How to cook miso soup at home

A traditional dish originally from Japan is made on the basis of a special soy paste. Miso soup is rightfully included in the national cuisine of the country of the rising sun. The dish is not as difficult to prepare as it may seem at first glance. The classic soup technology is considered dietary, so the product is consumed at any time of the day. The dish is easily digested and absorbed by the body. The recipe for miso soup has spread all over the world, its unique taste will not leave anyone indifferent.

Classic Miso Soup

• Tofu cheese - 150 gr.
• soy paste (miso) - 140 gr.
• Dasi broth - 20 ml.
• algae (preferably dry) - 35 g.
• green onions - 20 gr.
• purified water - 1 l.

1. Pour filtered water into a suitable size pot.Send the container to the fire, wait for boiling. After that add the required amount of Dasi broth.
2. Broth can be purchased as a ready seasoning. Some brew Dashi on their own. In the second case, send the Kombu seaweed into boiling water, simmer the product for 5-7 minutes.
3. Add cheese chopped into cubes in a common pan, reduce the hob to a minimum. In parallel, place the dry algae in a cup, pour in water. Wait until the product is soaked.
4. When the algae acquire the necessary degree of readiness, drain the liquid, send them to the soup. Next, proceed to the preparation of miso.
5. Mix soybean paste with a small portion of the broth, as a result you should get a homogeneous mass. Remove the pan from the hob, pour in the miso paste.
6. Mix the ingredients well, distribute the soup in portions. The dish is eaten with green onions.

Miso soup with sea kale

• "Tofu" - 120 gr.
• drinking water - 900 ml.
• miso paste - 35 gr.
• sea ​​kale - 65 gr.
• Green onion - 30 gr.

1. Pour drinking water into the pot, put it on the hob. Wait for boiling, add miso-paste, chopped cabbage and chopped “Tofu”.
2. Watch the process carefully. As soon as you see that the miso paste has surfaced, turn off the stove. Stir the ingredients, serve to the table. Each serving should be decorated with chopped onions.

Miso soup with sea cocktail

• chanterelle mushrooms - 50 gr.
• crab meat - 170 gr.
• shrimp fillet - 260 gr.
• Daikon - 65 gr.
• tofu - 120 gr.
• leek - 1 pc.
• dried cilantro to taste
• miso paste - 60 gr.

1. Put the mushrooms in a colander, scald with boiling water. Chop onions finely. Thoroughly wash the daikon, cut into thin slices.
2. Mushrooms are recommended to soak in hot water for a few minutes. As soon as the product swells, cut it. Take a small saucepan, pour water into it, send it to the stove.
3. Boil the liquid, put the shredded mushrooms into the container. Wait 10-12 minutes, add onions and daikon. Tomite composition of 8 minutes.
4. In parallel, defrost the shrimp fillet and crab meat, cut into small pieces. Chop the tofu into cubes, add the cheese, seafood and miso-paste to the total mass.
5. Stir in the soup, cook for 7 minutes. Pour the finished dish into portions, sprinkle with dried coriander.

Spinach Pork Miso Soup

• spinach - 30 gr.
• pork - 70 gr.
• "Enoki" (mushrooms) - 60 gr.
• sunflower oil - 10 gr.
• Dasi - 400 ml.
• miso paste - 40 gr.

1. Wash the pork, chop thin plates. Preheat pan, pour in vegetable oil, fry meat. Separate the spinach from the stalks. Send in boiling water for a few seconds.
2. Now spinach should be doused with cold water. Next, chop the product into pieces of about 3 cm in size. In parallel, send Daci to warm up.
3. Warm up the broth, add the miso paste. Boil the liquid for a few minutes. Add pork and mushrooms. Stir the ingredients, cook the soup for another 7 minutes.

Chicken Miso Soup

• gobo (burdock) - 110 gr.
• chicken thigh - 1 pc.
• soy paste - 75 gr.
• Daikon - 180 gr.
• soy wheat - 60 gr.
• Mitsuba - 30 gr.
• Dasi - 130 ml.
• Sake - 20 ml.

1. Wash and chop the chicken thigh into small pieces. Next, send the product to the pan with boiling water. Place the finished chicken in a separate pan, add daci and sake to it.
2. Put the pot on the stove, turn on the fire at an average level, wait until the first bubbles appear. After that, cook the composition of 25-30 minutes.
3. Next, chop daikon on a small straw, clean the gobos, send the products to the general container.Tom components 12 minutes. After the allotted time, add soy wheat and miso paste to the soup.
4. Stir the dish, boil the soup for a quarter of an hour. Turn off the heat, leave the composition on the stove, wait 20 minutes. Serve Mitsuba miso soup.

Miso soup with perch

• Conazance (seasoning) - 15 gr.
• hachomis - 45 gr.
• Dasi broth - 750 ml.
• salt - to taste
• Mega - 2 pcs.
• perch fillet - 250 gr.

1. Rinse the perch carcasses, season with salt, and, if possible, grill the fish. Peel and cut the skins into thin plates, send them into the water.
2. Next, pour the Dasi broth into the pan, gently mix in the hachomis. Spread the perch and megu carcass on plates, pour in the ready broth. Sprinkle every portion of the dish with the necessary amount of conazansho.

Miso soup with turnip

• white turnip - 320 gr.
• Dasi - 650 ml.
• soy paste - 20 gr.
• salt to taste
• pepper - to taste
• fresh greens - 35 gr.

1. Pour broth into a suitable saucepan, send to the stove. Add allspice and salt, wait for boiling. In parallel, clean the turnip, chop into pieces.
2. Send the root vegetable to the boiling composition, stew on low heat for 5-6 minutes. Add a little broth to the miso paste, stir until smooth.
3. Gradually add the soy mixture to the common pot. Wait until the first bubbles appear. Rinse the herbs, dip in boiling broth for 1 minute.
4. Remove fresh herbs from boiling water, drain in a colander, rinse with running water. Dry the greens with a paper towel, finely chop.
5. Send chopped herbs to a common pan, stir well, cook the soup for 10 minutes, turn off the hotplate. Dish can be served.

Miso soup with Chinese cabbage

• sunflower oil - 30 ml.
• crushed ginger - 25 gr.
• onions - 1 pc.
• carrots - 2 pcs.
• garlic - 4 cloves
• Chinese cabbage - 430 gr.
• rice vinegar - 27 ml.
• miso pasta - 65 gr.
• tofu - 300 gr.
• ground pepper - 15 gr.
• Green onion - 25 gr.

1. Place a 5 L pot. on a plate, add vegetable oil, chopped carrots, chopped onion and garlic, chopped ginger.
2. Fry the ingredients over low heat, stirring occasionally. After 10-12 minutes, add Chinese cabbage, rice vinegar and 2 liters to the pan. purified water.
3. Add power to the plate to the maximum, wait for the composition to boil. With the advent of the first bubbles, the fire needs to be turned down, and the pot covered with a lid. Tomite the mixture for another 15-20 minutes.
4. Separately mix miso-paste and 70 ml in a small container.boiling water, stir well and pour in to the total mass. Cut the tofu into cubes, send to the pan, do the same with green onions. Dish need to boil for another 4-6 minutes.

Mushroom Miso Soup

• shiitake - 110 gr.
• "Tofu" cheese - 240 gr.
• "Dashi" broth - 900 ml.
• green onions - 25 gr.
• miso paste - 60 gr.

1. Chop the cheese into equal cubes, simultaneously heat the broth over low heat. Make sure that the composition does not boil. Rinse the shiitake thoroughly. Finely chop dried mushrooms.
2. Send 30 gr. soy paste and cheese in a saucepan with broth. Boil for a few minutes. Then add the remaining miso paste and cheese to the common ingredients.
3. Stir the mass thoroughly. Turn off the burner. Pour miso soup into plates, chop fresh onions.

Miso wakame seaweed soup

• Wakame (seaweed) - 35 gr.
• sesame oil - 25 gr.
• fresh vegetables - 200 gr.
• ground ginger - 20 gr.
• purified water - 1 l.
• miso paste - 85 gr.
• parsley - 20 gr.
• cilantro - 15 gr.

1. Put the seaweed in a small cup, pour in some warm water. Leave the product to swell for 5 minutes. Next, finely chop the vegetables (celery, turnip, turnip, carrots).
2. Get rid of the water in which there were algae, cut them into strips.Next, take a thick-bottomed frying pan, pour in sesame oil. Heat the container on the stove.
3. Pour the vegetables and ground ginger into the pan, stew the food for 4 minutes, and stir it often. Next, pour in water, wait until the first bubbles appear.
4. In the boiling liquid, place the algae, languish components 12-15 minutes under the lid. Turn off the burner, mix in the miso paste. Serve the soup with fresh cilantro and parsley.

Miso soup with onions

• 700 ml dasi
• miso - 70 gr.
• tofu - 120 gr.
• leek - 1 pc.

1. Pour the dashi broth into the pan, send to the stove. Wait for the composition to boil. Cut the cheese into equal cubes, send to the broth.
2. Chop the onions into thin strips, mix the miso-paste with a small portion of the broth. Send the product to the general container, simmer the composition for 5 minutes. It is important not to bring the contents to a bubbling. Serve with fresh leek.

Miso-pasta must be sent to the soup last. Do not boil, otherwise the soy product will lose its taste. Consider that the miso soup is prepared at one time, its further warming is not allowed. Also, if you want to add noodles to the dish, you need to boil it for about 5 minutes in lightly salty water.Miso-pasta is red, light and dark, you can add any to the soup, rely on personal preferences.

Video: how to cook Japanese miso soup