How to make ★Miso Soup★5 ways!~お味噌汁の作り方~(EP80)

Posted on Posted in Japanese traditional recipes

Today I will be showing, 5 Miso soup.

Miso soup is made from Dashi, Miso of your choice and other ingredients of season.
We have several kinds of Dashi and Miso to make varieties of Miso soup every day.

As I have shown in the last video, I have my “Temae Miso” which means our Miso. The Miso prepared last year is ready to enjoy.

Let’s start with Tonjiru, pork and root vegetable miso soup!

★Tonjiru★Pork and root vegetable miso soup

<ingredients>3 servings
500ml water
2 pieces (3×10cm) Kombu kelp
100g Daikon radish
100g burdock roots
50g carrot
150g sliced pork belly
2 tablespoon miso
Chopped scallion for garnishing
Dash of Shitimi chili pepper

1. Pour water and Kombu kelp into a pot, turn the heat on the lowest heat possible heat. Slowly cook to draw the maximum flavor from Kombu.

Kombu dashi has mild flavor. It makes nice miso soup when it combined with the Umami from pork.

2. Meanwhile, scrab the vegetables well.

Slice burdock root diagonally into a quarter inch. Soak in cold water to remove harshness and avoid turning into dark in color.

3. Peel carrot, slice thinly.  Slice daikon radish as well.

4. Cut sliced pork belly into an-inch length.

5. At that time, the Kombu kelp dashi should be about to boil. Add sliced vegetables into the pot and cook 10 minutes on medium heat.

6. After 10 minutes, the vegetables are cooked through. Add pork belly and stir to separate into each pieces. Skim the froth.

7. When the pork is no longer pink, lower the heat and add miso. Dissolve quickly to keep the aroma. And it’s done!

8. Transfer to a soup bowl, garnish with chopped scallion and Shichimi chili pepper.

Tonjiru is a kind of loaded miso soup which we considered almost as main dish just like as meat stew. Warms up your body in a chilly day. You can get some comfy.

 

★Potato and Onion★ Anchovy stock

<ingredients>
500ml water
A handful (30g) dried anchovy
One to two medium size potato
1/2 medium size onion
2 tablespoons miso
Chopped scallion for garnish

1. Pour water and anchovy to a pot and turn the heat to medium. When it comes to a boil, reduce the heat to low and cook for 10 minutes.

Anchovy dashi takes longer time than the other dashi ingredients. It has unique fish flavor and go so well with potato and onion.

2. Peel the onion and cut into an-inch chunks. Peel potato and cut into chunks as well. Soak in water to remove excess starch.

3. After 10 minutes, anchovy dashi is ready. Remove if you wanted to, but you can eat as they are good source of calcium. I leave them in the Dashi. Add onion and potato, cook them on meduim heat for 10 minutes or cook through.

4. Dissolve miso quickly to keep the aroma. If you boil it, you will lose aroma from miso. This is my 2 year old miso, it turns dark in the fermentation process.

5. Transfer to a bowl, garnish with scallions.

Potatoes are almost falling off, and that’s the beauty of this miso soup. Onions are sweet and make a nice contrast with miso. I definitely recommend to give it a try!

 

★4 Mushrooms miso soup★

<ingredients>3 servings
500ml water
2 Shiitake
50g Shimeji
50g Enoki
100g Maitake
2 tablespoons Miso

We eat many mushrooms all year round thanks to cultivation technology, but it tastes special in this season. Let’s enjoy mushrooms as a taste of fall.

I have prepared shitake, Shimeji, Enoki and Maitake. These are the most common mushrooms in Japan. Mushrooms have its own Umami, so we don’t have to add any Dashi.

1. Cut the stem off from the shiitake mushroom. Slice into 1/8 inch.

2. Cut off the stem from Shimeji as well. Separate into bite size.

3. Cut off the stem from Enoki as well. I’m using the upper part. Keep the bottom part for another dish.

4. Snip a tough part off. Separate into bite size.

5. Put everything into a seive and rinse that under running water quickly. Transfer to a pot and pour water. Turn the heat to medium, and bring it to a boil.

6. Cook 2 to 3 minutes to soften the mushrooms. Add miso and dissolve. There you have mushroom miso soup.

Sprinkle Japanese Sansho pepper to give it a kick, if you have one. Mushrooms boost your immune system, so you won’t get caught a cold if you eat frequently.

 

★Komatsuna and Abura-age★

<ingredients>
1 piece(3×10cm) Kombu kelp
A handful (20g) bonito flakes
500ml water
150g Komatsuna (Japanese mustard green)
50g Abura-age (deep fried Tofu)
2 tablespoons miso

1. Soak Kombu kelp into water and start heating with the lowest possible heat.

2. Cut Abura-age in half and put that in a sieve. Pour boiling water all over to remove excess oil. Abura-age is a thinly sliced tofu deep fried in oil until all most all of the moisture is evaporated. Its texture is like a sponge, and soaks up soup and swell. It testes so good

IN Japan, making frozen vegetable at home is in trend. This is my first try making frozen vegetable at home but it tastes better than I thought. The Japanese mustard green has relatively tough texture, but when it once froze, the moisture crystalize inside the cell, so the fiber is softened in the end.

Let’s get back to the “Dashi”. Take out the Kombu kelp just before start boiling. Bring it to a boil and add bonito flakes. Turn the heat off and let it steep for a couple of minutes.

Pass through a sieve and remove the bonito flakes.
Add frozen mustard green and Abura-age. Cook on medium heat for 2 to 3 minutes. Dissolve miso quickly. There you have Komatsuna and Abura-age miso soup.

The reason why we are using the strongest Dashi made of Kombu and bonito flakes is, mustard green has no distinct Umami on its own. We are enjoying Umami from the soup, and texture from the green and Age.

 

★Egg drop miso soup★

〈ingredients〉3 servings
500 ml water
Bonito flakes or Dash powder
2 tablespoons miso(black bean)
1 large egg
Scallion for garnishing
Toasted sesame seeds

This is the one I make when I don’t have time, but need something to warm. It’s ready within minutes and tastes so good!

1. Bring water to a boil. Add “Dashi” powder to it or you can make “Dashi” from bonito flakes. Dissolve miso to it quickly.

2. Beat one egg and drop it in the pot slowly. Turn the heat off and make it half cooked.

3. Ladle in a soup cup, add chopped scallion and sesame seeds.

I am using my homemade black bean miso for this miso soup. As I told you in the previous video, the black bean miso has strong Umami. This simple miso soup makes perfect with good quality miso.

Scallions add a nice pungent aroma, sesame seeds add a nutty flavor and make it so rich. I love this so much!

Every one of them tastes so good! Which one would you like to try? Miso soup is good for your health and makes your meal balanced. Give it a try and let me know how you like it!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

CAPTCHA


This site uses Akismet to reduce spam. Learn how your comment data is processed.