Miso Soup
Hearty Miso Soup Recipe from Japan with Soybean Curd and Wakame
Introduction
Miso soup is a traditional Japanese dish that is both delicious and nutritious. It is a simple yet flavorful soup that is typically served as a starter in Japanese cuisine. Made with miso paste, dashijiru (a type of soup stock), and various ingredients such as seaweed, tofu, and vegetables, miso soup is a comforting and satisfying dish that can be enjoyed at any time of the day.
History
Miso soup has been a staple in Japanese cuisine for centuries. It is believed to have originated in China and was introduced to Japan in the 7th century. Miso paste, which is made from fermented soybeans, salt, and koji (a type of fungus), is the key ingredient in miso soup. The soup has since become a popular dish in Japan and is enjoyed by people all over the world.
Ingredients
- 0.5 package of soybean curd, soaked in a generous amount of water and cut into small cubes
- 20 g of wakame seaweed (Latin name: undaria pinnatifida), cut into bite-size pieces
- 4.5 cups of dashijiru
- 3 tbsp of miso
- 0.5 welsh onion, sliced
- 0.5 package of fried bean curd, parboiled and drained in a strainer, and cut into 2 cm sections
- 8 taros
How to prepare
- Place konbu and katsuo-bushi into water.
- Moisten konbu with a damp cloth.
- Pour 5 cups of water, 10 cm konbu, and 12 g kezuri-bushi into the pan.
- Cook over medium heat.
- Once the water has boiled, simmer over low heat for 2 – 3 minutes, then strain it through a cloth.
- Avoid cooking over high heat.
- Do not stir.
Dashijiru
- Boil Dashijiru. Add taros. Add Miso and dissolve completely. Be careful not to overcook, as it may weaken the Miso flavor.
- Simmer gently for about 3 minutes, then add Wakame seaweed, fried bean curd, and soybean curd.
- Boil for a while, then turn off the heat and add chopped Welsh onions. Serve.
- Ingredients: Wakame seaweed, Miso paste, Taro corms, Konbu.
Variations
- Add mushrooms, tofu, or greens for extra flavor and nutrition.
- Use different types of miso paste for a unique flavor profile.
- Garnish with sliced green onions or sesame seeds for added texture and flavor.
Cooking Tips & Tricks
Be sure to use high-quality miso paste for the best flavor.
- Do not boil the miso soup after adding the miso paste, as this can cause the miso to lose its flavor.
- Feel free to customize the soup with your favorite ingredients such as mushrooms, tofu, or greens.
- Adjust the amount of miso paste to suit your taste preferences.
Serving Suggestions
Miso soup can be served as a starter or as a light meal on its own. It pairs well with steamed rice or a side of pickled vegetables.
Cooking Techniques
Be sure to simmer the soup gently to avoid boiling off the miso flavor.
- Do not stir the miso paste vigorously, as this can cause it to break apart and lose its flavor.
Ingredient Substitutions
Use vegetable broth or chicken broth as a substitute for dashijiru.
- Substitute tofu for fried bean curd if desired.
- Use any type of seaweed such as nori or kombu in place of undaria pinnatifida.
Make Ahead Tips
Miso soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat gently on the stovetop before serving.
Presentation Ideas
Serve miso soup in individual bowls garnished with sliced green onions or a sprinkle of sesame seeds for a beautiful presentation.
Pairing Recommendations
Miso soup pairs well with a variety of Japanese dishes such as sushi, tempura, or grilled fish. It also goes well with a side of steamed rice and pickled vegetables.
Storage and Reheating Instructions
Store leftover miso soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, being careful not to boil the soup.
Nutrition Information
Calories per serving
A typical serving of miso soup contains around 100-150 calories, depending on the ingredients used.
Carbohydrates
Miso soup is a low-carb dish, with only a small amount of carbohydrates coming from the miso paste and any added vegetables or tofu.
Fats
Miso soup is a low-fat dish, with minimal fat content coming from the miso paste and any added tofu or other ingredients.
Proteins
Miso soup is a good source of protein, thanks to the soybeans in the miso paste and any added tofu or other protein-rich ingredients.
Vitamins and minerals
Miso soup is rich in vitamins and minerals, including vitamin K, manganese, and zinc. The seaweed in miso soup is also a good source of iodine.
Alergens
Miso soup contains soybeans and may also contain gluten if barley or wheat-based miso paste is used. Be sure to check the ingredients if you have allergies.
Summary
Miso soup is a nutritious and low-calorie dish that is rich in protein, vitamins, and minerals. It is a healthy and satisfying option for a light meal or snack.
Summary
Miso soup is a classic Japanese dish that is both delicious and nutritious. Made with miso paste, dashijiru, and various ingredients, miso soup is a comforting and satisfying dish that can be enjoyed at any time of the day. With its rich umami flavor and health benefits, miso soup is a must-try for any food lover.
How did I get this recipe?
I vividly recall the moment I first laid eyes on this recipe for Miso Soup. It was many years ago, when I was just a young girl living in a small village in Japan. My grandmother, who was a renowned chef in our community, had invited me into her kitchen to help her prepare dinner for the family. As we stood side by side at the stove, stirring pots and chopping vegetables, she began to tell me the story of how she had learned to make Miso Soup.
She explained that the recipe had been passed down through generations of our family, originating from a distant relative who had traveled to Kyoto and studied under a master chef. This relative had brought the recipe back to our village, where it had become a cherished tradition in our household.
My grandmother told me that making Miso Soup was not just about following a set of instructions - it was an art form, a way of connecting with our ancestors and honoring the ingredients that had been grown and harvested with care. She showed me how to select the freshest tofu, the most flavorful miso paste, and the perfect balance of vegetables to create a harmonious and nourishing soup.
As I watched her work, I was mesmerized by the way she moved with such grace and precision in the kitchen. Every chop of the knife, every stir of the spoon, seemed to be infused with a sense of love and respect for the food we were preparing. I knew then that I wanted to learn everything I could from her, to carry on the tradition of making Miso Soup for future generations.
Over the years, I spent countless hours by my grandmother's side, absorbing her wisdom and honing my skills in the kitchen. She taught me not only how to make Miso Soup, but also how to appreciate the beauty of simplicity in cooking, the importance of using fresh, seasonal ingredients, and the joy of sharing a nourishing meal with loved ones.
As I grew older and ventured out into the world, I carried the recipe for Miso Soup with me wherever I went. I shared it with friends, neighbors, and even strangers who had never tasted its comforting warmth and umami-rich flavor. Each time I made a pot of Miso Soup, I felt a connection to my grandmother and the generations of women who had come before me, passing down their knowledge and skill through the simple act of cooking together.
Now, as I sit in my own kitchen, surrounded by the familiar aromas of tofu, miso, and seaweed simmering on the stove, I am filled with gratitude for the gift of this recipe. It is more than just a list of ingredients and instructions - it is a living link to my past, a reminder of the love and care that have shaped me into the person I am today.
As I stir the soup and taste it for seasoning, I feel my grandmother's presence beside me, guiding my hand and whispering words of encouragement. And as I serve the steaming bowls of Miso Soup to my own family, I know that I am passing on a tradition that is as old as time itself, a recipe for nourishment and connection that will endure for generations to come. And for that, I am truly grateful.
Categories
| Japanese Recipes | Japanese Soups | Kombu Recipes | Miso Recipes | Tofu Recipes | Wakame Recipes |