麪豉湯
麪豉湯，日語味噌汁，日本之羹，其古來所好也。
製法：先用煮干、昆布等作抽汁，次以抽汁烹蔬菜、豆腐等。此謂之具。具熟則加味噌而成。魚介、鷄卵、蔬菜，皆適具。常用以爲具者，有馬鈴薯、豆腐、蔥。其味好適米飯。日人食案，無不見之。
麪豉湯一文似未成。宜善之。This article uses material from the Wikipedia 古文 / 文言文 article 麪豉湯, which is released under the Creative Commons Attribution-ShareAlike 3.0 license ("CC BY-SA 3.0"); additional terms may apply (view authors). 若無側注，諸文皆奉CC BY-SA 4.0以行。 Images, videos and audio are available under their respective licenses.
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