Miso soup, a traditional Japanese home-style dish, will be introduced.
Miso soup is a traditional Japanese soup made from soybean paste.Miso soup is an essential part of the Japanese dining table and can be enjoyed for breakfast, lunch, or dinner.Miso soup is based on Dashi(soup stock) and miso , to which various ingredients are added to create a variety of flavors.
Basics of miso soup
- Dashi (soup stock)
Generally, soup stock made from bonito flakes or kelp is used. This is the base of miso soup and gives it a deep flavor. In recent years, granulated dashi broth is often used to reduce the time and effort required for cooking. - Miso
Miso is a fermented food that has a sweet, salty, and deep flavor. Different regions and households use different types of miso, such as shiro-miso (white miso), aka-miso (red miso), and miawase-miso (combined miso), and this is what gives miso soup its distinct flavor. - Ingredients
A variety of ingredients, such as vegetables and seafood, are used depending on the season and the household.
Variety of Ingredients
Ingredients for miso soup vary widely depending on the season and the household. Here are some typical examples.
- Tofu and wakame
A simple and classic combination. The smooth texture of tofu and the crunchy texture of wakame are exquisite. - spinach and eggs
a nutritious and perfect breakfast combination. - shrimp and scallion
This dish allows you to enjoy the rich flavor of shrimp soup stock. The umami from the shrimp combines with the flavor of miso to give this dish a rich and deep taste.
way of making
Miso soup is very easy to make!
- make dashi stock
Use granulated dashi stock. Granulated dashi is delicious enough, but the traditional way is to fill a pot with water and use bonito flakes or kombu (kelp) to make dashi. - simmer the ingredients
When the broth comes to a boil, add the ingredients of your choice and simmer until tender. - dissolve miso
Lower the heat and gradually dissolve the miso. The key is to add miso at the end, as the flavor will be lost if it is cooked at a high temperature. - finished
serve in a bowl and sprinkle with green onions, if desired.
Miso soup with onions, the portion size is like this.
- Onion … 1/2
- Wakame seaweed [dried] … 1 tsp
- Granulated dashi stock … 1/３ tsp
- Miso … 2 tbs
- Water … 400 cc
The granulated dashi stock to be used is, for example Hondashi.
It seems that Hondashi is sold in the U.S. as well.If using other dashi, it is best to use bonito or kombu dashi.
Attraction of Miso Soup
The greatest appeal of miso soup is its healing effect. Warm miso soup warms the body and calms the mind. It is perfect for cold winter mornings or at the end of a tiring day.
Please try making and eating miso soup with a variety of ingredients.
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