Best 2 Japanese Miso Soup Recipes
Embark on a culinary journey to the heart of Japanese cuisine with our comprehensive guide to making authentic miso soup, a staple dish that captures the essence of umami. Discover the art of crafting this comforting and flavorful soup using traditional ingredients such as dashi broth, miso paste, tofu, wakame seaweed, and scallions. From the basic miso soup recipe to variations like tofu miso soup, wakame miso soup, and even a vegan-friendly version, this article provides step-by-step instructions and helpful tips to ensure success in your kitchen. Whether you're a seasoned home cook or just starting your culinary exploration, our miso soup recipes will guide you in creating a delicious and nourishing dish that embodies the harmony of Japanese flavors.
Check out the recipes below so you can choose the best recipe for yourself!
JAPANESE NOODLES IN MISO SOUP MISO NIKOMI UDON
Posted in reply to a request. Translated from a Japanese language cookbook (Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967). I have recently made this, and will rearrange the directions to be more user-friendly by the end of April '05. Please regard the amounts of chicken, eggs, kamaboko, as suggestions. Udon are the comparatively thick white Japanese noodles made with white wheat flour. Weighing the miso would be most accurate, but my conversion chart says 160 g miso is equal to 140 ml, or 1/2 US cup plus 1.4 tablespoons. Please use caution, because miso is very salty.
Provided by mianbao
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the chicken into small pieces and salt lightly.
- Soak the shiitake in water until the tops (but not the stems) are soft.
- Remove the stems and cook briefly in a small amount of water flavored with soy sauce and sugar, to flavor mildly; I would use about 1/4 cup water with 2 to 3 teaspoons each soy sauce and sugar.
- Prepare the aburage by placing it in a metal sieve in the sink and pouring 1 to 2 cups boiling water over each side, being careful not to burn yourself.
- This is to remove some of the oil.
- Rinse in warm water, squeeze dry and cut into 3 by 1/2 cm rectangles.
- Wash and scrape the gobo with the edge of a knife (the most flavor is just below the surface of the skin, so don't scrape too deeply; the scraped areas will darken almost immediately, this can't completely be helped), and cut into slivers, as if you are sharpening a pencil, into a bowl of water.
- Cut the green onion into thin slices.
- Peel the hard boiled eggs and slice horizontally.
- Stir the miso and dashi together and strain.
- Place miso mixture into a large pan; add the milk and just bring to a boil.
- Immediately lower the heat to simmer.
- Boil the udon in a lot of boiling water in a separate pan.
- Stop cooking when the udon is still a little firm; drain and rinse under cold running water to remove starch.
- Add the drained udon, chicken, drained shiitake, aburage, and gobo to the pan containing the simmering miso mixture, in this order.
- When the udon and chicken are cooked through add the kamaboko and green onion and increase heat so that the soup will just boil up once more.
- Remove from heat, divide into individual bowls, garnish with hard boiled egg slices and sprinkle on sansho.
JAPANESE MISO SOUP
This is a light but filling soup that's easy to make and tasty. Note: This is a salty soup that can be made with white miso, but if you mix red and white, the flavor is superb. Some cooks drop an egg into the soup as it cooks, and/or add mushrooms or slices of white radish or potato. It can be served by itself or poured over a bowl of rice to make a gruel, accompanying a dish of fish and yellow Japanese pickles called takuan.
Provided by Stella Mae
Categories < 15 Mins
Time 9m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix dashi, miso paste and water in a soup pot.
- Bring to a boil, but do not boil!
- Adjust amount of water and other ingredients-- soup should be not be too thin Serve immediately.
Nutrition Facts : Calories 11.3, Fat 0.3, SaturatedFat 0.1, Sodium 213.9, Carbohydrate 1.5, Fiber 0.3, Sugar 0.3, Protein 0.7
Tips:
- Use high-quality miso paste: The quality of your miso paste will greatly affect the flavor of your soup. Look for a miso paste that is made with whole soybeans, sea salt, and koji (a type of fungus). Avoid miso pastes that contain additives or preservatives.
- Use dashi stock: Dashi stock is a Japanese soup stock made from kombu (kelp), katsuobushi (bonito flakes), and/or shiitake mushrooms. It adds a rich, umami flavor to miso soup. If you don't have time to make your own dashi stock, you can use a good quality instant dashi powder or granules.
- Don't boil the miso paste: Miso paste is a fermented food, and boiling it will kill the beneficial bacteria. Add the miso paste to the soup just before serving, and stir until dissolved.
- Add your favorite toppings: Miso soup is a versatile dish that can be customized to your liking. Some popular toppings include tofu, wakame seaweed, green onions, and shiitake mushrooms.
Conclusion:
Miso soup is a delicious, healthy, and easy-to-make soup that can be enjoyed by people of all ages. It is a staple of Japanese cuisine and is often served as a breakfast or lunch dish. With its simple ingredients and endless variations, miso soup is a great way to add some variety to your meals.
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