How to make a wonderful miso soup: traditional Japanese soup

There is no doubt that the Japanese cuisine is gaining more and more followers in our country, especially with the opening of a wide variety of restaurants and places that offer the most typical dishes of the wonderful Japanese cuisine. And it is that, unlike what many think erroneously, the Japanese do not come only from sushiand the delicious miso soup It's a good example.

The truth is that Japanese cuisine offers us in fact a wide variety of delicious dishes. An example is the tempura of vegetables, seafood or meat. The delicious toasted buckwheat noodles (Soba), the traditional yellow noodles served in hot broth (Ramen), or the popular Teriyaki, which consists of meat, chicken, fish or vegetables cooked on the grill or grilled and glazed with soy sauce sweetened

In any case, if you are a lover of soup or broths and you are also passionate about Japanese cuisine, there is no doubt that the Miso soup You will love it almost without any doubt.

What is miso soup (or miso soup)?

It is a delicious Soup known by the name ofmisoshiru(みそ汁), whose main ingredient is the miso, which is the food that precisely gives this dish its name. It becomes, in fact, one of the main dishes of Japanese cuisine and gastronomy.

And what is miso? It consists of a flavored paste made with soybeans and / or cereals, accompanied by sea salt, which is fermented with koji, a fungus also commonly used in the preparation of the equally traditional soy sauce.

This soup is made both with miso and with dashi, a traditional fish stock accompanied by other delicious ingredients such as leeks and chives. It is also possible to add pieces of tofu, the popular tofu

How to make miso soup: delicious miso soup recipe

As you will see, the preparation of the Miso soup It is extremely simple and easy. But it is required to follow certain steps for its preparation in the purest Japanese style. Discover what ingredients you need and the steps to follow.

Ingredients for the dashi broth:

1 liter of water
20 gr. of konbu (seaweed, dry)
40 gr. of dry bonito flakes (katsuobushi)

Ingredients for miso soup:

2 cups of dashi broth
Half pack of tofu
30 gr. of seaweed wakame (rehydrated)
2 tablespoons of miso (you can use black miso if you like soup with a more intense flavor, if you do not use white miso)
A piece of chive

Preparation of the dashi broth:

First of all let's learn how to make the dashi broth. To do this, with the help of a clean, damp cloth, let's clean the konbu alga well. In this way we will remove the soft part that we find on its surface. Then put water in a large bowl and let the seaweed soak for 20 minutes.
Add the water in a large saucepan, put the seaweed to cook, and heat over medium heat just before it starts to boil.
Now add the dry bonito flakes, lower the heat a little and with the help of a skimmer remove the foam that is appearing on the surface of the broth. A few minutes later turn off the fire and let it rest until you notice that the bonito begins to sink. This is the ideal time to strain the water.
Reserve the stock for use in our miso soup.

Preparation of the miso soup:

Let's start rehydrating the wakame seaweed. To do this we must soak it in a bowl of water, leaving it for 20 minutes.
While the seaweed rehydrates we can start preparing the rest of the soy ingredients. To do this, being careful not to break it, cut the tofu into small squares.
Cut the spring onion into several pieces.
Put the dashi broth in a saucepan and start to heat over medium heat. Just when it reaches the boiling point, turn off the heat and remove the saucepan.
Take a little dashi broth in a separate bowl and add the miso paste little by little, stirring well to dissolve and the pasta is well mixed. Then mix with the rest of the dashi broth.
Now incorporate the pieces of tofu and seaweed.
Mix it a little and that's it! Serve the miso soup in individual bowls before it cools, but before serving, add some chives on top.
Now, you can enjoy it.

As we can see, the preparation of miso soup is very simple, but first we must have our dashi broth ready. However, in case of not having dashi, we can make the soup normally replacing the amount of dashi broth that we have used in the recipe for water.