Miso soup or 味噌汁, Misoshiru is a must-have dish in Japan . It accompanies almost every meal and this from breakfast to dinner. Make miso soup quickly and easily at home in just a few minutes. Healthy and tasty it will delight your taste buds and accompany all your dishes!
Miso soup recipe
Equipment
- A pan
- A small strainer
- A whisk or Japanese chopsticks
- 4 shiruwan bowls
Ingredients
- 1 L boiling water
- 2 tbsp of "red or white" miso
- 1 small handful of dehydrated wakame seaweed
- Dashi powder
- Chives falcultative
Instructions
- Here's what you'll need. Let's get started!
- First, rehydrate the wakame seaweed in water. If you don't have time, you can also use them dry.
- Dilute the dashi powder in 1 L of water according to the amount indicated on the package and bring to a boil in a saucepan.
- You can dilute it with Japanese chopsticks. If you don't understand the instructions on the back of your package, start with a tablespoon. It is better to add more if needed than to put too much.
- Cut the tofu into small cubes.
- Add it to the pan. Heat for about 5 minutes.
- When the water starts to simmer, turn off the heat and add the wakame seaweed. Do not alter their properties, so avoid leaving them too long in the heat.
- Take your strainer and put 2 tablespoons of miso inside. Dilute the miso paste with a whisk or with Japanese chopsticks. It is very important to do this off the heat because too much heat will make the miso lose all its properties and it will become more bitter.
- If you don't use a strainer, you will have trouble diluting the miso in the soup. You should know that there are different miso with different strengths.
- Slide it into the colander.
- And dilute it little by little until there is nothing left in the strainer.
- Taste and add miso paste if necessary. Be careful not to add too much miso paste at once.
- Miso soup should be very light in flavor and not too salty because its main purpose is to 'rinse the palate' between each bite. A miso soup that is too strong in taste could make the whole thing nauseating. It is up to you to judge according to your personal taste.
- Serve immediately in shiruwan bowls and enjoy! At the last minute, you can add chopped chives.
Tips and tricks to enjoy your miso soup
Miso soup is a broth in which you can add ingredients according to your inspiration such as shiitake mushrooms, chives, shallots, vegetables etc… The ingredients that make up this soup can be found mainly in Asian grocery stores, organic stores or on the internet. Miso soup goes very well with our recipe of Japanese white rice, salted salmon or tamagoyaki !
And if you are really in a hurry, discover our miso soup express recipe!
Miso soup in Japan
In Japan, it is normal to make noise while eating. The Japanese really suck in air along with their food. This improves the taste of the food in your mouth considerably. So you can try to drink your soup by sucking some air. In France, miso soup is considered as an appetizer but in Japan, there is no real appetizer, except of course in restaurants where the dishes are categorized as in any other country. But at home, the Japanese serve all the dishes at the same time. The soup is therefore a dish in its own right or a side dish. That’s why it should have a light and well balanced taste
