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• Miso Soup

Miso Soup

It is a Japanese light soup and a basic essence of Japanese cuisine. The soup is made of dashi (soup) and softened with miso paste, which all together constitutes a typical japanese flavour. There are 3 types of miso paste: white (called “shiromiso”), red (called “akamiso”), or mixed of both (called “awase”). Ingredients such as shiitake mushrooms, ginger and seaweed add a piquant taste to the meal. Tofu is a frequent component of the Miso soup. Anyway, the ingredients may vary accordingly to regional recipes as well as the seasons of the year and personal tastes. The preparation of the soup is quick and easy. INGREDIENTS: 1 package of dried kelp (konbu) 1 tbsp of sake (alternatively sherry) 2 tbsp of sugar 1/2 tsp of grated fresh ginger 2 tbsp of miso paste 4 small onions 6 shiitake mushrooms 80 g of tofu 80 g of cress leaves 1 l of water PREPARATION: Cut onions at an angle, slice shiitake and dice tofu. Then put kelp into a bigger pot and bathe in water. Bring to boil slowly, then set away, cover the pot and let stand for 5 minutes. Remove the kelp from the pot. Add sake, sugar and ginger into the soup and bring to a boil again. Then reduce the heat and mix miso paste in until is melted. Afterwards, add pieces of onion, shiitake and cress leaves. Now you may rip the kelp and return it into the soup too. Stir permanently for 2 minutes. Stir permanently for 2 minutes. Be careful while cooking the soup, it must not be boiled! Serve in small bowls. Recipe videos: Loading...