Miso soup is a traditional Japanese dish, and its main ingredient is miso soybean paste. It is obtained by fermentation from a mixture of soybeans, rice, barley, and wheat. Miso soup can be prepared in a variety of ways.
To make miso soup in the simplest way, you will need the following ingredients:
- miso soy paste - 0.5 tbsp.;
- dashi (traditional Japanese broth) - 1.5 tsp;
- diced tofu cheese - 0.5 tbsp.;
- dry seaweed for soup - 1 tablespoon;
- water - 4 tbsp.;
- green onion feathers - to taste.
Dashi broth can be purchased as a ready-made condiment or made at home. This requires kombu seaweed and tofu cheese. Boil the water and add the kombu granules, when they dissolve, reduce the heat, add the tofu cubes. If the stock is made with seasoning, boil the water and add the dashi.
Put dry seaweed in a separate bowl, add a little water and leave to soak. Then drain off the excess water, put the seaweed in the soup and cook for 2 minutes over medium heat. Dilute miso soybean paste with a little cold broth or water. Remove the saucepan from the stove, add the paste, mix thoroughly. Serve ready-made soup by sprinkling with finely chopped green onions.
To make shrimp miso soup, you will need:
- water - 1 l;
- miso paste - 3 tablespoons;
- tofu cheese - 100 g;
- shrimps - 150 g;
- lemon juice - 2 tablespoons;
- fish shavings "katsuobushi" - 80 g;
- dried seaweed (kelp) - 2 plates.
- cilantro - 0.5 bunch.
Cut the tofu cheese into small cubes. Boil the shrimp in boiling water for 5 minutes, refrigerate and peel. Pour the kelp with cold water and leave for half an hour. Then put the saucepan over the heat, bring to a boil and turn off the heat immediately. Remove the seaweed, add the katsuobushi to the water and let sit for 10 minutes.
Then strain the broth, squeezing out the dry residue. Place the peeled shrimp and tofu cubes in the hot broth and cook for 2-3 minutes. Dissolve the miso paste in a little broth, add it to the soup and stir well to dissolve. The dish is ready.
After adding miso paste, the soup should not be boiled, otherwise it will lose its taste and useful properties.
To make salmon miso soup, you will need the following foods:
- salmon (fillet) - 150 g;
- soy sauce - 1, 5 tablespoons;
- tofu - 100 g;
- granules of "hondashi" broth - 2 tsp;
- sesame seeds - 0.5 tsp;
- light miso paste - 0.5 tbsp;
- dark miso paste - 0.5 tbsp;
- wakame seaweed - 6-7 g;
- water - 500 ml.
Cut the tofu into cubes and the salmon fillets into thin strips. Fry the sesame seeds until golden brown in a dry skillet, stirring occasionally. Put a saucepan of cold water on the fire, bring to a boil, then add soy sauce and hondashi granules, stir. Add the salmon slices and cook for 3 minutes. Add seaweed, tofu cheese, cook for another 2-3 minutes. Then add the miso paste, stir.
Sprinkle sesame seeds over miso with salmon before serving.
Make pork miso soup with enoki mushrooms. The following products are required:
- dashi broth - 350 ml;
- Enoki mushrooms - 1/3 sticks;
- pork - 55 g;
- spinach - 1-2 bunches;
- miso soy paste - 1, 5 tsp;
- vegetable oil - 0.5 tsp
Cut the pork into thin strips, fry them in oil. Separate the spinach from the stems, rinse and simmer a little in boiling water. Then immediately immerse it in cold water. When the spinach has cooled, cut it into small 3-4 cm pieces. Heat the dashi broth in a saucepan, add the sautéed pork and enoki mushrooms. Cook the soup until the food is cooked, add the soy paste, stir and remove from heat.
