Homemade miso soup

Miso soup or miso shiro is a common and very popular dish in Japanese cuisine. Surely it is more popular than sushi. Residents of the Land of the Rising Sun can start their day with miso soup, continue with it for lunch, and end with dinner. Miso is served to guests and prepared in all restaurants.

To make it, you need to have two main ingredients - miso paste and dashi broth, the rest is optional. Now we will prepare the most popular version of miso soup - with wakame aquatic plants and tofu cheese.

What is miso soup made of?

Miso is a paste made from soybeans and rice, barley or wheat. I used light paste (sometimes black).
Dashi (or dashi) is a freeze-dried, highly rich, rich granulated fish broth based on katsuobushi (dried and then smoked tuna) and the aquatic plant kombu.
Tofu is a soy product. The mixture is similar to cheese, it can be hard and soft. In miso soup, use hard.
Wakame is a type of brown aquatic plant with a sweetish taste; it is more often included in miso soup recipes than others.

Miso soup prepares very quickly, in fact, in a matter of minutes, so all ingredients must be prepared in advance. It is not worth boiling the soup for 10-15 minutes, as indicated in almost all sources on the Internet: the longer the miso soup is cooked, the less necessary substances and taste remain in it. The only thing that can be cooked longer than 10 minutes is dried shiitake mushrooms, so they will become softer and tastier, and their broth will be more aromatic and richer.

Ingredients

dried aquatic plants wakame 5 tbsp.
white tofu cheese 350 g
dashi broth 3-4 tbsp.
light miso paste 120 g
dried shiitake mushrooms 10-15 pcs.
2 liter saucepan

Manufacturing

Miso soup cooks very quickly, in fact, in a matter of minutes, so all ingredients must be prepared and prepared in advance. It is not worth boiling the soup for 10-15 minutes, as indicated in almost all sources on the Internet: the longer the miso soup is cooked, the less necessary substances remain in it. The only thing that can be cooked longer than 10 minutes is dried shiitake mushrooms, so they will become softer and tastier, and the broth made from them will be more aromatic and richer. So. Pour hot boiled water over the dried shiitakes, cover with a lid and leave for 10 minutes.

Fill wakame aquatic plants with cool water and leave for 10 minutes, allowing them to swell.

Pour the mushrooms and water into a saucepan, add water to the 1 liter mark. Place on the stove, bring to a boil and simmer over low heat for 10 minutes.

Meanwhile, add 1 glass of water to the light miso paste and stir thoroughly so that there are no lumps in the finished soup.

Drain the water from the aquatic plants and squeeze lightly. Cut the tofu into small cubes, approximately 1 cm. You need to do this very carefully, because tofu is delicate and can break and crumble.

When the mushrooms are boiled, add the granulated dashi broth and stir until it is completely dissolved. Next add miso paste to the soup. Taste and adjust the soup to your own taste so as not to oversalt, because all the ingredients in dry form are quite salty.

Immediately add wakame aquatic plants, stir the soup, and return to the stove. As soon as the soup boils, add the chopped tofu, again carefully so that the tofu cubes do not break, stir, turn off the stove, cover the soup with a lid and let it brew for 5-7 minutes.

That's all, very simple and fast. The most delicious and healthy miso soup is ready. Serve sprinkled with chopped green onions directly onto the plate.

Miso soup: recipes

Miso soup is a common dish in Japanese cuisine, which has been around for more than 2000 years and has remained the basis of the protein diet of the people to this day. The dish contains a minimum of calories, but a large amount of vitamins, microelements and other necessary substances. The recipe for making miso soup varies in different regions of the Land of the Rising Sun, but in any case miso paste is added to it.

Traditional miso soup recipe

The usual recipe for Japanese soup is indescribably simple and takes very little time to prepare. To do this, take the following components:

Fish broth - 1.5 l.;
Green onion (feathers) - 1 piece;
Soy sauce - 3 tablespoons;
Ramen noodles - packaging;
Spinach - 15 g;
Tofu cheese - 200 g;
Olive oil - as needed.

Chicken miso soup

You can quickly prepare this miso soup recipe at home. To do this, take:

Chicken fillet - 300 g;
For the broth: onion, carrots, allspice, bay leaf.
Miso paste, soy sauce and rice vinegar - 3 tablespoons each;
Green onion - 1 bunch;
Rice noodles - packaging.

The manufacturing method is as follows:

Cook broth from chicken meat, seasoning it with pepper, vegetables and bay leaves.
Remove all seasonings, carrots and onions from the broth; they will no longer be needed.
Divide the meat into fibers or cut into large pieces.
Add miso paste and wakame aquatic plants to the broth and bring to a boil.
Pour boiling water over the noodles.
Place the meat in the broth, add noodles and soy sauce.

Remove from heat after boiling and pour into portions.

Homemade fish miso soup recipe

For manufacturing you will need the following products:

Wakame (aquatic plants) - a pinch (you can use any);
Tofu - about 50 g;
Salmon or no matter what reddish fish - 100 g;
Sesame - 1 tsp;
Miso - 1 tbsp.

The manufacturing method is as follows:

Take aquatic plants and fill them with cool water for 10-15 minutes.
Remove the skin from the salmon, remove small bones, and cut the meat into pieces.
Cut the tofu into cubes.
Squeeze out the aquatic plants and chop finely.
Place aquatic plants, salmon, and tofu into the broth bubbling over a slow fire.
Dissolve the misa in a small amount of broth and also pour into the bubbling soup.
Bring to a boil, add sesame seeds, cover with a lid and place on low heat.

Boil for at least 10 minutes and you can serve.

Miso soup with seafood

This unusual and tasty miso soup will appeal to all lovers of seafood and exotic cuisine. To make it, take:

Water - 1 l.;
Tofu cheese - 150 g;
Miso paste - 2 tbsp;
Hondashi (granulated fish broth) - 2 tbsp;
Konbu (aquatic plants) - 30 g;
Shrimp (preferably large) - 10-12 pcs;
Green onion - 1 bunch.

The manufacturing method is as follows:

Pour dry fish broth into boiling water, lower the aquatic plants, and let them swell.
Remove aquatic plants and conceal the fire.
Cut aquatic plants into narrow strips.
In a bowl, stir the misu paste with hot broth until smooth.
Cut the tofu into cubes and finely chop the onion.
Boil shrimp in salted water.

Place tofu, aquatic plants and shrimp in each plate, pour in broth, sprinkle with onions. Can be served.

Best Miso Soup Recipes

Miso soup, or “Misoshiru” in Japanese, is a common dish in the land of the rising sun. In its essence, it is a broth made from Miso paste. You can add eggs, tofu, aquatic plants, noodles, dumplings, fish or seafood to it, but it will still belong to the Misoshiru group. We will now tell you about the most exciting recipes for first courses with Miso paste. .

How to make broth for miso soup

The base of all recipes is Miso paste broth.
It can be purchased in a hypermarket in the “everything for sushi” section or ordered in
online stores at the most profitable price.
For example, one of the most popular suppliers of Miso paste in Russia is Sen Soy.
This pasta can be safely used as a base for soup.
Any manufacturer shows on the packaging their proportions for preparing the broth.
Approximately they look like this: add 2 tablespoons of paste to 1 liter of water.
Making Miso paste at home is quite difficult.
This is a fermented product made from soy, rice, wheat and sesame with the introduction of special fungi.
It’s easier and cheaper to buy ready-made pasta in the store.

But there is a secret to truly delicious miso soup -
use broth, not water, to dissolve the paste.
In the Land of the Rising Sun he is called “Dashi (or Dasi).”
It can also be purchased in the form of a seasoning - it will be called “Hondashi”. Or cook it yourself. For this we will need:

Water;
A few pieces of Kombu aquatic plants;
A handful of dried fish shavings (for example,
bonito tuna or small sardines).

Traditional Miso soup or Misoshiru

Dashi broth;
Miso paste;
Tofu;
Aquatic plants Wakame or Nori;
Green onion feathers.

Heat the infused Dashi broth to a temperature of about 75
°C (no need to bring to a boil) and rub the Miso paste into it through a sieve
to avoid lumps.
Place aquatic plants and tofu cubes (about 1 by 1 centimeter in size) into broth bowls for each person.
Pour Miso broth over it all and garnish with sliced green onions.

Soup with salmon and rice or Shake chazuke

If we literally translate the name of the dish, “shaky” means
salmon, and “chazuke” means rice drenched in broth.
In fact, the entire recipe is in the title, but we will still describe the production.

Dashi broth, with diluted Miso paste – 1 liter;
Fish, salmon family (salmon, salmon,
trout, chum salmon, coho salmon, sockeye salmon and others) – 300 g;
Boiled rice – 200 g;
Sesame;
Aquatic Plants Nori;
Green onions;
Wasabi.

Place the prepared and infused Dashi broth on the stove
together with the grated Miso paste and bring to a boil.
Place the diced fish into boiling water and leave over medium heat for 5 minutes.
This fish cooks very quickly, so there will be plenty left for now.

Place the pre-cooked rice into portioned plates
and pour in the broth with pieces of fish.
Sprinkle on top with sesame seeds, Nori aquatic plant strips and green onions, cut into thin petals.
It is very tasty to season this soup with spicy wasabi or mustard.

Spicy Miso soup with shrimp or Ebi Chili Miso

By tradition, we add a little
Japanese sound to the titles of recipes.
So in the name of this soup, “ebi” means “shrimp”. Hot chili pepper only emphasizes the delicate taste of this seafood.

Dashi broth, with diluted Miso paste;
King prawns – 1 for each serving;
Ground chili pepper;
Green onions.

Usually, residents of the Land of the Rising Sun give small portions, because they believe
that it is better to try several dishes than to eat only one.
That’s why serving this dish usually looks like this: a small bowl containing about 120-130
ml of broth and one, but large, shrimp.

To make Ebi Chili Miso, heat the Dashi broth
together with the Miso paste added to it, add chili pepper.
The shrimp must be defrosted and peeled in advance, but so that the tail remains.
As soon as the water boils, add shrimp to the pan.
Bring to a boil and cook them for no more than a minute if they were previously boiled and frozen (reddish in color).
If they were freshly frozen (gray-green), then cook for 5 minutes.
Place the prepared shrimp in broth bowls, add broth and garnish with fresh
onions.

King prawns in this recipe can be replaced with
regular ones or seafood.
Tofu will also go well with hot chili peppers

Vegetarian soup with mushrooms or Miso Nameko

Recipe for lovers of Japanese cuisine who do not eat meat.
The word “nameko” from the name means local Japanese mushrooms, similar to our
honey mushrooms.
If you were unable to purchase Nameko specifically, you can take ordinary pickled honey mushrooms.

Water;
Aquatic plants of Kombu;
Miso paste;
Tofu;
Mushrooms;
Green onions;
Aquatic plants Nori.

First, let's prepare the broth.
Let's break off a few pieces of Kombu aquatic plants, put them in water and boil them.
You should not boil for a long time; aquatic plants quickly give off their own taste.
As soon as the water boils, remove the water from the stove and catch aquatic plants.
Pour the Miso paste into the water through a sieve and stir everything well. Our broth is ready.

Nameko mushrooms are quite oily, so they need to
be washed well with warm boiled water.
If the marinade in which the mushrooms were stored was strong enough, you can throw them in water for a few minutes and then
rinse them again.

Place diced tofu and
mushrooms into portioned plates, and then pour in our broth.
Top with nori strips and green onions.

Pork soup or Butajiru (Tonjiru)

This soup is more hearty and nutritious than those we
talked about in our material.
There is no clear recipe for this dish. The main thing is that in addition to Miso paste, the soup contains pork, or “Buta” in Japanese.

Dashi broth – 1 liter;
Miso paste - 2 tbsp. spoons;
Daikon radish – 50 gr;
Parsnip root – 50 g;
Onions – 50 g;
Sliced pork - 300 g;
Glass noodles (Funchoza) – 100 g;
Green onions.

Add daikon,
parsnips and onions cut into slices to Dashi's broth.
Cook everything together for about 20 minutes until the vegetables become soft. Then strain through a sieve (you can throw vegetables in the soup) and add
Miso paste.

Boil the noodles separately.
It is cooked a little differently than wheat.
To be clear, it is not boiled, but poured with boiling water for 5-7 minutes. After this, the water is drained and the noodles are laid out in broth bowls.

Pork is also cooked separately.
over high heat, quickly fry the meat cut into cubes in oil until fully
cooked.
You can tell if the meat is ready by the release of juice - when the juice does not come out, but the oil begins to be absorbed into the pieces, this means the pork
is ready.
Place the pieces on the noodles and pour in the broth and pasta. Sprinkle green onions on top

Instead of pork, you can put chicken, which is otherwise called
“tori”. Another meat option is beef. In the Land of the Rising Sun it is called “gyuniku”.

At first glance, making Misoshiru and Dashi broth seems complicated. But don't miss these recipes. The dishes from our selection turn out to be very tasty and will amuse you with their variety. After all, by preparing the broth for the next 3-5 days, you can prepare a new soup for lunch every time.

Miso soups

A selection of miso soup recipes with step-by-step photos and instructions. We will tell you and show you how to make miso soup at home deliciously and simply!

Sort recipes by .

Miso soup recipes

Ingredients

Water or broth – 1-1.2 l

Pork – 400-500 g

Green onions – 1 bunch

Miso paste - to taste

Noodles - to taste

Ingredients

Daikon radish – 50 g

Parsnip root – 100 g

Potatoes – 200 g

Onion – 100 g

Green onion – 30 g

Sunflower oil – 20 ml

Miso paste – 2 tbsp.

Fish sauce - to taste, 1-2 tbsp.

Soy sauce - to taste

Ingredients

Dashi broth – 1 liter;

Water – 2 glasses;

Miso paste – 3-5 tbsp. spoon;

Soy sauce - to taste.

Additionally:

Rice, tofu, seafood, mushrooms and/or vegetables.

Ingredients

Miso paste – 120 g

Broth in granules dashi (dashi) – 2-3 tbsp.

Wakame aquatic plants – 4-5 tbsp.

White tofu cheese – 100 g

Shiitake mushrooms – 10-15 pcs.

Green onions – 2-3 pcs.

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