Japanese Miso Soup Food

MISO SOUP

Steps:

• In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.
• In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.

JAPANESE MISO SOUP

Steps:

• Mix dashi, miso paste and water in a soup pot.
• Bring to a boil, but do not boil!
• Adjust amount of water and other ingredients-- soup should be not be too thin Serve immediately.

AUTHENTIC MISO SOUP

Steps:

• Heat water in a large pot over low heat. Add kombu and cook until the mixture just begins to simmer. Stir in bonito flakes until combined. Remove pot from the heat and let dashi sit, uncovered, for 5 minutes. Strain and set aside.
• Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame; stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.

JAPANESE NOODLES IN MISO SOUP MISO NIKOMI UDON

Steps:

• Cut the chicken into small pieces and salt lightly.
• Soak the shiitake in water until the tops (but not the stems) are soft.
• Remove the stems and cook briefly in a small amount of water flavored with soy sauce and sugar, to flavor mildly; I would use about 1/4 cup water with 2 to 3 teaspoons each soy sauce and sugar.
• Prepare the aburage by placing it in a metal sieve in the sink and pouring 1 to 2 cups boiling water over each side, being careful not to burn yourself.
• This is to remove some of the oil.
• Rinse in warm water, squeeze dry and cut into 3 by 1/2 cm rectangles.
• Wash and scrape the gobo with the edge of a knife (the most flavor is just below the surface of the skin, so don't scrape too deeply; the scraped areas will darken almost immediately, this can't completely be helped), and cut into slivers, as if you are sharpening a pencil, into a bowl of water.
• Cut the green onion into thin slices.
• Peel the hard boiled eggs and slice horizontally.
• Stir the miso and dashi together and strain.
• Place miso mixture into a large pan; add the milk and just bring to a boil.
• Immediately lower the heat to simmer.
• Boil the udon in a lot of boiling water in a separate pan.
• Stop cooking when the udon is still a little firm; drain and rinse under cold running water to remove starch.
• Add the drained udon, chicken, drained shiitake, aburage, and gobo to the pan containing the simmering miso mixture, in this order.
• When the udon and chicken are cooked through add the kamaboko and green onion and increase heat so that the soup will just boil up once more.
• Remove from heat, divide into individual bowls, garnish with hard boiled egg slices and sprinkle on sansho.

MISO SOUP

Steps:

• In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.