Beijing cuisine

Japanese Shrimp Taste Soup

Weizeng soup is a kind of soup with Japanese traditional dietary characteristics. It is mainly cooked with Weizeng as the main sauce. Weizeng is a kind of soybean sauce. It tastes very delicious and rich. It plays a similar role in soup as monosodium glutamate or chicken essence. Taste enhancement is not only delicious, but also has high nutritional value. Frequent consumption is very beneficial to human health. Many people call miso soup the “national soup” of Japan, which is not exaggerated. As long as the Japanese eat, they will drink this soup. The Japanese custom of eating meals is first to drink soup, second to eat rice, and third to eat vegetables. When tofu and vegetables are soft and rotten, flavouring elements should be added, and then put into a spoon to add flavor. This soup is stirred evenly, and boiled in the soup at one time, then it can be eaten. In Japan, the diet is mostly health preservation, noodles are very light, but the soup tastes very rich and delicious. This bowl of flavor-enhancing soup contains nothing but nutrients. The nutritive value of Bamboo Sun and Donggua Wanzi soup is quite high. It is introduced in the article “Bamboo Sun and Donggua Wanzi soup”. There are also Undaria pinnatifida, a variety of vitamins, crude protein content higher than kelp, taste more than kelp. The cultivation of Undaria pinnatifida in Japan has a long history and is also a big consumer country. Other raw materials Japanese tofu, shrimp nutrition here is not to be elaborated. A very nutritious bowl of delicious soup.

Food Material List

  • 1 Macrobrachium Appropriate amount
  • 2 Undaria pinnatifida Appropriate amount
  • 3 Dictyophora Appropriate amount
  • 4 Japanese Tofu Appropriate amount
  • 5 Sodium succinate Appropriate amount
  • 6 The Miso Soup Appropriate amount
  • 7 Fish sauce Appropriate amount

Operational steps

  • 1 Prepare the raw materials to be used, then go outside to dry mesh and cut off the head to soak in salt water for 3 times before foaming.
    Japanese Shrimp Taste
  • 2 I use fish sauce instead of cooking wine.
    Japanese Shrimp Taste
  • 3 Peel the shrimp and remove the shrimp thread. Take the shrimps. Soak it in fish sauce.
    Japanese Shrimp Taste
  • 4 Dry pinnatifid soaks in water.
    Japanese Shrimp Taste
  • 5 Pour proper amount of clear water into the pot, then boil the water and put in the foaming bamboo sun.
    Japanese Shrimp Taste
  • 6 Cut Japanese tofu into soup and put shrimps in it.
    Japanese Shrimp Taste
  • 7 After boiling, put some scallop in the pan.
    Japanese Shrimp Taste
  • 8 Put in a proper amount of flavor, fill it with a leaky spoon, then mix it with chopsticks in the soup, and cook it for a short time before it comes out of the pot.
    Japanese Shrimp Taste


1. The characteristic of Weizeng soup is that it can not be boiled again, because it loses its fragrance when heated, so please enjoy it as soon as possible after boiling, and it is best to drink as much as possible.
2. Dry scallop can also be replaced by other monosodium glutamate or chicken essence.
3. If you are not afraid of trouble, you can use dried fish or kelp instead of dried shellfish and chicken essence.

Leave a Reply

Your email address will not be published. Required fields are marked *