Miso soup
Votes: 22
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 115, total fat 4 G., saturated fats G., proteins 12 G., carbohydrates 8 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 115, total fat 4 G., saturated fats G., proteins 12 G., carbohydrates 8 G., fiber G., cholesterol mg, sodium mg, sugar G.
Miso soup, or mososhiru as it's called in Japan, is a light soup with the rich flavor of traditional Asian ingredients. It's made with dashi broth and miso paste. You can pre-boil the dashi using combo seaweed and smoked tuna flakes (bonito) and store it in the refrigerator. When needed, reheat it, add miso paste, diced tofu, and green onions. A quick and delicious miso soup is ready. It can also be used as a base for experimentation, adding other ingredients to your liking, such as vegetables, mushrooms, or fish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Miso soup
- 4-5 cups dashi, see recipe below
- 2 tbsp brown miso paste + more to taste
- 2 tbsp white miso paste + more to taste
- 170g firm tofu, cut into 1cm cubes.
- 2 green onions, thinly sliced diagonally
- 2 tablespoons aji mirin (sweet rice wine), optional
Dasi
- 6 cups of cold water
- 30 cm kombu seaweed, wiped with a damp cloth
- 25 g dried bonito flakes
We recommend
Recipes with similar ingredients: miso (soybean paste), tofu, green onions, rice wine, kombu seaweed, bonito
Cooking the dish according to the recipe:
- Heat dashi in a saucepan and stir in miso paste. Bring to a boil and add tofu, onion, and mirin, if using. Remove from heat and serve immediately.
Dasi
Combine the water and kombu in a saucepan. Bring to a boil, uncovered, over medium heat. Then add the kombu. Bring the liquid to a boil, add the bonito flakes, and immediately remove from the heat. Let the dashi sit for 2 minutes. Strain through a fine-mesh sieve into a bowl. Discard the bonito flakes. Use the broth immediately or store, covered, in the refrigerator for up to 3 days.
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