How to cook Japanese miso soup at home

Miso soup is a traditional first dish of Japanese cuisine. The Japanese can eat it for breakfast or for dinner with dinner, because it is an extremely light and low-calorie soup. Due to the fact that there is no meat and oil in it, it is easily digested and does not cause any discomfort in the stomach. But at the same time, miso soup contains a lot of useful substances and is incredibly tasty..

Miso soup

The history of this dish is very rich. No one can say for sure exactly when this soup was first invented, but every Japanese will tell you for sure that this soup is the basis of any meal in any Japanese family..

Usually, miso soup is served at first, and rice is served as the second dish. This is due to the history of Japan. Many families lived on the edge of poverty and could not afford an expensive lunch, so rice and soup were all that they had. Today, there are various variations of this dish, but the basis – miso, remains unchanged..

Miso is a soy paste that contains more nutrients and amino acids. That is why the soup is easy, but useful. Dishes that use this paste can improve metabolism, reduce blood cholesterol levels and strengthen the human immune system..

Ingredients and how to replace them

Where to buy food for the dish, what they can be replaced? Since the soup contains traditional Japanese ingredients, it is very unlikely that they will be present on the shelves of ordinary supermarkets..

Therefore, to cook a traditional dish of Japanese cuisine will have to explore a few specialized Oriental shops, which can sell the original ingredients.

Today there are many online stores that can deliver the necessary products by mail. And due to the growing popularity of Japanese and Chinese dishes, many shops of large chains began to sell the necessary products. Therefore, it will not be difficult to get the original products..

In case of failure, you can make your own miso paste from soybeans, yeast and barley, but this will require patience and time. This ingredient cannot be replaced at all if the goal is genuine original soup..

But instead of the original algae Wakame, you can use the usual sheets of nori. The taste of the soup will not change. Fish Dashi Dashi (Dashi) broths can also be replaced with self-cooked dried tuna and kombu seaweed broth, and if these ingredients are not present, you can use meat or vegetable broth.

Classic recipe
how приготовить японский мисо-суп в домашних условиях
Ingredients amount
water 1 liter
Dashi (dry fish broth) 2 tbsp. l.
miso paste 2 tbsp. l.
wakame 10 g
tofu 150 g
sesame 10 g
Time for preparing: 30 minutes Calories per 100 grams: 66 Kcal

The main secret of a delicious miso soup is in the perfect combination of its ingredients and careful observance of the recipe. Try to make a miso soup at home at least once and you will surely fall in love with it..

  1. Wakame dry seaweed pour cold water for 5-10 minutes;
  2. Dashi granules dissolved in a liter of water and heat the broth, not allowing to boil;
  3. Place the miso paste in a separate bowl and stir it until thick with fish broth;
  4. Add algae and pasta to the main broth and cook on medium heat for 10 minutes so that the soup does not boil;
  5. Cut tofu into small pieces, and sesame a little fry in a pan;
  6. Add the last ingredients to the soup and boil for 5 minutes;
  7. Serve the soup hot.

Japanese salmon miso soup

To use salmon in cooking classic miso soup is not only possible but necessary. It is this noble fish that gives spice to the soup..

Composition:

  • fish broth (dashi) – 4 cups;
  • miso – 3 tbsp. l;
  • salmon fillet – 200 gr;
  • tofu – 100 gr;
  • spring onions – 2 stalks;
  • a pinch of salt;
  • Mirin (rice wine) or regular vermouth – 1 tbsp. l;
  • cooking oil for roasting.

Cooking time: 40 minutes.

Caloric content: 100 kcal.

  1. In the composition indicated is already ready fish broth, but if there is only dashi powder, then 2 tbsp. spoons of powder must be dissolved in a liter of cold water and brought to a boil, but not allowed to boil;
  2. Miso paste can be used light or dark, you can mix them – all at your own discretion;
  3. Tofu cheese cut into small pieces;
  4. Chop the onion;
  5. Marinate fish fillet in mirin or vermouth and leave for 10 minutes;
  6. Fry the fish in a pan until cooked, then cool and cut into portions;
  7. Add miso paste to fish broth, add cheese and fish;
  8. Boil all together for 3-4 minutes;
  9. Pour into plates, sprinkle with herbs.

Recipe with Shrimps and Squids

Different areas of the Rising Sun country are characterized by different recipes for traditional miso soup. One is to add shrimp and squid..

Products:

  • litere of water;
  • 2 tbsp. spoons of dashi;
  • 2 tbsp. miso spoons;
  • boiled shrimps (5 pieces per plate);
  • egg;
  • boiled carcass squid;
  • dried seaweed.

Cooking time: 30 minutes.

Caloric content: 80 kcal.

  1. Heat the water and dissolve the dashi powder in it; dissolve водоросли
  2. Dry algae placed in water and left to swell. The swelling time depends on the type of algae, but on average it is 15 to 30 minutes;
  3. Beat the egg in a separate bowl and pour it into a thin stream in the broth. For convenience, you can stir the broth clockwise, then the egg will be evenly distributed in the pan; the eggs порезать
  4. Swollen algae add to broth;
  5. Pour one soup soup ladle into a separate dish, and stir the miso paste (dark or light) in it. You can use two types at once in equal quantities. The advantages of the miso soup are that all the ingredients there can be varied, adapting to a particular taste;
  6. Shrimp portioned; add креветки
  7. Cut the squid carcass into 4 pieces and add to the plates;
  8. Add miso paste to broth and boil for another 3 minutes; to mix
  9. Pour broth into plates. soup готов

Miso soup with chicken and noodles

This version of the Japanese soup looks more like a European one, but still remains extremely dietary. Cooking such a first dish is quick and easy..

Products:

  • fish broth – 4 glasses;
  • miso – 3 tbsp. l;
  • chicken meat – 80 gr;
  • noodles – 100 g;
  • a pair of green onion feathers;
  • sprig of parsley.

Time: 30 minutes.

Calorie: 85 calories.

  1. In the products listed already finished fish broth. If it does not exist, it must be boiled first, but not allowed to boil;
  2. Boil chicken. It is best to use tender fillets, but white meat can be cut from the legs or legs;
  3. Cut the boiled chicken meat into small pieces so that 3-4 pieces fall into the plate;
  4. Boil noodles. Udon noodles are perfect, but you can take any thin vermicelli and even cook it yourself;
  5. Then add hot chicken and noodles to the hot broth (if it is cold, it must be heated) and bring the whole soup to a boil;
  6. The miso is sent straight to the soup last, or mixed in a separate bowl with a soup ladle, and then poured into a common saucepan;
  7. Finely chop the onion and parsley;
  8. Spread the miso soup on plates and sprinkle with herbs.

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Japanese first course with mushrooms

Another option useful, and most importantly nutritious and easy to miso soup. This recipe uses shiitake mushrooms, but they can be replaced by any other.

Ingredients:

  • tofu – 250 gr;
  • Dashi (broth) – 850 ml;
  • Shiitake – 100 gr;
  • miso paste – 2-3 tbsp. l;
  • green onion stalks – 4 pcs.

Cooking time: 40 minutes.

Calorie: 90 calories.

  1. Cheese cut into pieces of 3 cm;
  2. Heat the fish broth and keep it hot;
  3. Mushrooms chop into pieces, respectively, tofu and add to the broth;
  4. Boil for 2 minutes and then keep the broth hot;
  5. A spoonful of broth mixed with miso paste so that it is completely dissolved and no lumps remain;
  6. Add pasta to soup and tofu;
  7. Soup off;
  8. Crumble onion and add to the broth;
  9. Pour into plates.

Culinary secrets

Recipes for Japanese miso soup may seem complicated and incomprehensible at first, but if you try to cook it, in fact it turns out that this is one of the easiest and simplest dishes in the world. You can use the tips for its preparation, which will facilitate the whole process:

  1. Miso paste is sent to the finished soup as a last resort, since it cannot be boiled – it loses all its healthy properties and taste;
  2. It is necessary to cook the dish at one time and it is impossible to heat or boil it afterwards;
  3. Paste can be dissolved only in very hot water. Dilute it in a separate dish and then add it to the soup or immediately dissolve it in the soup – there is not much difference;
  4. Noodles for soup should be cooked in slightly salted boiling water, not covering with a lid for 5 minutes;
  5. Shrimps and squids can be cooked in dashi broth, then it will be more saturated;
  6. It is important to respect the correct proportions so that the soup does not turn out watery and not tasty. 150 grams of pasta is always taken per liter of broth;
  7. Miso paste exists light, dark and red. You can add any and even mix them in the soup. Everything is done according to taste;
  8. To keep harmony, in the soup should be only two ingredients, different from the main and different in shape, taste and texture. For example, only tofu and meat, or tofu and mushrooms;
  9. Instead of noodles, boiled rice can be added to the soup. Calorie content will increase, but the soup will become more nutritious and satisfying;
  10. Miso paste is used not only in the preparation of this dish, but also as a marinade in others. It is also used in cases when it is necessary to preserve products for a long time..

Japanese traditional cuisine is not only sushi and rolls, but also many other wonderful dishes. The main distinguishing feature of all of them is nutritional value and low calorie content. Once you have prepared a miso soup, then you can’t cook it all the time..

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