TRADITIONAL JAPANESE RECIPE: This long Authentic Miso Soup Recipe ( 味噌汁 ) will probably discourage some of you but in reality, it is very easy to make.
This is the authentic Japanese Miso Soup recipe. Home made Miso Soup is not only delicious but also very healthy.
Miso soup (味噌汁, misoshiru) is the most traditional Japanese of all soups. It consists of a stock called Dashi into which softened Miso Paste is mixed. Many ingredients are added depending on regional and seasonal recipes, and personal preference.
Miso soup is one of the two basic soup types of Japanese cuisine – the other one is suimono (clear soup).
The Dashi (だし・出汁) is basically Japanese Stock and it's the basic ingredient of many Japanese dishes. If you want to make the authentic Japanese Miso Soup, you'll need Dashi as the soup Broth, and not other types of Broth.
You can make it yourself or buy the instant Dashi.
Skill Level:  |
Time: 45 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
For the Dashi:
( The Dashi is supposed to make a day earlier, but if you are in a hurry you can use Dashi Packet or Dashi Powder to make instant dashi jumping to STEP 09 )
01 - Using a wet towel, clean the Kombu wiping off all dirt.
02 - Soak the Kombu in Water for at least 30 minutes or better overnight. After 30 minutes (or the morning after), the Kombu leaves will finally be well rehydrated. This liquid left behind is called Cold Brew Kombu Dashi.
03 - Pour the Kombu Dashi, together with the Kombu leaves into a saucepan and very slowly bring to boil over medium-low heat.
04 - While it boils, remove Umami from the Kombu.
05 - Right before it starts boiling, discard the Kombu
06 - Once all the Kombu has been removed, add the Katsuobushi and let it simmer for about 1 minute.
07 - Turn off the heat and let steep for 10 minutes.
08 - Strain the stock over a fine-mesh sieve. Done! The Dashi Stock you'll be left with is called Awase Dashi.
Make the Miso Soup:
09 - This Miso Soup Recipe requires 4 cups of Dashi for 4 servings. Save the half for later. Add one half of Dashi into a Saucepan.
10 - If your miso soup doesn't include hard Ingredients or Clams, go to STEP 12. In a soup pot, add Dashi and the hard Ingredients like Root Vegetables, and bring to a boiling over medium-low heat.
11 - Once boiling, lower the heat and simmer until all the hard Ingredients become tender. If you're making Clam Miso Soup, add clams in pre-boiling Kombu Dashi. Once the Shells open, turn off the heat (do not overcook).
12 - As soon as the Dashi reaches a boiling point, add all soft Vegetables like Leafy Greens, Mushrooms and deep-fried Tofu Pouch because they require less cooking time. At this point, keep the soup at a simmer and make sure it stays warm (without overboiling).
If your miso soup doesn’t include these Ingredients, bring the Dashi to a boil and go to STEP 13.
13 - Add the Miso Paste (one tablespoon per cup of Dashi).
Put the Miso Paste inside a ladle and slowly add the Dashi into the ladle to dissolve the Miso completely. If you overboil the Miso Soup, it will loses nutrients, flavors, and fragrance.
14 - Add the Tofu right after the Miso Paste and keep warm over very low heat. Do not Overboil.
15 - In a separate bowl of water, re-hydrating the Dried Wakame. You'll need a separate bowl to get rid of saltiness, don't put them right away inside the Miso Soup.
16 - Add Rehydrated Wakame to each Miso Soup bowl portion.
17 - Add now all the other Ingredients that don't require cooking such as Chopped Green Onions, Mitsuba, Yuzu, and Blanched Spinach right before serving.
Notes:
- Ingredients to add before the boiling point are: Carrot, Clams, Daikon Radish, Kabocha Squash or Pumpkin, Manila Clams, Onion, Potato, and Turnip.
- Ingredients to be added after the boiling point are: Aburaage (deep-fried Tofu), Bean Sprouts, Napa Cabbage, Egg, Eggplant, Green Onions, Scallions, Mushrooms (Enoki, Maitake, Nameko, Shiitake, Shimeji...), Negi, Okra, Somen Noodles, Spinach, Tofu, Wakame Seaweed, Yuba (Soybean Curd).
- Use twice as much Bonito Flakes for a stronger Dashi Flavor
- STEP 01: NEVER wash kombu and do not remove the white substance -that’s umami!
- STEP 05: you can make Simmered Kombu or Homemade Furikake - Rice Seasoning).
- STEP 06: If you leave kombu inside, it gets slimy and leaves a bitter taste; therefore, we always remove it. If you’re vegetarian/vegan, use this kombu dashi for your miso soup and proceed to Step 2. If you’re not, proceed to the following step.
- STEP 08: Awase Dashi. You can keep in the refrigerator for up to 3-5 days or in the freezer for up to 2 weeks.
      |
| Written by: Uncut Recipes | Disclaimer |
| YOU MIGHT ALSO LIKE: |
| LATEST RECIPES: |
Jude
February 01, 2020 Oh boy! I can't wait to make this one! Thanks for sharing. |
Fabio
January 27, 2019 I made this last night using the instant dashi and everyone loved it. |
Lisa
January 18, 2019 At what age can children eat Miso? |
You can start giving Miso to your child after 3 years of age but dilute it 3-4 times. |
February 05, 2020
I love Miso Soup thanks. I buy it at least 3-4 times per week at Pret a Manger near where I work but they only use the miso paste which is one of the saddest thing after you read the whole recipe lol