Miso soup - proven recipes. How to properly and tasty cook miso soup

I suggest you make miso soup at home. This is a traditional Japanese soup with seaweed and tofu. At first glance, the soup seems very light, but in fact it is nutritious and satisfying. And it’s easy to prepare!
When this soup is served in a cafe, there are usually 2-3 measly pieces of seaweed and a couple of pieces of tofu floating around. And at home you can put as many products as you want!

Ingredients

Water - 300 ml.
Miso paste - 2 teaspoons. By the way, it is best stored in the freezer and not in the refrigerator. An opened package of miso paste can be stored in the refrigerator for no longer than 3 days. It can be stored in the freezer for several months. I put the paste into jars and put it in the freezer as is.
Dried wakame seaweed - 7 g (one handful)
Tofu - 80 g. If you eat dairy products, you can use Adyghe cheese(paneer) instead of tofu. But in classic version I use tofu for miso soup.

How to make miso soup

Place the wakame seaweed in a saucepan and fill it with water.
Place the saucepan on the fire, bring the water to a boil and turn off the heat.

The algae swells greatly and turns green.

Now add the miso paste to the saucepan with the seaweed and stir thoroughly until it is completely dissolved. There should be no lumps!

Please note: miso paste should not be boiled. It needs to be added to hot water. Miso soup is not made in advance so as not to reheat it later. You should prepare exactly as many servings as you intend to eat at once.

Now pour the resulting broth with seaweed into portioned bowls.

Cut the tofu into cubes and add to the soup.

Ready! You can also add boiled shiitake or honey mushrooms, green onions or other greens to miso soup. But in principle, seaweed and tofu are enough for classic miso soup. The soup turns out to be satisfying.

Ingredients:

tofu – 200 g,
dry dasha mixture – 1.5 tbsp. l.,
miso paste – 1/2 cup,
onion and parsley - 2 tbsp. l. in crushed form,
wakame seaweed – 2 tbsp. l. (can be replaced with 1 sheet of nori),
water – 1 l.

Preparation

First of all, prepare the broth. To do this, place a pan of water on the fire, bring to a boil and add the dasha mixture. It is a granular product that quickly dissolves in water, turning it into a thick and rich broth.
Tofu is cut into cubes and added to the soup. Cook over low heat.
While the dish is simmering, prepare the seaweed. Crushed wakame is poured with water and left until it swells. Nori can be added to the dish immediately, but the seaweed must be cut into thin strips. Prepared wakame or nori is added to the soup and left for 2 minutes.
While the dish is cooking, you need to dilute the miso paste. To do this, put it in a cup, add broth from the soup and stir until the composition becomes homogeneous.
Miso is added just before the end of cooking. Usually the diluted paste is poured into the soup, mixed well and removed from the heat. Do not allow the dish to boil after adding miso. This leads to deterioration taste qualities and loss of beneficial properties.
Chopped greens are added to the soup after it is poured into bowls. The dish is prepared for one time and is not stored in the refrigerator, since subsequent heating will spoil the taste.

Miso with shrimp or salmon

You will need:

salmon or shrimp – 200 g,
miso of any variety - 3 tbsp. l.,
tofu cheese – 100 g,
wakame seaweed – 1 tbsp. l.,
dasha mixture – 15 g,
shiitake – 10 g,
green onions and parsley - to taste,
sesame – 2 tbsp. l.

Preparation

The algae is filled with water and left to swell.
The salmon cut into pieces is poured with water and brought to a boil.
Add dashi powder to the broth and mix well until smooth, leave for 2-3 minutes.
Then add soy sauce (if desired), diced cheese, mushrooms to the soup, and leave for another couple of minutes.
Meanwhile, fry the sesame seeds without adding oil.
Remove the soup from the stove, add miso paste and mix well.
Algae and greens are laid out on deep plates and filled with ready-made misosira, sprinkled with sesame seeds and served.

If shrimp are used to prepare the soup, they are poked into portioned plates along with seaweed, after which everything is poured with broth. The top of the dish is decorated with sesame seeds and fresh herbs.

Recently, interest in Japanese cuisine is increasing at an incredible speed, but today we will not talk about the usual sushi, which can be bought at almost every step, but about traditional soup miso, without which no Japanese family can have a meal.

Versatile, healthy and incredibly tasty... a classic of Japanese cuisine

In Japan, it is customary to eat soups not only at lunchtime, as is the case in Slavic peoples, but also during breakfast or evening meals, if there is rice on the table. The history of the appearance of soup is rooted in the ancient religious customs and rituals of the Japanese population. The main dishes on the table have long been considered miso soup and rice, and the quality and abundance of other dishes already depended on the wealth and prosperity of the family that served dinner.

One of the most famous and in demand products in Japanese markets is miso paste, which is made from fermented soybeans, water, salt and other grains. The infused paste is used as a seasoning in many ways. different dishes, and as the main ingredient in miso soup. The paste contains large number vitamins and amino acids important for human life.

At the same time, the calorie content of pasta-based soup is quite low, which allows you to eat it in almost unlimited quantities. So for the Japanese a bowl of soup is great start and end of the working day. It is believed that this dish can lower blood cholesterol levels and prevent diseases associated with smoking and inhaled harmful fumes. According to the Japanese, pasta-based dishes improve blood composition and improve metabolism.

Misoshiru is a word that describes all soups prepared with miso paste. The composition of vegetables in these soups may be different, for example, this may include savoy cabbage, green onions, potatoes, daikon, seaweed and other vegetables. The basis of soups is dashi broth - made from seaweed(kombu).

It can be compared with our analogue - chicken broth, from which a variety of soups and various dishes. During the preparation of miso soup, vegetables and fish are first boiled in broth and seasoned with paste. You can use several types of pasta at the same time, this will give a unique aroma to the finished dish.

To make miso soup you will need the following ingredients:

150 g tofu cheese;
700 g kombu and tuna broth (or dashi);
15 g dried wakame seaweed;
4 tbsp. l miso paste (red or white);
Leeks for decoration.

Cooking according to a traditional recipe

To make miso soup at home, you must first cook the broth. You can use a ready-made one (sold in the store in the form of granules), or you can make it yourself. To handle this task easily, follow our detailed recipe miso soup with a photo - this will help you avoid many mistakes.

Bring 700 g of water to a boil and add dashi broth granules. Reduce heat to medium.
Cut the tofu cheese into small squares, 1 - 1.5 cm each.
Then, soak the wakame seaweed for 10-15 minutes in cold water, after which we cut them into elongated strips or small rectangles.
Place the miso paste in a separate bowl and add some of the broth. Stir until the paste is completely dissolved. Make sure there are no lumps.
Pour the finished mixture into the pan with the broth. Add cheese and chopped seaweed.
After this, it is important to warm up (!) the soup for some time. Under no circumstances should you boil it.
Sprinkle with finely chopped onion. Without hesitation, the soup should be served on the table.

Miso soup, which includes salmon, is also popular. The fish is cooked until hot water, which is about to boil. This makes the soup incredibly tender and fantastically tasty. To prepare the dish, seafood broth ( fish heads and shells of crayfish or crabs) are heated well in a frying pan, adding ginger, lime and pepper.

Boil for 3 minutes, then place the salmon on top, skin side down (this will prevent the fish from spreading) and reduce the heat to low. The fillets should be poured with hot broth for 15 minutes. Then remove the fish from the heat, remove the skin, cut into medium pieces and send back to the frying pan. Then add broccoli, tofu, shrimp to the soup and boil for 5 minutes. Before serving, decorate the soup green onions.

We are sure that miso soup with salmon prepared according to this recipe will delight you with its unsurpassed taste and an attractive touch of Japanese traditions.

Take note!

Some cooking tips Japanese soup miso:

Most recipes need to be cooked over low heat. Otherwise, the soup will lose its flavor;
You need to spend just enough time cooking so that the ingredients have time to steam and warm up, with the exception of soups that contain meat and fish ingredients, requiring longer processing;
Calculate soup portions so that the entire dish can be eaten in one sitting.

Bon appetit! We guarantee that you will not be left without excellent reviews about miso soup from your family and friends.

To prepare, you need to have two main ingredients - miso paste and dashi broth, the rest is optional. Today we will prepare the most popular version of miso soup - with wakame seaweed and tofu.

What is miso soup made of?

Miso is a paste made from soybeans and rice, barley or wheat. I used light paste (it can also be dark).
Dashi (or dashi) is a freeze-dried, very rich, concentrated granular fish broth based on katsuobushi (dried and then smoked tuna) and kombu seaweed.
Tofu - soy product. The consistency is similar to cheese, it can be hard or soft. Miso soup uses solid soup.
Wakame is a type of brown seaweed with a sweetish taste, most often included in the recipe for miso soup.

Cooking time

Miso soup is prepared very quickly, in almost a matter of minutes, so all ingredients must be prepared in advance. Cooking the soup for 10-15 minutes, as indicated in many sources on the Internet, is not worth it: the longer the miso soup is cooked, the less useful substances and the taste remains in it. The only thing that can be cooked longer than 10 minutes is this dried mushrooms shiitake, so they will become softer and tastier, and the broth from them will be more aromatic and richer.

Cooking time: 20 minutes / Number of servings: 4

Ingredients

dried wakame seaweed 5 tbsp.
white tofu cheese 350 g
dashi broth 3-4 tbsp.
light miso paste 120 g
dried shiitake mushrooms 10-15 pcs.
2 liter saucepan

Preparation

Miso soup cooks very quickly, in almost minutes, so all ingredients must be prepared and prepared in advance. It is not worth boiling the soup for 10-15 minutes, as indicated in many sources on the Internet: the longer the miso soup is cooked, the less nutrients remain in it. The only thing that can be cooked for longer than 10 minutes is dried shiitake mushrooms, so they will become softer and tastier, and the broth from them will be more aromatic and richer. So. Pour hot dried shiitake boiled water, cover with a lid and leave for 10 minutes.

Pour wakame seaweed cold water and leave for 10 minutes, let it swell.

Pour the mushrooms and water into a saucepan, add water to the 1 liter mark. Place on the stove, bring to a boil and simmer over low heat for 10 minutes.

Meanwhile, add 1 cup of water to the light miso paste and stir thoroughly so that there are no lumps in the finished soup.

Drain the water from the algae and squeeze lightly. Slicing tofu small cubes, about 1 cm. This must be done very carefully, since tofu is delicate and can break and crumble.

When the mushrooms are boiled, add the granulated dashi broth and stir thoroughly until it is completely dissolved. Next add miso paste to the soup. Taste and adjust the soup to your taste so as not to oversalt, because all the ingredients are very salty when dry.

Immediately add the wakame seaweed, stir the soup, and return to the stove. As soon as the soup boils, add the chopped tofu, carefully again so that the tofu cubes do not break, stir, turn off the stove, cover the soup with a lid and let it brew for 5-7 minutes.

That's all, very simple and fast. The most delicious and healthy miso soup is ready. Serve sprinkled with chopped green onions directly onto the plate.

Starting to prepare miso soup classic recipe, kombu seaweed should be soaked in cold water for about half an hour. Meanwhile, cut the nori into small stripes and cubed tofu.

After this time, the kombu seaweed will swell and soften.
Replacing kombu seaweed with nori, which is used for rolls, will not work... If kombu is completely unavailable, then try making miso soup with fish, shrimp, mushroom or vegetable broth, only it won’t be classic miso soup.

Bring the water and kombu to a boil and remove from heat. Remove the seaweed, but don't throw it away if you plan to make secondary dashi broth.

Throw it in hot broth from kombu bonito are dry tuna flakes. Many people are familiar with it from rolls; there are options when rolls with rice on the outside are rolled in this fish shavings or hot rolls are sprinkled with it.
Let the broth sit for five minutes and strain. After straining, bonito shavings are suitable for making secondary dashi broth.

Place a portion of miso paste into a portioned soup plate or bowl.
Pour in a small amount of dashi broth, stir and pour in the rest of the broth in the amount for one serving. Stir again.

Add sliced nori and tofu to the portion. If desired, sprinkle the miso soup with finely chopped green onions. Adjust the miso flavor soy sauce, if it turned out not salty enough. Serve miso soup immediately.

In Japan, miso soup, classic or otherwise, is served at any time of the day: for breakfast, lunch or dinner.

The recycled dashi broth is lighter in appearance and less rich in taste, but is still suitable for making miso soup.
To get a secondary dashi, add the same or slightly less water to the used kombu and bonito seaweed as for the first broth. Heat over medium heat for about 10 minutes and strain. If you don't plan to make miso soon, freeze the resulting broth for later.

There are many variations of miso soup with mushrooms, vegetables, and rice, but its base remains the same. And we prepared miso soup according to the classic recipe.