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Miso Soup (Traditional)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4569941
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Broth
- 90–94% by volume dashi (consider using instant dashi mix)
- 6–10% by volume miso (red, white, or a combination)
Garnish
- Any 2–3 of the following items that contrast in color, flavor, buoyancy, shape, texture, etc:
- Finely sliced and deep-fried tofu (agedashi tofu)
- Cubed raw silky tofu (recommended)
- Wakame seaweed (recommended)
- Konbu (kelp), perhaps left over from making dashi
- Spinach
- Sliced scallion (recommended)
- Grated daikon radish
- Boiled and finely cubed potato
- Clams (asari or shijimi)
- Grated eggplant
- Shrimp
- Mushrooms
Directions
- Put dashi in a pot.
- Add any garnish that needs cooking.
- Heat the dashi, letting it simmer to cook any garnish that needs cooking. Do not bring to a rolling boil, as this degrades the flavor.
- Add any garnish that does not need cooking, and remove from heat.
- Add the miso to the soup. Avoid boiling the miso; some nuances of the flavor will be lost.
Notes
While certainly a traditional food, miso soup is also suited to modern interpretations. Using oil leftover from frying bacon and adding caramelized onion and cabbage produces a soup notably different from the traditional variety, and can add new interest to a classic dish. A small quantity of freshly ground black pepper added just before serving rounds out this method very well.