Miso soup with salmon head (recipe with photos) | Japanese food

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Recipe 6: miso soup with tofu and wakame (with photo)

• miso paste 1 tbsp. without top
• dashi broth 1 cup
• a few pieces of dry wakame seaweed
• several cubes of tofu
• green onions to taste

Pour boiling water over the wakame seaweed until it expands. Drain the water.

Bring the dashi broth to a boil. If you manage to get hold of granulated dashi broth, dilute it according to the instructions. You can make dashi broth from kombu seaweed and dried anchovies. Place a tablespoon of miso in a mug or bowl, add a couple of tablespoons of warm dashi and whisk with a fork. Then gradually add the diluted miso to the pan with the dashi and bring it to a boil again, but do not boil. Miso paste is such a thing that no matter how you mix it, lumps still remain. If they confuse you, filter the broth through cheesecloth.

In a bowl for miso soup, put brewed wakame, diced tofu, green onions and pour the diluted miso soup over it all. Since the miso soup is served very, very hot, cover the bowl with a saucer and serve immediately.

Ingredients

• 0.6 l
  water
• 150 g
  fresh salmon fillet
• ½ tbsp.
  l . dark miso paste
• ¼ tbsp.
  l . light miso paste
• 2 tsp
  . dry granulated broth "Hondashi"
• 1 tbsp.
  l . Takemura soy sauce
• 100 g
  tofu cheese
• 5-6 g
  wakame seaweed
• sesame

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Products used in the recipe

Cold smoked salmon fillet (half on skin)

Soy sauce 215 ml

Hondashi broth 1 kg

Firm tofu 300 g

Light miso paste 1 kg

Miso Paste dark 1 kg

Wakame seaweed 50 g

Miso soup with chicken and noodles

The delicious miso soup with chicken will not leave anyone indifferent; it is perhaps the lightest, most delicious soup that can be prepared quickly.

You can add any spices and vegetables to this soup; you can make it with mushrooms or ginger; it’s also delicious if you add daikon, cut into thin strips, or eggplant (according to the season).

But we will consider the classic version, adding only ginger and garlic to strengthen the immune system.

Ingredients for Miso Soup

• Chicken fillet - 500 gr.;
• Chicken broth - 1.5 liters;
• Onions and carrots 1 pc.;
• Garlic - 2 cloves;
• Pepper mixture - to taste;
• Miso paste - 2 tablespoons;
• Soy sauce - 2 tablespoons;
• Grated ginger - 30 grams;
• Sugar - 2 teaspoons;
• Udon noodles (can be replaced with rice noodles) - 200 grams;
• Nori seaweed, cut into strips;
• Boiled egg and herbs, to taste;
• Oil for frying.

Making miso soup with chicken

Pour water into a saucepan and let it boil. Wash the chicken fillet and place it in a saucepan, after boiling, remove the foam, and cook over low heat for about 20 minutes.

Then, you need to remove the chicken fillet from the broth and cut it into oblong pieces. Turn off the broth.

Add the miso paste, stirring it well into the broth.

Add oil to the pan and fry finely chopped ginger and garlic. Then place the chicken pieces and sugar in a frying pan, lightly fry, stirring constantly.

Chop the onion and carrots, add to the chicken, stir. Fry the vegetables for about five minutes, then add soy sauce and continue frying for three minutes.

Separately, boil udon or rice noodles, drain the water using a drainer.

When serving, place the noodles in deep bowls and add the nori seaweed cut into strips (before slicing, soak them for 15 minutes in the broth). Place the fillet with vegetables on top and pour warm broth over it.

If desired, you can sprinkle with fresh herbs and add a hard-boiled egg, cutting it into halves.

Calorie content: 286 Kcal/1 serving.

Now you know how to make miso soups at home. These are the simplest and most beloved recipes. You can experiment with such soups by adding your favorite spices and vegetables. Bon appetit!

Cooking method

1. Pour 0.6 liters of water into the pan; as soon as the water starts to boil, add 2 tsp. dry granulated broth "Hondashi" and 1 tbsp. l. Takemura soy sauce. 2. Cut the salmon fillet into small pieces and place them in the boiling broth. Cook for 3 minutes. 3. Cut the tofu into small pieces, add them to the broth and cook for another 2 minutes. 4. At the end of cooking, add 1/2 tbsp through a sieve. l. dark miso paste and ¼ tbsp. l. light miso paste. Stir the broth well and remove from heat. 5. Place a small amount of dried wakame seaweed in a bowl and fill it with just the cooked broth. Wakame can be replaced with any other seaweed of your choice. 6. Sprinkle each serving of soup with sesame seeds.

Mushroom soup recipe

This version of Japan's national dish takes just minutes to prepare and has enormous health benefits, especially when topped with shiitake. These mushrooms grow exclusively in China or Japan and contain vitamin D. But if you can’t get them, you can use regular champignons. This will change the taste of the soup a little, but it won’t make it any worse.

The dish is based on the classic version described above. There are many detailed recipes that tell you how to prepare miso soup with mushrooms in various sources, so I would like to dwell on the important nuances of the cooking process:

1. rinse well and cut into thin slices shiitake, champignons or oyster mushrooms (3 pieces);
2. cut tofu (50 grams) into small cubes, one side of which does not exceed a centimeter;
3. carrots and daikon are cut into thin slices.

The prepared ingredients are poured into boiling dashi broth and boiled for 5 minutes. Then miso paste is added here, the heat is turned off, everything is mixed well and laid out on plates. To decorate and improve the taste, the dish is sprinkled with finely chopped leeks or sesame seeds. It is very important to prevent overcooking, since prolonged heat treatment makes mushrooms tasteless and unappetizing.

Miso soup with salmon head (recipe with photos) | Japanese food

Recipe from the “Japanese Cuisine” section

Samon Hetto Misoshiru, or Salmon Head Miso Soup , is one of the many variations of traditional Japanese miso soup. Salmon is a favorite and revered ingredient in national Japanese cuisine. The noble color, taste and aroma of salmon meat cannot be confused with anything else. There are many salmon dishes in Japanese cuisine, most notably sushi and sashimi. Recipes for some popular and famous dishes can be found on our resource, for example, teriyaki salmon, salmon baked with miso paste, salmon skewers, fried rice with salmon. The recipe for miso soups is simple (some can be found on our portal, for example, Igai No Misoshiru (miso soup with mussels) or Doufu to Wakame no Misoshiru (miso soup with wakame and tofu. Preparing miso soup takes very little time, literally 5 -10 minutes. If you have the necessary ingredients (lovers of Japanese cuisine, as a rule, always have them in stock), you can prepare a basic miso soup. The ingredients needed for this are Hondashi fish broth in granules and miso paste, most often light Shiromiso, or Awasemiso - for gourmets and connoisseurs - a mixture of light and dark miso paste (Shiromiso and Akamiso) ... If you add additional ingredients to the base soup, for example, tofu, Wakame seaweed, Asian mushrooms (shiitake, enoki, shimiji, etc.) , then the taste of the finished soup will be enriched with the ingredients added to it, becoming richer, brighter and more satisfying. Fans of Japanese cuisine (especially miso soups) and salmon can easily prepare such a soup on their own at home. You can buy a salmon head in the fish department of chain supermarkets, more often In total, it is sold as part of a soup set, which also includes fish tail. Or ask the same fish department (if the department employee is so kind) to pack the head separately (and if the fish department employee is extremely kind, he will chop off the required ingredient from the fish carcass with a generous piece of pulp).

INGREDIENTS (for 2 generous servings): salmon head - 1 pc., daikon (white radish) - 150 g, carrots - ½ pc., green onions - 1 arrow, canned Enoki mushrooms (Golden threads) - 100 g, firm tofu - 50 g, sweet potato noodles - a handful (optional, besides, sweet potato noodles are very hygroscopic and will absorb part of the broth), dried Wakame seaweed - 2 tbsp, Hondashi fish broth in granules - ½ tbsp, light miso paste ( Shiromiso) - 1 tbsp. (or to taste), sake rice wine (can be replaced with Chinese rice wine, for example Shaoxing) - 1 tbsp, water - 1 l.

The most difficult thing in this recipe is preparing for heat treatment of the salmon head. The head of the fish is large, and the bones in it are quite thick, so when dividing it into two parts you will have to use some effort, or it is better to ask a man (if you have one) to do this work .First, remove the gills from the salmon head (if this is not done, they will give a bitter taste to the broth), rinse it and rinse thoroughly with running water. Rub the head (for now only fish) with salt and leave for 5 minutes, then rinse off the salt. Divide the salmon head in half lengthwise into two parts and rinse again. Set aside.

Soak the sweet potato noodles in warm water for 20 minutes (until softened). Rinse the daikon, carrots and green onions. Peel the daikon and carrots and cut into small slices. Set aside.

Remove the canned Enoki mushrooms from the jar, rinse off the brine and remove the lower parts of the mushroom stems. Set aside. Cut the green onion into rings diagonally (green part only). Set aside. Rinse the tofu from the brine and cut into small cubes, say 2 by 2 cm. Pour water into a saucepan of suitable volume and put on fire, bring to a boil and add Hondashi granules, stir until the granules dissolve.

Pour 1 ladle of fish broth into a bowl. Add light miso paste to the bowl with fish broth and stir until the paste dissolves. Turn the heat to low and add daikon and carrot slices to the broth. Cook over low heat for about 10-15 minutes until softened.

Add the salmon head to the pan and cook for another 5 minutes, or until the fish head is cooked (second option if you do not add sweet potato noodles to the soup). Add tofu cubes, soaked sweet potato noodles and Wakame seaweed to the pan. Bring the liquid to a boil, cover with a lid, and cook until the noodles are ready, about 10 minutes. The noodles will absorb most of the liquid, and the Wakame will swell.

Add canned enoki mushrooms and a solution of miso paste in dashi broth to the pan, carefully stir the broth with miso paste and remove the pan from the heat. Do not boil the broth with miso paste, otherwise it will lose its flavor. Add rice wine to the soup, let The alcohol will evaporate (after a few seconds).

Place a piece of fish, cubes of tofu, sweet potato noodles, slices of daikon and carrots, Wakame seaweed and Enoki mushrooms into soup bowls, pour in the broth, sprinkle with green onion rings. The taste of the soup will be enhanced by the addition of Chinese cabbage, cut into strips, Shiitake mushrooms or ito noodles konnyaku. It is worth remembering that miso paste from different manufacturers has different degrees of saltiness, so it is worth testing the soup for salt.

Bon appetit!

Best regards, Sergey Zverev.

See all recipes in the “Japanese Cuisine” section

Author: Culinary portal Kungpao.ru. Materials are protected by copyright law.

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Date: 04/20/2015