話題-百鬼夜行

変わり種の味噌汁|具にするのならコレどう?

味噌汁

<p>味噌汁を毎日飲んでいるという方も多い。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<p>健康にもよいし、具材を色々と変えられるから飽きることは少ない。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<p>だけど、たまには刺激が欲しくなるもの。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<p>そのような時に向けて<span style&equals;"background-color&colon; &num;ffff00&semi;"><strong>味噌汁に合う変わり種の具材<&sol;strong><&sol;span>を知っておくのも良いかもしれない。<&excl;--more--><&sol;p>&NewLine;<h2>変わり種の味噌汁の具<&sol;h2>&NewLine;<p>味噌汁に使える具材は数多く存在している。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<p>馴染みの深い和風具材だけでなく、洋風のグザイも存在するので味噌汁に入れられる物の幅は本当に広い。<&sol;p>&NewLine;<h3>肉類の味噌汁の具材<&sol;h3>&NewLine;<p>お腹に溜まる味噌汁を飲みたいのなら、肉類を具材に使うのもよいかもしれない。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<div style&equals;"margin&colon; 5px&semi; padding&colon; 10px&semi; background-color&colon; &num;ffffff&semi; color&colon; &num;333333&semi; border-radius&colon; 10px&semi; border&colon; 1px solid &num;999999&semi;">&NewLine;<div style&equals;"margin&colon; -27px 0 0px 0px&semi; padding&colon; 0&semi;"><span style&equals;"display&colon; inline-block&semi; zoom&colon; 0&semi; margin&colon; 0&semi; padding&colon; 0 5px&semi; background-color&colon; &num;ffffff&semi; color&colon; &num;ff0000&semi; font-size&colon; 18px&semi; font-weight&colon; bold&semi; text-decoration&colon; none&semi;">肉類の具材<&sol;span><&sol;div>&NewLine;<ul>&NewLine;<li><strong>肉団子<&sol;strong><&sol;li>&NewLine;<li><strong>豚肉<&sol;strong><&sol;li>&NewLine;<li><strong>鶏肉<&sol;strong><&sol;li>&NewLine;<li><strong>ベーコン<&sol;strong><&sol;li>&NewLine;<li><strong>ベーコン&plus;キャベツ&plus;芋&plus;バター<&sol;strong><&sol;li>&NewLine;<li><strong>ベーコン&plus;コーン&plus;ほうれんそう<&sol;strong><br &sol;>&NewLine; &cir;仕上げに少し牛乳<&sol;li>&NewLine;<li style&equals;"outline-width&colon; 0px&semi;"><strong style&equals;"outline-width&colon; 0px&semi;">ベーコン&plus;玉葱<&sol;strong><&sol;li>&NewLine;<li><strong>トンカツを薄く切ったもの<&sol;strong><&sol;li>&NewLine;<li><strong>ジビエ味噌汁<&sol;strong><br &sol;>&NewLine; &cir;猪<br &sol;>&NewLine; &cir;ウサギ<&sol;li>&NewLine;<&sol;ul>&NewLine;<&sol;div>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<h3>ドロッとしたみそ汁の具材<&sol;h3>&NewLine;<p>次に夏に食べたいドロっとした感じの具材について。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<p>味噌汁そのものがドロッとして、ハマと定期的に食べたくなる中毒性がある。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<div style&equals;"margin&colon; 5px&semi; padding&colon; 10px&semi; background-color&colon; &num;ffffff&semi; color&colon; &num;333333&semi; border-radius&colon; 10px&semi; border&colon; 1px solid &num;999999&semi;">&NewLine;<div style&equals;"margin&colon; -27px 0 0px 0px&semi; padding&colon; 0&semi;"><span style&equals;"display&colon; inline-block&semi; zoom&colon; 0&semi; margin&colon; 0&semi; padding&colon; 0 5px&semi; background-color&colon; &num;ffffff&semi; color&colon; &num;ff0000&semi; font-size&colon; 18px&semi; font-weight&colon; bold&semi; text-decoration&colon; none&semi;">ドロッとした具材<&sol;span><&sol;div>&NewLine;<ul>&NewLine;<li><strong>おくら<&sol;strong><&sol;li>&NewLine;<li><strong>納豆<&sol;strong><&sol;li>&NewLine;<li><strong>すりおろした長いも<&sol;strong><&sol;li>&NewLine;<li><strong>なめこ<&sol;strong><&sol;li>&NewLine;<&sol;ul>&NewLine;<&sol;div>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<h3>魚や貝関連のみそ汁の具材<&sol;h3>&NewLine;<p><img src&equals;"https&colon;&sol;&sol;xn--722aw6y&period;biz&sol;wp-content&sol;uploads&sol;2021&sol;08&sol;japanese-food-5241275&lowbar;640-e1628263080865&period;jpg" alt&equals;"味噌汁" width&equals;"250" height&equals;"167" class&equals;"alignright size-full wp-image-13810" &sol;><&sol;p>&NewLine;<p>ダシを少し深くしたい場合は、魚や貝に関連した具材として使う手もある。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<p>でも貝類は砂出しに手間がかかる。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<p>だから予め砂を出してある貝を買うのがよいかもしれない。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<div style&equals;"margin&colon; 5px&semi; padding&colon; 10px&semi; background-color&colon; &num;ffffff&semi; color&colon; &num;333333&semi; border-radius&colon; 10px&semi; border&colon; 1px solid &num;999999&semi;">&NewLine;<div style&equals;"margin&colon; -27px 0 0px 0px&semi; padding&colon; 0&semi;"><span style&equals;"display&colon; inline-block&semi; zoom&colon; 0&semi; margin&colon; 0&semi; padding&colon; 0 5px&semi; background-color&colon; &num;ffffff&semi; color&colon; &num;ff0000&semi; font-size&colon; 18px&semi; font-weight&colon; bold&semi; text-decoration&colon; none&semi;">魚関連の具材<&sol;span><&sol;div>&NewLine;<ul>&NewLine;<li><strong>貝類<&sol;strong><&sol;li>&NewLine;<li><strong>すり身<&sol;strong><&sol;li>&NewLine;<li><strong>サバ缶&plus;ミョウガ<&sol;strong><&sol;li>&NewLine;<li><strong>カメの手&lpar;貝&rpar;<&sol;strong><&sol;li>&NewLine;<li><strong>鮭&plus;とうもろこし&plus;バター<&sol;strong><&sol;li>&NewLine;<li><strong>するめ&lpar;1日水で戻す&rpar;<&sol;strong><&sol;li>&NewLine;<li><strong>鯖缶<&sol;strong><&sol;li>&NewLine;<li><strong>かにぼこ<&sol;strong><&sol;li>&NewLine;<li><strong>わたりカニ<&sol;strong><&sol;li>&NewLine;<li><strong>エビの頭<&sol;strong><&sol;li>&NewLine;<li><strong>白子&lpar;タラ&rpar;<&sol;strong><&sol;li>&NewLine;<li><strong>真鱈の白子<&sol;strong><&sol;li>&NewLine;<li><strong>さばの水煮缶<&sol;strong><&sol;li>&NewLine;<li><strong>鮭の水煮缶<&sol;strong><&sol;li>&NewLine;<li><strong>イクラ<&sol;strong><&sol;li>&NewLine;<li><strong>ワカメ&plus;ハマグリ<&sol;strong><&sol;li>&NewLine;<li><strong>フジツボ<&sol;strong><&sol;li>&NewLine;<li><strong>泥鰌(どじょう)<&sol;strong><&sol;li>&NewLine;<li><strong>ウニ<&sol;strong><&sol;li>&NewLine;<li><strong>魚肉ソーセージ<&sol;strong><&sol;li>&NewLine;<li><strong>白身魚<&sol;strong><&sol;li>&NewLine;<&sol;ul>&NewLine;<&sol;div>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<h3>洋風の味噌汁の具材<&sol;h3>&NewLine;<p>和のイメージが強い味噌汁。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<p>でも西洋の食材を使うことも可能。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<p>味噌汁に西洋の具材を使うと少し変わった感じになりやすい。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<div style&equals;"margin&colon; 5px&semi; padding&colon; 10px&semi; background-color&colon; &num;ffffff&semi; color&colon; &num;333333&semi; border-radius&colon; 10px&semi; border&colon; 1px solid &num;999999&semi;">&NewLine;<div style&equals;"margin&colon; -27px 0 0px 0px&semi; padding&colon; 0&semi;"><span style&equals;"display&colon; inline-block&semi; zoom&colon; 0&semi; margin&colon; 0&semi; padding&colon; 0 5px&semi; background-color&colon; &num;ffffff&semi; color&colon; &num;ff0000&semi; font-size&colon; 18px&semi; font-weight&colon; bold&semi; text-decoration&colon; none&semi;">洋風の具材<&sol;span><&sol;div>&NewLine;<ul>&NewLine;<li><strong>トマト<&sol;strong><&sol;li>&NewLine;<li><strong>トマト&plus;パクチー&plus;レモン汁<&sol;strong><&sol;li>&NewLine;<li><strong>トマト&plus;アスパラ&plus;ベーコン<&sol;strong><br &sol;>&NewLine; &cir;最後に粉チーズを振りかける<&sol;li>&NewLine;<li><strong>プチトマト&plus;レタス<&sol;strong><&sol;li>&NewLine;<li><strong>パセリ&plus;卵&plus;少しコーヒーのミルクパウダー<&sol;strong><&sol;li>&NewLine;<li><strong>ミニトマト<&sol;strong><&sol;li>&NewLine;<li><strong>プレーンヨーグルト1さじ<&sol;strong><&sol;li>&NewLine;<&sol;ul>&NewLine;<&sol;div>&NewLine;&NewLine;<&excl;-- WP QUADS v&period; 3&period;0&period;1 Shortcode Ad -->&NewLine;<div class&equals;"quads-location quads-ad" id&equals;"quads-ad" style&equals;"">&NewLine;<&sol;div>&NewLine;&NewLine;<h3>野菜の味噌汁の具材<&sol;h3>&NewLine;<p>野菜は比較的オーソドックスな味噌汁の具材。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<p>でも洋風の野菜もあるので意外と変わり種となる野菜も多い。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<div style&equals;"margin&colon; 5px&semi; padding&colon; 10px&semi; background-color&colon; &num;ffffff&semi; color&colon; &num;333333&semi; border-radius&colon; 10px&semi; border&colon; 1px solid &num;999999&semi;">&NewLine;<div style&equals;"margin&colon; -27px 0 0px 0px&semi; padding&colon; 0&semi;"><span style&equals;"display&colon; inline-block&semi; zoom&colon; 0&semi; margin&colon; 0&semi; padding&colon; 0 5px&semi; background-color&colon; &num;ffffff&semi; color&colon; &num;ff0000&semi; font-size&colon; 18px&semi; font-weight&colon; bold&semi; text-decoration&colon; none&semi;">野菜<&sol;span><&sol;div>&NewLine;<ul>&NewLine;<li><strong>ピーマン&plus;油揚げ<&sol;strong><&sol;li>&NewLine;<li><strong>ブロッコリ&plus;油揚げ<&sol;strong><&sol;li>&NewLine;<li><strong>レタス+えのき+豆腐<&sol;strong><&sol;li>&NewLine;<li><strong>アスパラ+人参+しめじ<&sol;strong><&sol;li>&NewLine;<li><strong>干したアオサを揉んで入れる<&sol;strong><&sol;li>&NewLine;<li><strong>卵&もやし<&sol;strong><&sol;li>&NewLine;<li><strong>焼きナス<&sol;strong><&sol;li>&NewLine;<li><strong>カボチャ<&sol;strong><&sol;li>&NewLine;<li><strong>レタス<&sol;strong><&sol;li>&NewLine;<li><strong>キャベツ<&sol;strong><&sol;li>&NewLine;<li><strong>ニンニクスライス<&sol;strong><&sol;li>&NewLine;<li><strong>西瓜の皮の白い部分<&sol;strong><&sol;li>&NewLine;<li><strong>白菜キムチ<&sol;strong><&sol;li>&NewLine;<li><strong>キュウリ<&sol;strong><br &sol;>&NewLine; &cir;熟した物を使う<br &sol;>&NewLine; 〇皮は完全に剥く<&sol;li>&NewLine;<li><strong>すり下ろしたとろろ芋<&sol;strong><&sol;li>&NewLine;<li><strong>サツマイモ<&sol;strong><&sol;li>&NewLine;<li><strong>オクラ&plus;豆腐<&sol;strong><&sol;li>&NewLine;<li><strong>ミョウガ<&sol;strong><&sol;li>&NewLine;<li><strong>ウド<&sol;strong><&sol;li>&NewLine;<li><strong>コーン<&sol;strong><&sol;li>&NewLine;<li><strong>ニラ<&sol;strong><&sol;li>&NewLine;<li><strong>アスパラ<&sol;strong><&sol;li>&NewLine;<li><strong>もやし<&sol;strong><&sol;li>&NewLine;<li><strong>冷凍食品のひじきの煮物<&sol;strong><&sol;li>&NewLine;<li><strong>キャベツ&plus;厚揚げ<&sol;strong><&sol;li>&NewLine;<li><strong>ネギ&plus;高野豆腐<&sol;strong><&sol;li>&NewLine;<li><strong>にら&plus;卵を割りいれて半熟<&sol;strong><&sol;li>&NewLine;<li><strong>さつまいも&plus;わかめ<&sol;strong><&sol;li>&NewLine;<li><strong>フキノトウ<&sol;strong><&sol;li>&NewLine;<li><strong>ウド&plus;油揚<&sol;strong><&sol;li>&NewLine;<li><strong>ワラビ<&sol;strong><&sol;li>&NewLine;<li><strong>根曲がり竹<&sol;strong><&sol;li>&NewLine;<li><strong>白菜<&sol;strong><&sol;li>&NewLine;<li><strong>アスパラ+ニンジン<&sol;strong><&sol;li>&NewLine;<li><strong>じゃがいも<&sol;strong><&sol;li>&NewLine;<li><strong>大根<&sol;strong><&sol;li>&NewLine;<li><strong>かぶ<&sol;strong><&sol;li>&NewLine;<&sol;ul>&NewLine;<&sol;div>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<h3>海藻の味噌汁の具材について<&sol;h3>&NewLine;<p>ダシが出るので味噌汁の具材としてポピュラーともいえる海藻類<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<p>でも意外な海藻が味噌汁の具材にできることも多い。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<div style&equals;"margin&colon; 5px&semi; padding&colon; 10px&semi; background-color&colon; &num;ffffff&semi; color&colon; &num;333333&semi; border-radius&colon; 10px&semi; border&colon; 1px solid &num;999999&semi;">&NewLine;<div style&equals;"margin&colon; -27px 0 0px 0px&semi; padding&colon; 0&semi;"><span style&equals;"display&colon; inline-block&semi; zoom&colon; 0&semi; margin&colon; 0&semi; padding&colon; 0 5px&semi; background-color&colon; &num;ffffff&semi; color&colon; &num;ff0000&semi; font-size&colon; 18px&semi; font-weight&colon; bold&semi; text-decoration&colon; none&semi;">海藻<&sol;span><&sol;div>&NewLine;<ul>&NewLine;<li><strong>生の切り昆布&plus;油揚げ<&sol;strong><&sol;li>&NewLine;<li><strong>ワカメをゴマ油で炒めた物<&sol;strong><&sol;li>&NewLine;<li><strong>わかめ&卵<&sol;strong><&sol;li>&NewLine;<li><strong>めかぶをお椀に入れる&plus;具無し味噌汁<&sol;strong><&sol;li>&NewLine;<li><strong>もずく<&sol;strong><br &sol;>&NewLine; &cir;食べる直前に入れる<&sol;li>&NewLine;<li><strong>もずく+豆腐+ねぎ<&sol;strong><&sol;li>&NewLine;<li><strong>生青海苔<&sol;strong><&sol;li>&NewLine;<&sol;ul>&NewLine;<&sol;div>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<h3>その他の味噌汁の具材<&sol;h3>&NewLine;<p>味噌汁の具材として使える、ここまでご紹介したカテゴリに当てはまらないその他の具材を最後にお伝えさせていただく。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<div style&equals;"margin&colon; 5px&semi; padding&colon; 10px&semi; background-color&colon; &num;ffffff&semi; color&colon; &num;333333&semi; border-radius&colon; 10px&semi; border&colon; 1px solid &num;999999&semi;">&NewLine;<div style&equals;"margin&colon; -27px 0 0px 0px&semi; padding&colon; 0&semi;"><span style&equals;"display&colon; inline-block&semi; zoom&colon; 0&semi; margin&colon; 0&semi; padding&colon; 0 5px&semi; background-color&colon; &num;ffffff&semi; color&colon; &num;ff0000&semi; font-size&colon; 18px&semi; font-weight&colon; bold&semi; text-decoration&colon; none&semi;">その他<&sol;span><&sol;div>&NewLine;<ul>&NewLine;<li><strong>香茸の黒い味噌汁<&sol;strong><&sol;li>&NewLine;<li><strong>納豆<&sol;strong><&sol;li>&NewLine;<li><strong>半熟卵<&sol;strong><&sol;li>&NewLine;<li><strong>南部せんべい<&sol;strong><&sol;li>&NewLine;<li><strong>大福餅<&sol;strong><&sol;li>&NewLine;<li><strong>梅干しの天ぷら<&sol;strong><&sol;li>&NewLine;<li><strong>そうめん<&sol;strong><&sol;li>&NewLine;<li><strong>天ぷら<&sol;strong><&sol;li>&NewLine;<li><strong>ポテトチップス<&sol;strong><&sol;li>&NewLine;<li><strong>餃子の皮<&sol;strong><&sol;li>&NewLine;<li><strong>お餅<&sol;strong><&sol;li>&NewLine;<li><strong>パイナップル<&sol;strong><&sol;li>&NewLine;<li><strong>竹ノ子<&sol;strong><&sol;li>&NewLine;<li><strong>うどん<&sol;strong><&sol;li>&NewLine;<li><strong>あげ玉<&sol;strong><&sol;li>&NewLine;<li><strong>固いフランスパン<&sol;strong><&sol;li>&NewLine;<li><strong>味噌ラーメンの具<&sol;strong><br &sol;>&NewLine; &cir;キャベツ、ベーコン、バターなど<&sol;li>&NewLine;<li><strong>バター&plus;洋風の野菜<&sol;strong><br &sol;>&NewLine; &cir;パプリカ<br &sol;>&NewLine; &cir;エリンギ<&sol;li>&NewLine;<li><strong>えびせん<&sol;strong><br &sol;>&NewLine; &cir;丸いやつ<&sol;li>&NewLine;<li><strong>高野豆腐<&sol;strong><&sol;li>&NewLine;<li><strong>餃子<&sol;strong><&sol;li>&NewLine;<&sol;ul>&NewLine;<&sol;div>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<h2>おわりに<&sol;h2>&NewLine;<p>今回は、みそ汁の変わり種具材についてお伝えさせて頂いた。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<p>味噌汁は日本人にとって馴染み深いスープ。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<p>でも意外な具材を使うことで、意外な美味しさを発揮してくれることも多い。<&sol;p>&NewLine;<p>&nbsp&semi;<&sol;p>&NewLine;<p>だから刺激が欲しくなったときなんかに、<span style&equals;"color&colon; &num;ff0000&semi;"><strong>普段は使わない具材を味噌汁に入れてみる<&sol;strong><&sol;span>のも面白いかも知れないね&star;-&lpar; &Hat;-゚&rpar;v <&sol;p>&NewLine;&NewLine;<&excl;-- WP QUADS Content Ad Plugin v&period; 3&period;0&period;1 -->&NewLine;<div class&equals;"quads-location quads-ad3" id&equals;"quads-ad3" style&equals;"float&colon;none&semi;margin&colon;0px 0 0px 0&semi;text-align&colon;center&semi;">&NewLine;&NewLine;<&sol;div>&NewLine;&NewLine;

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