National Dishes of the World

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Miso soup
Photo: Ocdp, CC0, Wikimedia Commons

soup

Miso soup

味噌汁 (misoshiru)

A light dashi broth with miso paste, tofu, wakame seaweed and spring onion – an everyday part of a Japanese meal.

Eaten in: Japan

Prep
10 min
Cooking
20 min
Total
30 min
Servings
4

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About the dish

Misoshiru is a simple soup eaten every day in Japan, often at breakfast, as the constant companion to a bowl of rice. Its base is dashi – a stock of kombu seaweed and shavings of dried bonito – into which miso, a fermented soybean paste often made with rice or barley, is dissolved at the end. Most often it holds cubes of soft tofu, wakame seaweed and spring onion, but the additions change with the seasons: daikon radish, mushrooms, clams or potatoes. Each region has its favourite miso, from pale, sweetish shiro to the dark, robust hatcho of Aichi prefecture. It is sipped straight from the bowl, with chopsticks to help.

Main ingredients

  • dashi
  • miso paste
  • tofu
  • wakame
  • spring onion
  • kombu
  • bonito flakes

More: Wikipedia (pl) Wikipedia (en)

Recipe

Miso soup

https://foodmap.ominuvo.com/dish/miso-soup

Ingredients

4 servings

4 servings

Method

  1. Put the kombu in the cold water and heat slowly; remove it just before the water boils.

  2. Bring the water to the boil, add the bonito flakes, take off the heat and leave for 3 minutes until they sink, then strain through a sieve lined with muslin.

  3. Soak the wakame in cold water for 5 minutes and squeeze dry.

  4. Heat the dashi, add the tofu and wakame and warm through for a minute.

  5. Lower the heat, dissolve the miso in a ladleful of stock, pressing it through a sieve or stirring with chopsticks, and add it to the pan – from now on the soup must not boil.

  6. Ladle into bowls, scatter with spring onion and serve at once with rice.

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