soup is a traditional Japanese soup made with
a stock called dashi to which miso paste is
incorporated. To this base many other ingredients
can be added. Miso paste can be categorized
as red (akamiso), white (shiromiso) or mixed
(awase). Miso soup we find is best made using
the lighter white miso paste.
most common dashi stock for miso soup is made
using niboshi (dried baby sardines), kombu (dried
kelp), katsuobushi (thin shavings of dried and
smoked bonito), or hoshi-shiitake (dried shiitake).
Note: Kombu is a good source of glutamic acid,
an amino acid responsible for umami
the fifth taste.
miso soup recipes use kombu in combination with
katsuobushi or hoshi-shiitake as a starting
ingredients in Japan are chosen depending upon
the season and to provide color, texture and
flavor. The following recipe is for the basic
cups cold water
One 5 -inch square piece of kombu (kelp)
3/4 cup katsuobushi (dried bonito flakes)
wipe the kombu with a wet paper towel. Do not
wash the kombu. In a saucepan, combine the water
and kombu. Bring to a simmer, uncovered, over
medium heat. Do not let the water boil. Let
simmer for 15 minutes. Remove the kombu. Note:
the kombu can be used again to make a weaker
stock. Bring the liquid to a boil, add the bonito
flakes, and turn off the heat. Skim off any
scum from the surface. After a minute or two
the flakes will sink to the bottom. At this
point the stock should be strained through a
coffee filter or cheesecloth. The dashi is best
used immediately although it can be refrigerated
for up to 3 days.
the Miso Soup (for 2)
2 T. white miso (to taste)
2 tsp. cut wakame seaweed
1/4 cup finally diced tofu
2 tsp. diced scallions
1/2 tsp sesame oil (optional)
in water for 5 minutes the cut wakame seaweed.
Drain the water. Bring the dashi to a simmer.
Add the miso and incorporate making sure all
the miso is dissolved. It is best to add the
miso through a sieve immersed in the liquid.
the wakeme and tofu and simmer for a minute.
Note: Do not let the soup with miso boil.
Serve the soup and garnish will scallions and
sesame oil (image below shown with aji
are so many variations that can be done
with miso soup. Add dried or fresh shitake
mushrooms, clams, meats and/or assorted
vegetables. Use different types of noodles
and make a meal out of the soup.
Soup with Wild Striped Bass
this variation we added a piece
of seared wild striped bass. The
soup was cooked with slabs of
turnips and beech mushrooms. The
greens from the turnips were also
added. We sprinkled some red pepper
and chives on top.