Miso soup: 7 Japanese recipes

Classic miso - dietary option

• 150 g tofu;
• 20 ml dasha;
• 140 g miso;
• 35 g wakame;
• 20 g green onions;
• 1 liter of spring water.

Cooking traditional yushka is not difficult. It can be used for weight loss, because it contains only fish broth, sea shoots and cheese. It does not contain fat and is considered dietary.

First, prepare the liquid base. We put granulated dashi into boiling water, but many people have adapted to cook it at home using kombu.

It is impossible to prepare misoshiri at home without seaweed. Fill the dry stems with a small amount of water. Cut the cheese into medium cubes and place in a saucepan.

We add the swollen sea leaves to a vegetarian stew, continuing to prepare it at home. To make a delicious soup at home, dilute the paste, which has a pungent piquant aroma, with liquid until smooth. Set the saucepan aside and pour in the diluted mixture, as in the photo. Stir the Chinese instant soup, distribute into bowls, garnish with green onions.

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Having described a step-by-step classic recipe at home, we see that this is a simple option that has deservedly received many positive reviews.

We recommend a dietary recipe from Spain Lenten recipe for gazpacho.

Variation of Japanese first course with mushrooms

Another option for healthy, and most importantly nutritious and easy miso soup. This recipe uses shiitake mushrooms, but you can substitute any other mushrooms.

Ingredients:

• tofu – 250 gr;
• dashi (broth) – 850 ml;
• shiitake – 100 gr;
• miso paste – 2-3 tbsp. l;
• green onion stalks – 4 pcs.

Cooking time: 40 minutes.

Calorie content: 90 calories.

1. Cut the cheese into 3 cm pieces;
2. Heat fish broth and keep hot;
3. Chop the mushrooms into pieces, according to the tofu, and add to the broth;
4. Cook for 2 minutes and then keep the broth hot;
5. Mix a spoonful of broth with miso paste until it is completely dissolved and there are no lumps left;
6. Add pasta to soup and tofu;
7. Turn off the soup;
8. Chop the onion and add to the broth;
9. Pour into plates.

Miso soup with mushrooms

The stew with pieces of cheese, sea leaves and mushrooms is cooked quickly, and its calorie content is so low that it will not harm your figure.

Wash the shiitakes, pour boiling water into the container, leave covered for 10 minutes.

At the same time, soak the wakame in cold water for 10 minutes. Alternatively, vegan soup can be prepared using regular sushi nori, after chopping them into strips.

Pour the water with shiitake into a two-liter saucepan. If necessary, add water to a liter and cook on low heat for 10 minutes. Shiitake can be replaced with oyster mushrooms or black muer.

Pour 250 ml of water into the paste and grind until smooth.

Carefully cut the tofu into cubes. Drain the seaweed and squeeze it out.

Add dashi granules to the prepared mushrooms, stir thoroughly, then pour in the diluted paste and wakame. Bring the soup to a boil and immediately add the tofu. Place the mushroom soup aside, cover and leave for 7 minutes.

The prepared recipe, as in the photo, is served hot in small ceramic bowls.

You can also prepare the traditional first course: Lenten cabbage soup with fresh cabbage, beans and mushrooms.

Ingredients and how to replace them

Where can you buy ingredients for the dish, and what can you replace them with? Since the soup contains traditional Japanese ingredients, it is very unlikely that they will be on the shelves of regular supermarkets.

Therefore, in order to prepare a traditional Japanese dish, you will have to explore several specialized oriental stores that may sell original ingredients.

Today there are many online stores that can deliver the necessary products by mail. And many stores of large chains, due to the growing popularity of Japanese and Chinese dishes, began to sell the necessary products. Therefore, it will not be difficult to get original products.

Failing that, you can make your own miso paste from soybeans, yeast and barley, but it will require patience and time. It is absolutely impossible to replace this ingredient if the goal is a real original soup.

But instead of the original wakame seaweed, you can use the usual sheets of nori. This will not change the taste of the soup. Dashi (dashi) fish stock granules can also be replaced with homemade stock made from dried tuna and kombu seaweed, or if these ingredients are not available, you can use meat or vegetable stock.

Classic recipe

The main secret of delicious miso soup is the perfect combination of its ingredients and careful adherence to the recipe. Try making miso soup at home at least once and you will surely fall in love with it.

1. Pour dry wakame seaweed with cold water for 5-10 minutes;
2. Dissolve dashi granules in a liter of water and heat the broth without letting it boil;
3. Place the miso paste in a separate bowl and stir it until thick with the fish broth;
4. Add seaweed and pasta to the main broth and cook over medium heat for 10 minutes so that the soup does not boil;
5. Cut the tofu into small pieces, and fry the sesame seeds a little in a frying pan;
6. Add the last ingredients to the soup and simmer for 5 minutes;
7. Serve the soup hot.

Miso soup with shrimp

The calorie content of the recipe with seafood and shrimp is 50 kcal per 100 grams, so the dish can be called dietary.

Soak dry mushrooms for an hour in hot water. Pour a liter of water into a saucepan, add granulated broth, and place on the stove. Place chopped mushrooms in the prepared broth; you can add a little aromatic mushroom broth. Cook the base for the soup with shrimp and noodles after boiling for 3 minutes.

Cut the cheese into cubes. Thaw the shrimp and clean them. We send these ingredients to the pan along with funchose, which we first chop a little.

Place the pasta in the pan with seafood and immediately turn off the heat. Serve each serving with an egg, sprinkled with sesame seeds and chopped onion feathers.

You can also prepare the Spanish dish Gazpacho with shrimp.

Vegetarian miso soup

Vegetarian miso soup

Japanese miso soups are universal dishes, among which everyone can find a soup option to suit their taste. This is why they are so popular in the Land of the Rising Sun - many Japanese eat miso soups every day. Vegetarian miso soup

(Yasai no Misoshiru) contains only plant products. It would be more correct to even label this soup as vegan. It is light yet nutritious. Tofu is rich in vegetable protein and useful microelements, seaweed is the best source of iodine, and its vitamin content is not inferior to fruits. Aromatic sesame oil is rich in omega-3 and omega-6 fatty acids, miso paste normalizes intestinal microflora, and bamboo shoots are a storehouse of antioxidants. Thanks to this composition of ingredients, vegetarian miso soup is very beneficial for the body.

This dish is classified as “very quick”; it can be prepared in just a few minutes. Hot miso soup will fill you up and invigorate you. By the way, miso soup is a great way to increase the amount of greens and vegetables in your diet; you can add seasonal vegetables to it to taste, thereby increasing its health benefits and expanding the flavor range.

Ingredients (for 1 serving):

• water - 350 ml,
• firm tofu – 60 g,
• dried seaweed Wakame – 1 tbsp.,
• preserved winter bamboo shoots - a few slices (50 g),
• green onion – 1 stalk,
• miso paste (light, dark or a mixture of both) – 1 tbsp. (or to taste).

Toppings (optional):

• dried nori seaweed,
• roasted white sesame,
• Sesame oil.

Soak the dried Wakame seaweed in water at room temperature for 5 minutes, then drain the seaweed in a strainer and let it drip.

Rinse the bamboo shoot from the marinade and cut several thin slices from it.

Rinse the firm tofu with running water, pat dry with a paper towel, then cut a slice about 1.5-2 cm thick and cut the slice into cubes.

ADVICE:

If the package of tofu has already been opened and all the tofu is not used, it doesn’t matter; firm tofu is perfectly stored in the refrigerator if you place it in a clean jar with a lid and fill it with water. You need to change the water every three days, and tofu can be stored for up to two weeks or more.

Pour water into a saucepan of suitable volume and add bamboo slices and tofu cubes. Place the saucepan on the fire and bring the water to a boil. Reduce heat and let simmer for a couple of minutes. After this, you can remove the saucepan from the heat.

Rinse the green onion stem, shake off the water and cut into thin slices.

Place a strainer into the hot broth (but not boiling) and rub the miso paste through it with a spoon until it is completely dissolved in the liquid. Or you can do this in a separate bowl by adding a ladle of broth to the miso paste, then stir until the paste is completely dissolved in the broth and pour the diluted paste into the saucepan with the soup. Taste the broth and add salt to taste if necessary.

ADVICE:

It is strongly not recommended to add miso paste to boiling broth; the taste of the soup will suffer.

The soup is ready.

Pour the finished soup into a soup bowl (or plate), add soaked Wakame seaweed and green onions. If desired, you can add a few drops of sesame oil and a pinch of toasted white sesame seeds to the soup. A couple of strips of nori seaweed will complement the soup perfectly.

Best wishes, Your Corshop.

Miso soup with chicken

We start preparing a step-by-step recipe at home with chicken by cooking the broth. Chop the thigh into several parts, wash it, put it in a saucepan with boiling water, and boil until tender.

Transfer the finished bird to a separate bowl, add water, sake and dashi. After the first signs of boiling, cook the contents with the chicken for half an hour.

We clean and chop the daikon with gobo into thin strips and place it in the pan with the chicken. After 12 minutes, add the pasta and soy wheat.

Cook the soup for another quarter of an hour, set aside and leave for 20 minutes. Serve with mitsuba.

Japanese miso soup with rice noodles and fried tofu

If you love cheese, especially tofu, then this miso soup will become your favorite dish. Fragrant, original with crispy slices of fried cheese, miso soup is a luxurious option for a quick and tasty dinner.

Soup ingredients for 2 servings:

• rice noodles - 150 g;
• miso paste - 2 tbsp;
• tofu - 0.5 kg;
• mixture of 5 spices - 1.2 tsp;
• chopped Chinese cabbage - 1/4 cup;
• vegetable oil - 1 tbsp;
• vegetable broth - 1 l.;
• coriander leaves - 1/4 cup.

Preparation:

First, cut the tofu into small pieces and dry it with a napkin. Next, mix the miso paste and spice mixture and coat the tofu slices.

Heat a frying pan with oil, onto which you place the tofu - fry the cheese for 5-7 minutes, and also do not forget to fry the Chinese cabbage.

Pour boiling water over the noodles for 2 minutes and rinse under cold water. Place the noodles in bowls and add cabbage and fried tofu.

Pour hot vegetable broth over the side dish and sprinkle coriander on top of the finished soup.

Miso soup with salmon

Before you start preparing salmon soup at home, you need to marinate the fish in advance. Cut the fillet from the skin, cut into pieces, sprinkle with coarse salt. Let the fish marinate for 2 hours in the refrigerator. Then we wash the salmon, dry it, and fry it on the grill to reduce calories and not use oil. You can do the same with salmon.

We continue to prepare fish soup step by step. Wash and boil the rice until done. Mix it with fish. Finely chop the nori, add water, and heat until it boils. Add dried tuna, diced cheese, sauce and pasta. Stir and remove from heat.

Pour the broth into a container with rice, sprinkle the chowder with salmon and tofu with sesame seeds, add ginger. This completes the recipe with salmon and rice. We serve it immediately.

We recommend preparing an equally delicious dish from Finland - Creamy Salmon Soup Recipe.

Homemade fish miso soup recipe

Fish miso soup
For preparation you will need the following products:

• Wakame (seaweed) - a pinch (you can use any);
• Tofu - about 50 g;
• Salmon or any red fish - 100 g;
• Sesame - 1 tsp;
• Miso - 1 tbsp.

The cooking method is as follows:

1. Take the seaweed and pour cold water over it for 10-15 minutes.
2. Remove the skin from the salmon, remove small bones, and cut the meat into pieces.
3. Cut the tofu into cubes.
4. Squeeze out the seaweed and chop finely.
5. Place seaweed, salmon, and tofu into the broth simmering over low heat.
6. Dissolve the misa in a small amount of broth and also pour into the boiling soup.
7. Let it boil, add sesame seeds, cover with a lid and put on low heat.

Boil for at least 10 minutes and you can serve.