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Miso Soup: Japanese Tradition

miso soupMiso soup, a traditional food staple of the Japanese is well known for its mouth-watering taste and nutritional advantages. This aromatic, flavoured Japanese Recipe is filled with nutrients and excellent for any time of the day. The soup has a very fascinating history and the method of cooking evolved over time. The key ingredient miso has been in existence for thousands of years. Miso is essentially a paste made with fermented soybeans. Miso soup was initially mentioned 750 years back when warriors ruled Japan. During this time soup was a part of their breakfast which can be seen even today in many Japanese families. Miso production is considered to be an art in Asia and the soup is among the most significant and distinguished culinary discoveries in Japan. Miso soup uses fish stock known as “dashi” which is generally available in Asian supermarkets. Traditionally it also uses seaweed, tofu and mushrooms. Some of the other ideas for ingredient can be potatoes, onions, carrot, leeks, radish and shrimp. Preparation Time: 10 minutes Cooking time: 20 minutes Ingredients Servings: 4 to 8 Water – 1 quart Wakame -2 teaspoon (dried) cut Carrots – 1/2 cup cubed (optional) Daikon – 1/2 cup sliced thin and lengthwise (recommended but optional) Onion – 1/2 small cut (optional) Miso – 1/2 cup Tofu- small cubed (optional) Green onion- cut Method of Preparation 1. Bring Water to boil in a pot slowly. Place the wakame and simmer slowly for about 20 minutes. (You can reduce the sharpness of the taste with longer simmering.) 2. Add onion and daikon in the last 10 minutes and carrot in the final 5 minutes of simmering. 3. Place a small strainer inside the soup. Ladle spoonfuls of miso and pulverize it in the soup via the strainer. Drop the tofu in the soup and heat it just enough to get the right soup temperature. 4. Garnish the soup with chopped green onions and it is ready to serve. This Japanese recipe is a very nourishing and can especially be helpful for gaining strength. It is possible to store Miso soup over a few days by just adding miso in the portion you want to eat.

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