Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Miso Shiru Soup

Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength.

Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.

Miso soup, or misoshiru, is very easy to make once you have basic dashi stock. The key to good miso soup is to add the miso at the end, and not let it come to a rolling boil after that. If you need to re-heat it, do so gently.

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Servings: 4

* 1/2 tofu
* 3 tbsp miso paste
* 1/4 cup chopped green onion

Dashi Stock
2 1/2 qts. water
3 inch piece of kombu or wakame seaweed

Boil kombu in water for 20 minutes. Strain out kombu and use remaining stock as follows (called dashi in following recipe).

Take the miso in a ladle, and add a little bit of the hot stock, Mix the miso and stock together in the ladle with a chopstick until the miso is dissolved. This step ensures that there will be no lumps. (Go easy on the miso amount at first, and taste. If you need to add more you can.)Dissolve the miso mixture in the soup. Don't let it boil or the flavor will dissipate. Serve immediately.

Here are some easy ingredients combinations, or gu, that you can put in the miso soup:

Cubed tofu and presoaked wakame seaweed cut into small pieces. (A very easy to handle brand of wakame is "Fueru Wakame-chan", available in Japanese or Asian food stores. It comes in precut form in little pouches. Wakame can also be used in seaweed salad. Soak it briefly before using – oversoaking makes it slimy.
Hint: to cube tofu so that it doesn't fall apart, cut it up on a wet chopping board and slide it in the pan slowly, or else cut it up on the palm of your hand.

Cubed potatoes (simmered in the soup until tender) and wakame. This is one of my favorites in the cold months.

June 2, 2006 - Posted by | Japanese

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