miso soup
Miso soup is a staple of Japanese cuisine. It offers many valuable nutrients, supports gut health, and helps warm the body.
Preparation for 4 people:
- Cut the vegetables into bite-sized pieces as desired.
- The vegetables should be simmered in 4 cups of dashi or water for about 3 minutes.
- Turn off the stove and add 4 tablespoons of miso (about 16 g per serving) and dissolve thoroughly.
- Finally, add finely chopped spring onions and serve.
Tip
Add the miso only after turning off the heat. When miso is cooked, it loses its delicate flavor and its valuable enzymes, vitamins, and microorganisms.
Dashi – Bouillon
Classic dashi with bonito flakes and kombu:
- 500 ml water and about 5 g kombu in a pot and soak for 30 minutes to overnight.
- Heat and remove Kombu just before cooking.
- Approximately 10 g of katsuobushi (bonito flakes) is added, brought to a boil again, then the heat is turned off.
- Strain through a fine sieve as soon as the flakes sink to the bottom.
Niboshi-Dashi (with dried sardines):
- Soak the dried sardines in water overnight.
- Use without heating to reduce the typical fishy smell.
Vegane Dashi (with Kombu and Shiitake):
- Soak 350 ml of water with 5 g of kombu in a pot for 30 minutes to overnight.
- In a separate container, place 2–3 dried shiitake mushrooms in 150 ml of water and soak overnight in the refrigerator.
- Both soaking liquids are combined in a pot and heated slowly. Kombu is removed just before boiling.
Tips
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A single type of miso is sufficient, but combining two different types (e.g., shiro miso and genmai miso) adds more depth and complexity to the soup.
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The combination of different ingredients with different colors, textures, and flavors is ideal – for example, tofu and seasonal vegetables.
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For a more umami flavor, 1 tsp sake or hon mirin can be added while cooking.
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At the end, stir in 1 tsp Usukuchi Shoyu or Koikuchi Shoyu for added depth and balance.
- Mix miso with some dashi or hot water in a mortar for a better consistency.