it's konbu, can I still eat it in the soup like I would wakame, or would the high iodine content of konbu be bad for me? |
12 янв. 2023 г. · The classic one to use is wakame - the one that makes the lovely green -"leaves" , and if you can't find it, I bought my last bag of it from ... |
8 сент. 2022 г. · Use it to make dashi, which is probably what you're making to use in the miso soup. Freeze the dashi and have it for all sorts of dishes that ... |
21 мар. 2024 г. · Basically, you put the packet of dried seaweed and tofu into a bowl, add the packet of the miso, then hot water, and stir. |
23 апр. 2018 г. · The kombu is a seaweed which is full of MSG. The bonito is a dried fish that is also packed with MSG. You can make a dashi (base) with either ... |
27 июл. 2024 г. · Kombu is for making the dashi then discarded (or saved for something else). Wakame are the pieces of seaweed you see in the soup. |
4 мая 2024 г. · I bought long, noodle-like dried seaweed strips that are really hard (specifying the type as to not be mistaken for another form of seaweed) for miso soup. |
8 янв. 2024 г. · Yes the seaweed is very slick when rehydrated. There might be an issue of over cooking or too long on the prehydrating stage (I don't know, not ... |
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