Basic Miso Soup

Basic Miso Soup Recipe - Vegetarian Japanese Cuisine

Region / culture: Japan | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Miso soup is a traditional Japanese soup consisting mainly of miso paste mixed with dashi and other ingredients such as vegetables, seaweed, and tofu. It is a staple in Japanese cuisine, known for its comforting warmth and rich flavors. This basic miso soup recipe offers a simple yet delicious introduction to this beloved dish, incorporating seaweed, onions, carrots, and green onions for a wholesome and satisfying experience.

History

Miso soup has a long history in Japan, dating back to the 7th century. Originally, it was a luxury food item reserved for the nobility and Buddhist monks. However, by the Edo period (1603-1868), miso soup had become a common dish among the general population. The recipe has evolved over the centuries, with different regions of Japan developing their own variations based on local ingredients and preferences.

Ingredients

3 tsp of wakame seaweed or 1 tsp of wakame seaweed flakes
4 cups of water
0.5 cup of thinly sliced onions
0.5 cup of diced carrots
1.5 tbsp of mugi miso (or 1.5 tbsp + 0.5 tsp of hacho, genmai or shiro miso)
3 tbsp of finely sliced green onions
Optional ingredients:

How to prepare

Rinse the wakame and soak it in cold water to cover for 5 minutes. Then, dice it or if using flakes, add them directly.
Bring the water to a boil.
Add the onions and wakame, and simmer for 3 minutes.
Add the carrots and simmer for an additional 5 minutes. Reduce the heat to very low.
Add the miso and simmer for 2 minutes (do not boil after adding miso).
Garnish with green onions.
Check out more Japanese recipes.

Variations

There are countless variations of miso soup, with ingredients varying by region and personal preference. Some popular additions include tofu, mushrooms, potatoes, and clams. Experimenting with different types of miso (such as white, red, or mixed) can also change the flavor profile of the soup.

Cooking Tips & Tricks

To achieve the best flavor, it's crucial to add the miso paste to the soup at the end of the cooking process and avoid boiling it, as high heat can destroy the delicate flavors and beneficial probiotics found in miso. Additionally, soaking the wakame in cold water before adding it to the soup helps to soften it and bring out its natural flavors.

Serving Suggestions

Miso soup is traditionally served as a starter or side dish alongside a main meal. It can also be enjoyed on its own as a light meal or snack. For a more filling option, consider adding tofu, mushrooms, or noodles to the soup.

Cooking Techniques

The key technique in making miso soup is the careful addition of miso paste to the broth. It's important to dissolve the miso in a small amount of broth before adding it to the pot to ensure it blends smoothly without clumps. Additionally, keeping the soup at a low simmer after adding the miso helps to preserve its flavor and nutritional benefits.

Ingredient Substitutions

For those looking to modify the recipe, there are several substitutions that can be made. For a gluten-free version, ensure that the miso paste is labeled as gluten-free. Seaweed flakes can be replaced with fresh wakame or nori, and vegetable broth can be used instead of water for added flavor.

Make Ahead Tips

Miso soup can be prepared in advance and stored in the refrigerator for up to two days. To reheat, gently warm the soup over low heat, being careful not to boil it to preserve the miso's flavor and nutritional properties.

Presentation Ideas

Serve miso soup in traditional Japanese soup bowls with a lid to keep it warm. Garnishing with extra slices of green onion or a sprinkle of sesame seeds can add color and flavor to the presentation.

Pairing Recommendations

Miso soup pairs well with a variety of Japanese dishes, such as sushi, sashimi, tempura, and rice dishes. It also complements vegetable stir-fries and grilled fish, offering a soothing balance to richer flavors.

Storage and Reheating Instructions

Store leftover miso soup in an airtight container in the refrigerator for up to two days. Reheat gently on the stove over low heat, avoiding boiling. It's best to add fresh garnishes after reheating for optimal flavor and texture.

Nutrition Information

Calories per serving

A serving of basic miso soup contains approximately 40-60 calories, making it a low-calorie option that can fit into various dietary plans.

Carbohydrates

A serving of basic miso soup contains approximately 10-15 grams of carbohydrates, primarily from the vegetables and the small amount of miso paste used. The exact carbohydrate content can vary depending on the specific ingredients and their quantities.

Fats

This miso soup is low in fat, with most servings containing less than 5 grams. The minimal fat content comes from the miso paste and any optional ingredients that may be higher in fat, such as tofu.

Proteins

Miso soup provides a modest amount of protein, typically around 3-5 grams per serving. The protein content primarily comes from the miso paste and any added tofu or seaweed.

Vitamins and minerals

Miso soup is a good source of several vitamins and minerals, including vitamin K, vitamin C, calcium, and iron. These nutrients come from the vegetables and seaweed used in the recipe, making it a nutritious choice for a healthy diet.

Alergens

The primary allergen in miso soup is soy, as miso paste is made from fermented soybeans. Individuals with soy allergies should avoid this dish or seek out soy-free miso alternatives.

Summary

Overall, miso soup is a low-calorie, nutritious dish that provides carbohydrates, proteins, and a variety of vitamins and minerals. It is an excellent addition to a balanced diet, offering health benefits while satisfying hunger.

Summary

This basic miso soup recipe is a versatile and nutritious dish that serves as a comforting introduction to Japanese cuisine. With its rich history, simple ingredients, and numerous health benefits, miso soup is a timeless classic that can be enjoyed in countless ways. Whether served as a starter, side, or main dish, it's sure to warm the heart and nourish the body.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Basic Miso Soup. It was many years ago, during my travels through Japan, that I stumbled upon a small, cozy restaurant in a bustling market. The aroma of simmering broth and savory miso filled the air, drawing me in like a moth to a flame.

As I sat at the wooden counter, watching the chef expertly prepare each bowl of soup with precision and care, I knew I had to learn the secret behind this delicious dish. I struck up a conversation with the chef, a kind and elderly man with twinkling eyes and a warm smile. He told me that the key to a good miso soup lies in the quality of the broth and the balance of flavors.

He graciously agreed to teach me his recipe, passing down the knowledge that had been handed down to him from his own grandmother. I listened intently as he explained each step, from selecting the right ingredients to the importance of patience and attention to detail.

The chef showed me how to make the dashi broth, a simple yet essential base made from kombu seaweed and dried bonito flakes. He stressed the importance of soaking the kombu in cold water to extract its umami-rich flavors, then gently simmering the broth to release the essence of the bonito flakes.

Next, he taught me how to mix the miso paste with a ladle of hot broth in a separate bowl, creating a smooth and creamy mixture that would be added to the soup at the last minute. He explained that miso should never be boiled, as it can lose its delicate flavor and aroma.

I watched as he added sliced tofu, wakame seaweed, and thinly sliced green onions to the broth, each ingredient carefully placed with precision and care. The chef explained that miso soup is a versatile dish, allowing for endless variations with the addition of different vegetables, meats, or seafood.

After the soup had simmered to perfection, the chef ladled it into a bowl and presented it to me with a smile. I took a hesitant sip, the warm broth soothing my soul and filling me with a sense of contentment. The flavors were delicate yet complex, a harmonious blend of umami, sweetness, and saltiness.

I thanked the chef profusely for sharing his recipe with me, promising to carry on the tradition and pass it down to future generations. As I left the restaurant that day, I felt grateful for the opportunity to learn from a master of his craft and inspired to continue my culinary adventures.

To this day, whenever I make Basic Miso Soup, I am transported back to that cozy restaurant in Japan, the sights and sounds of the bustling market swirling around me. I am reminded of the joy of discovery and the power of sharing a simple yet delicious meal with loved ones.

As I stir the miso paste into the steaming broth, I think of the chef's words of wisdom and the lessons he imparted to me that day. I am grateful for the memories and the connections made through food, a universal language that transcends borders and brings people together.

So, whenever you crave a comforting bowl of miso soup, remember the story behind the recipe and the love and care that went into its creation. And know that every spoonful is a taste of tradition, passed down through generations and shared with you in the spirit of friendship and culinary delight. Enjoy!