Making Miso Soup
In Japanese cuisine, miso soup(miso shiru) is as essential as rice. This soup is made basically of dashi stock and dissolved miso, yet is quite versatile in that it may incorporate a variety of simmered ingredients.
Miso Soup (serves 4)
- 5g (1/6 oz.) dried wakame seaweed
- 1/2 block firm tofu (150g/50 oz.)
- 3C dashi stock
- 2 1/2T shinshu miso
- 2 green onions, chopped
- Reconstitute the dried wakame in lukewarm water for 5 minutes; drain and gently squeeze out the moisture. Cut into bite size pieces. (photo)
- Cut tofu into 1-cm (1/2-in.) cubes. (photo)
- Bring dashi stock to a boil in a saucepan. Add tofu and wakame, simmer for 1-2 minutes and then remove from heat.
- Ladle out a little broth; dissolve the miso in the ladle,* then stir back into the soup. (photo)
- Warm over low heat. When the soup comes to a gentle boil, immediately remove from heat. Serve individual bowls topped with onion.
Other possible ingredients include potato, daikon, eggplant or mushrooms. For best results, however, choose two or three that are complementary. Avoid boiling or reheating miso soup, as the delicate aroma of the miso will be lost.
|*||In Japan, miso is usually dissolved by stirring with cooking chopsticks in a ladle. Alternatively, pour a little broth into a small bowl, dissolve the miso, then pour back into the saucepan.|