Post Reply Cooking - Miso Soup
Creator
21022 cr points
Send Message: Send PM GB Post
32 / M / Barcelona
Offline
Posted 5/25/16
Miso soup is the main item in a Japanese breakfast and is usually eaten with rice, eggs, fish, and pickles. The soup is also served for lunch or dinner with more complex garnishes.

Dashi is a basic stock, made with dried bonito flakes, that is used extensively in Japanese cooking. Its clarity and flavor can make or break a dish.


COOKING:
---------------------

* YIELD: Serves 6
* ACTIVE TIME: 10 minutes
* TOTAL TIME: 20 minutes

* INGREDIENTS:

1/2 cup dried wakame (a type of seaweed)
1/4 cup shiro miso (white fermented-soybean paste)
6 cups Dashi
1/2 pound soft tofu, drained and cut into 1/2-inch cubes
1/4 cup thinly sliced scallion greens

* PREPARATION:

Prepare wakame:
Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Drain in a sieve.

Make soup:
Stir together miso and 1/2 cup dashi in a bowl until smooth. Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve.


Enjoy!
Member
mgcady 
10032 cr points
Send Message: Send PM GB Post
F / Albany, NY
Offline
Posted 9/3/16
Do you use one of those strainers for mixing the miso in?
Member
6012 cr points
Send Message: Send PM GB Post
27 / M / Utah
Offline
Posted 9/14/16
most magnificent! very very satisfied with my miso
Creator
21022 cr points
Send Message: Send PM GB Post
32 / M / Barcelona
Offline
Posted 11/2/16 , edited 11/2/16
@mgcady,
I just use the strainers if I make the traditional Dashi. If I use instant Dashi (dashi no moto), I never use strainers. The important thing is to remove a part of the Dashi and pour the miso paste inside to dilute it, if we do it in the hot pot, there will be lumps.

You must be logged in to post.