Miso soup recipe

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The best Miso soup recipe 

Where is miso soup from?

What miso soup?

Miso is a vegetarian condiment that is a staple of Japanese cuisine, like dashi broth. Miso soup is a classic Japanese soup and is traditionally served with the main meal or as a starter. Very light and particularly tasty, it will delight your guests. Discover this delicious miso soup recipe and invite Japan to your table.

  Preparation                       Cooking                        Portion(s)

  40 minutes                        20 minutes                  04servings

What miso soup is made of

Really an excellent soup, but personally, I make it with a cube of chicken broth, 1 white leek, black mushrooms, and miso (soybean paste) for about 2.5 L. It makes a good little hot starter.

What miso soup ingredients

🚩Ingredients :

  ✔️  1 carrot
  ✔️ 2 onions
  ✔️ 70 g of mushrooms
  ✔️6 tbsp. miso
  ✔️1 tsp. sunflower oil
  ✔️10 g ginger
  ✔️1 l water

🚩Instructions :
1-To start this miso soup recipe, peel the carrot and cut it into thin slices. Peel and finely slice the onions and chop the garlic cloves. Wash the mushrooms and cut them into small pieces. Finally, grate the ginger.

2-Heat the oil in a saucepan over medium heat. Add the garlic and onions you have just prepared and sauté over low heat until lightly colored, stirring well.

3-Add the ginger, carrots, and mushrooms. Cook for an additional 10 minutes, until the vegetables are tender.

4-Dissolve miso in 100 ml of water and add to vegetable broth.

5-Laissez cuire durant 20 minutes, puis servez votre soupe miso bien chaude. Enfin, régalez-vous!

What's miso soup made out of?

How to make Miso soup (almost) like in Japan

Miso soup is, just like rice, an essential part of Japanese gastronomy. It accompanies every meal of the day, even breakfast. It is surprising but I assure you that you get used to it very quickly, I have excellent memories of my breakfasts in Japan!
To make a real miso soup, you need several ingredients: the dashi broth, the miso, and the garnish. I will explain to you today all these components and my tips and recipes to make a traditional miso soup, but also a quick version to satisfy a small hunger.

What is Dashi Broth?
The basic broth of Miso soup is dashi. It is widely used in Japanese cuisine, both in soups and in cooked dishes.

For an incomparable flavor, homemade is fabulous, but requires some specific ingredients like bonito flakes, or katsuobushi (to be found in Asian grocery stores) and dried Kombu Algae (same, or in organic stores). I can find it in Bordeaux at Eurasia, but you can also find it online (here for the Kombu and there for the bonito).

The Japanese also use a powdered version, or concentrated liquid, to prepare it more easily, a bit like we use cubed beef or poultry broth.

The recipe for Dashi Broth
For a little more than a liter and a half of broth, you need 2 liters of water, 50 g of dried bonito flakes, and 30 g of Kombu seaweed. 

Pour the water into a large pot. Add the piece of Kombu seaweed, and heat it for an hour without boiling. The temperature of the water should be about 60°. 

Filter the broth in a colander, remove and discard the Kombu. Add the bonito flakes, then heat the whole to about 80°, without letting it boil. 

When the flakes fall to the bottom of the pan, strain the broth again. It is ready to be used but can be kept up to 4 days in the refrigerator, and one month in the freezer.

What is miso soup paste?

Which miso to use?
Miso is not an ingredient that we are used to using in our western kitchens. However, if we choose it carefully, we can quickly become addicted to it. I am a fan for example of white miso, or shiro miso, mild miso, almost sweet, which is really tasty in soups.

I buy it in organic grocery stores, often from Danival, Aromandise, or Cellnet. These are my favorites. 

I'm not a big fan of barley and rice miso, dark in color, I find their flavor not delicate enough. In an Asian grocery store, I like the brand Hikary which is also organic. There is a miso dashi version which is very practical to save time when preparing it, as the dashi is already incorporated in the miso.

What do you add to miso soup?
Traditionally diced tofu and pieces of wakame seaweed, but each region, each family has its own version. It's like everyone has the same chicken broth soup recipe in our house!

I like it when there is thinly sliced leek in it, it goes great with miso.

What's in miso soup is it good for you?

My quick and easy solution is to add a dehydrated miso soup topping mix. I discovered it the first day of my stay in Japan, I found it in a Japanese grocery store in Paris but not in Bordeaux since. There are seaweeds, leeks, and small pieces of paste inside, it's very convenient to use.

For the tofu, in Japan, it is silky tofu that is used. It is much more pleasant in the mouth than the tofu in the block. However, the silken tofu that we find in France is too liquid, I still haven't managed to find the ideal brand easily! So when I go to an Asian grocery store, I buy the ones in the picture, the soft one is perfect for miso soup.

For a typical Japanese dinner, you can accompany your miso soup with sushi, maki, or yakitori and slightly sticky white rice, without forgetting the seasoning with soy sauce and wasabi.

  Enjoy it...Bon appetit

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