In my work I have an excellent team of colleagues and not only work-related-topics are discuss on our breaks and “lunches together”. Most of us love to cook and bake and thanks to our international team we all have the privilege to discuss and try international cuisine. This recipe and introduction to the Japanese cuisine and culinary I got from my colleague Jan.
Miso soup is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste.
Miso paste defines character and flavour of the soup and can be categorized into red (akamiso), white (shiromiso), or mixed (awase).
The most common dashi soup stocks for miso soup are made of niboshi (dried baby sardines), kombu (dried kelp), katsuobushi (thin shavings of dried and smoked bonito, aka skipjack tuna), or hoshi-shiitake (dried shiitake).
According to Japanese custom, the solid ingredients are chosen to reflect the seasons and to provide contrasts of color, texture, and flavour. Thus negi and tofu, a strongly flavoured ingredient mixed with a delicately flavoured ingredient, are often combined. Ingredients that float, such as wakame seaweed, and ingredients that sink, such as potatoes, are also combined. Ingredients can include mushrooms, carrots, potatoes, seaweed, onion, shrimp, fish, and grated or sliced daikon.
Miso soup can be prepared in several ways, depending on the chef and the style of soup. Japanese recipes usually call for most vegetables and meats to be cooked in the simmering dashi, particularly mushrooms, daikon, carrots, potatoes, tofu, and fish. The miso is suspended separately in some dashi stock removed from the simmering mix, to keep the miso paste from cooking, which alters the flavour, kills beneficial bacteria, and reduces the health benefits of biologically active miso paste. When the vegetables are cooked, the stock is removed from heat, the miso suspension is added and mixed into the soup, any uncooked ingredients are added, and the dish is served.
The soup is usually served in a bowl and drunk directly, the solid ingredients are eaten with chopsticks.
Ingredients:
2L water1 package of katsuobushi
2 slices of kombu
1 small carrot
3 tbsp miso paste
1 package tofu
1 green onion (negi)
1 sheet of dry seaweed
Directions:
1. Add package of katsuobushi, carrot and kombu into the water. Cook for approx.20 minutes.
2. Strain through strainer.
3. Cut tofu and carrot into the longer slices and add it to the boiling broth. Turn off.
4. Mix approx. 1/2 cup of hot broth with miso paste and a blend until smooth. Add this mixture back to the broth.
5. Cut one sheet of seaweed into the small strips (using scissors) and chop green onion fine.
6. Serve in the bowl.
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