In this Naoko-sensei’s recipe corner, we will show you how to make miso soup. Miso soup is an indispensable element of traditional Japanese cuisine. It’s said that the origin dates back to the Kamakura era (in the 12 to 14 century), where the ichiju-issai style of Japanese meal which consists of rice, one dish, one soup, and pickles was established by Kamakura samurai. We will be introducing 2 miso soup recipes listed below.
1．Tofu and Wakame Seaweed
2．Spinach and Shitake
This time we’ll feature how to use miso properly. So as for dashi stock, we are using commercially available dashi granules. If you would like to make homemade dashi from scratch, go and visit our previous recipe, “Dashi 101: Just Let Your Fringe Do! Soup Stock (Bonito Flakes and Kelp)”
1 Tofu and Wakame Seaweed
SERVES: 6 TOTAL TIME: 20 MINS
【Ingredients】
□ 800cc Water
□ 1 package (1 block) momen tofu
□ 3 heaping tsp dried wakame seaweed
□ 6 lumps of your favorite miso
＊1 lump should be the same size as your thumb (from the top joint to the tip). It’s the amount for one person.
＊We’re using awase or combined miso.
□ 1 stick, your favorite dashi granules
＊We’re using iriko dashi or small dried sardines flavor.
【Preps|下ごしらえ】
Soak dried wakame seaweed in water, squeeze out the water, and put it in each bowl (Don’t put boil it in a pot).
【How to Make|作り方】
1. Boil water in a pot, add dashi granules, and dissolve them.
2. Add tofu, boil it again, and turn off the heat.
3. As soon as turning off the heat, soak miso in a strainer into the boiled water and leave it for 10 minutes.
4. When the color of the miso turns white, take out the strainer while stirring the miso a little bit with a wooden pestle or a spoon.
5. Heat the pot again. Turn off the heat just before it boils. Pour the soup into each bowl and eat it while it’s still warm.
Don’t simmer the soup after you add the miso. It loses the flavor. 味噌を入れた後、沸騰させて煮込むと風味が逃げます
＊When using a gas stove, remove the pot from the stove immediately to prevent the loss of flavor because of the residual heat.
2．Spinach and Shitake
SERVES: 6 TOTAL TIME: 20 MINS
【Ingredients】
□ 800cc Water
□ Preferable amount of spinach
□ 3 shitake mushrooms
□ 6 lumps of your favorite miso
＊1 lump should be the same size as your thumb (from the top joint to the tip). It’s the amount for one person.
＊We’re using awase or combined miso.
□ 1 stick, granulated dashi stock
＊We’re using iriko dashi or small dried sardines flavor.
【Preps|下ごしらえ】
Boil spinaches for two minutes, drain the hot water, and soak into cold water. Squeeze out water and cut them into bite sizes.
Remove the stem from each shitake mushroom and slice them like below.
【How to Make|作り方】
1. Boil water in a pot, add shitake mushroom and boil it for 30 seconds.
2. Add granulated dashi stock, boil it for a little bit, and turn off the heat.
3. As soon as turning off the heat, soak miso in a strainer into the boiled water and leave it for 10 minutes.
4. When the color of miso turns white, take out the strainer while stirring the miso a little bit with a wooden pestle or a spoon.
5. Heat the pot again. Turn off the heat just before it boils. Pour the soup into each bowl and add boiled spinach.
