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Miso Soups
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Written by George
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Saturday, 16 February 2008 |
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Miso Soups
Miso soup is a staple of Japanese cooking. Miso is a fermented paste made from soybeans, rice, barley, or other beans. Chances are, if you've eaten at a Japanese restaurant, they brought you out a little complimentary bowl of soup with weird stuff floating in it. That's miso soup.
Cooking time: 15 minutes Ingredients
3 ounces (809) lean pork, thinly sliced
1 long green onion or 2 inches (5cm) leek
Broth: 4 cups dashi (bonito fish stock, recipe page 26), 3 to 4 tablespoons meson amount depending on saltiness of miso
2 teaspoons ginger juice (peel and grate fresh ginger, then squeeze), as condiment
Cooking time: 15 minutes Ingredients ^1/2 block tofu
4 fresh Chinese black mushrooms or other type of fresh mushroom
Broth: 4 cups dashi (bonito fish stock, recipe page 26), 3 to 4 tablespoons miso, amount depending on saltiness
Cooking time: 15 minutes Ingredients 4 ounces (100g) long white radish 6 green beans Broth: 4 cups dashi (bonito fish stock, recipe page 26), 3 to 4 tablespoons miso, amount depending on saltiness of miso
Miso soup is very healthful. We introduce here three types—one with pork, another with tofu, and a third with seasonal vegetables. This soup goes well with Western food too, so we recommend you give it a try.
Miso Soup with Pork and Long Green Onion
1. Cut pork into 1 inch (2.5cm) square pieces.
2. Slice long green onion crosswise into ~ inch (lcm) lengths. If using leek cut crosswise into thin rounds.
3. Bring dashi to boil, add pork, and boil about 2 minutes. Put peso onto ladle, immerse ladle in soup, and add broth little by little to the mists stirring constantly with chopsticks until completely dissolved. Stirthe dissolved miso back into the pot gradually, making sure there are no lumps. Finally, add green onion. Just after soup boils again, turn off heat. Do not overcook*
4. Put boiling hot soup into soup bowls, stir in ~ teaspoon ginger juice per serving, as condiment, and serve immediately.
Miso Soup with Tofu and Chinese Black Mushrooms
1. Remove stems from Chinese black mushrooms, and cut tops into ^1/^2 inch (1 cm) wide strips. 2. Dice tofu into small cubes.
3. Put mushrooms into dashi and bring to boil. Continue to boil for 1 minute, then add tofu. Put m^lso onto ladle, immerse ladle in soup and add broth little by little to the missal stirring constantly with chopsticks until completely dissolved. Stir the dissolved miso back into the pot gradually, making sure there are no lumps. Just after it boils again, turn off heat. Do not overcook.* 4. Put boiling hot soup into soup bowls, and serve immediately.
Miso Soup with Long White Radish and Green Beans
1. Quarter long white radish, then slice each quarter thinly crosswise. 2. Remove strings from beans and cut into 1 inch (2.5cm) lengths. 3. Put radish into dashi and cook for 2 minutes. Add green beans and boil 2 minutes more. Finally, put miso onto ladle, immerse ladle in soup, and add broth little by little to the missal stirring constantly with chopsticks until completely dissolved. Stir the dissolved miso back into the pot gradually, making sure there are no lumps. Just after it boils again, turn off heat. Do not overcook.* 4. Put boiling hot soup into soup bowls and serve immediately.
Note: Adding one sheet of abura-age (thin deep-fried tofu) to this recipe, if available, will greatly enhance its flavor. Soak abura-age in boiling hot water for 1 minute to remove oil, and pat dry, wiping off excess oil. Cut in half lengthwise, then again crosswise into fine strips, add to soup after green beans are cooked. Then add miso. *After dissolving the mlso, it is absolutely essential for you not to continue to cook the soup after it begins to boil again. If you do so, both the good aroma imparted by the miso and its original tasty flavor will be destroyed.
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Last Updated ( Tuesday, 26 February 2008 )
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