Miso soup
4 servings
30 minutes
Miso soup is the true soul of Japanese cuisine, deeply rooted in the traditions and daily diet of the Land of the Rising Sun. Its history dates back to the Middle Ages when miso paste became an integral part of Japanese gastronomy. This soup has a rich umami flavor thanks to the combination of fermented miso paste, shiitake mushrooms, and aromatic dashi broth. Tender tofu cubes add softness to it, while wakame seaweed adds fresh ocean notes. Miso soup not only warms and nourishes but is also considered beneficial for digestion and maintaining balance in the body. Traditionally served at the beginning of a meal, it awakens appetite and sets the tone for the flavor harmony of Japanese cuisine.
1
Rinse the kombu under cold running water to wash off the salt.
2
Pour a liter of water over the kombu.
- Kombu (kelp): 10 g
3
Add hondashi, put on the fire, bring to a boil and cook for 5-10 minutes.
- Dashi powder: 10 g
4
While the broth is boiling, soak the wakame in cold water. After 5 minutes, squeeze it out.
- Wakame seaweed: 1.5 tablespoon
5
Mix two miso pastes, honey, and mirin with a whisk.
- Dark miso paste (aka miso): 50 g
- White miso paste (shiro miso): 50 g
- Honey: 10 g
- Mirin: 10 ml
6
Remove the broth from heat, add the shavings, and let it steep.
- Bonito (Atlantic bonito): 10 g
7
Cut off the stems of shiitake mushrooms and slice the caps into thin pieces.
- Shiitake mushrooms: 100 g
8
Cut the tofu into cubes about 1 cm on each side.
- Tofu: 120 g
9
Strain the broth through a sieve.
10
Introduce miso paste into the broth through a sieve to avoid lumps. Bring to a boil.
11
Add some wakame to the broth.
- Wakame seaweed: 1.5 tablespoon
12
Place tofu, shiitake, wakame, and sliced onions in portion plates.
- Tofu: 120 g
- Shiitake mushrooms: 100 g
- Wakame seaweed: 1.5 tablespoon
- Spring onion: to taste
13
Pour boiling broth into bowls, sprinkle with sesame, and serve immediately.
- Sesame seeds: to taste