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.