Miso Soup 味噌汁
From elgourmand2 8 years ago
- 30 min. to make
- Serves 4
Miso soup, along with rice, would have to be one of the most often eaten dishes in Japan. It is delicious. A Japanese breakfast and/or lunch and a side dish for dinner. There are countless variations but this is a simple, traditional, Miso Soup. Read more I note my tweaks in brackets, alongside the true Japanese recipe. I can’t get Miso, Kombu or wakame here but a mate brings me a fair stash of powdered miso and a block of Kombu up from Kiwi, about twice a year. They both keep very well and the soup doesn’t take much. If I were you, I’d buy these from an Asian Market and get better quality. If you can’t read the label, it’s a good sign. See less
Ingredients
- • 3 cups dashi, Japanese fish stock {I’m not fond of fish stock. I use homemade vegetable or chicken stock}. shopping list
- • 1 Tbs. white miso paste. {I use 2 Tbs. white miso paste and no dark miso, you should try 4 and 4 at least once}. shopping list
- • 1 Tbs. dark miso paste. shopping list
- • 4 tsp. mirin. shopping list
- • 4 small spring onions, finely sliced. shopping list
- • 200g, about 1 cup, soft or firm tofu, cubed. shopping list
- • Seaweed. About 2 ½ - 3 inches (6 – 7.5 cm) Kombu or 1 – 3 tsp. dried nori or wakame seaweed, to taste. {Start with one tsp. and add as needed}. shopping list
How to make it
- 1. Place the dashi stock (veggie or chicken stock) in a large saucepan and bring it to the boil.
- 2. Turn the heat to low
- 3. Add the miso, Kombu and mirin.
- 4. Stir for about 3 minutes, making sure the miso is fully dissolved – BE CAREFUL NOT TO BOIL THE MISO BECAUSE IT CHANGES THE FLAVOUR. Not good. Keep the soup hot but NOT boiling.
- 5. Remove the Kombu.
- 6. Add the spring onion and tofu, gently heat through and serve. See Photo
- A few things you can add at step 4: Cooked shrimp, cooked lobster chunks, cleaned and sliced mushrooms, asparagus, Crab cake, Soba or Udon noodles (not dried Simin), bean sprouts, etc., etc., etc. Remember, you can’t boil the soup once the miso is added so things you wouldn’t eat raw need to be cooked before you add them.
- Try miso in a marinade, sauce, soup or dressing, etc. Magic stuff friend.
- It’s Japanese stuff so steamed rice See Photo. pickled veggies and Sake See Photo. Ichi Bon.
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