Miso Soup
Soups • Creole
Description
In Russian, it’s simply called miso soup. This is an extremely simple dish that has become a symbol of Japan, no less than sushi. Just add water, stir, and mix — that’s the gist of the recipe. However, to make it, you'll need miso paste, dried dashi broth, seaweed, and tofu for garnish. Although, according to American chef John Smith, in Japan, miso is served plain, as it plays the role of a drink rather than a soup in traditional meals. It is brought at the beginning of lunch, and throughout the meal, it is sipped alongside other dishes to cleanse the palate and restore appetite. Therefore, in Japan, you won't find mushrooms or shrimp in miso. All these additional ingredients have attached themselves like barnacles to the hull of a ship as the soup made its way to foreign Japanese restaurants.
Ingredients
- Water 25 fl oz
- Dashi powder 2 spoons
- Miso Paste 4 spoons
- Tofu 5 oz
- Wakame Seaweed 0 oz
- Scallions 0 oz
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
Soak the dried seaweed in cold water for 10-15 minutes. Then, cut it into small rectangles or thin strips.
Step 3
Bring the water to a boil, then add the dashi powder, stir, and let it simmer over medium heat.
Step 4
Mix the miso paste with a small amount of hot broth from the pot until smooth and free of lumps.
Step 5
Pour the mixture into the pot.
Step 6
Cut the tofu into cubes about 1 cm on each side.
Step 7
Add it and the seaweed to the pot, reduce the heat to low; the soup should not boil. Heat for 5 minutes.
Step 8
Slice the onion into rings.
Step 9
Remove from heat. Add the onion, sliced into rings.
Step 10
Serve.
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