How to make miso soup at home

A traditional dish from Japan is made on the basis of special soya paste. Miso soup is rightfully included in the national cuisine of the land of the rising sun. A dish is not as difficult to cook as it might seem at first glance. The classic technology of soup is considered dietary, so the product is consumed at any time of the day. The dish is easily digested and absorbed by the body. The recipe for miso soup flew around the world, its unique taste will not leave anyone indifferent.

Classic miso soup

• Tofu cheese - 150 gr.
• soya paste (miso) - 140 gr.
• Dasi broth - 20 ml.
• seaweed (preferably dry) - 35 gr.
• green onions - 20 gr.
• purified water - 1 l.

1. Pour filtered water into a suitable pan. Send the container to the fire, wait for it to boil. After that, add the required amount of Dashi broth.
2. The broth can be purchased as a ready-made seasoning. Some people cook Dashi on their own. In the second case, send the Kombu seaweed to boiling water, simmer the product for 5-7 minutes.
3. Add cheese chopped into cubes into a common pan, reduce the burner to a minimum. In parallel, place the dry algae in a cup, pour water. Wait for the product to soak.
4. When the algae has acquired the necessary degree of readiness, drain the liquid, send them to the soup. Next, start cooking miso.
5. Mix soybean paste with a small portion of the broth, as a result you should get a homogeneous mass. Remove the pan from the burner, pour the miso paste.
6. Mix the ingredients well, distribute the soup in the serving plates. The dish is used with green onions.

Miso soup with seaweed

• Tofu - 120 gr.
• drinking water - 900 ml.
• miso paste - 35 gr.
• sea ​​kale - 65 gr.
• green onion - 30 gr.

1. Pour the drinking water into the pan, put on the burner. Wait for boiling, add miso-paste, shredded cabbage and chopped into tofu cubes.
2. Watch the process carefully. Once you see that the miso paste has surfaced, turn off the stove. Mix the ingredients, serve. Garnish each serving with chopped onions.

Miso soup with sea cocktail

• chanterelle mushrooms - 50 gr.
• crab meat - 170 gr.
• shrimp fillet - 260 gr.
• daikon - 65 gr.
• tofu - 120 gr.
• leek - 1 pc.
• dried cilantro - to taste
• miso paste - 60 gr.

1. Put the mushrooms in a colander, scald with boiling water. Chop the onion finely. Rinse the daikon thoroughly, cut into thin slices.
2. It is recommended to soak the mushrooms in hot water for several minutes. Once the product swells, chop it. Take a small pan, pour water into it, send to the stove.
3. Boil the liquid, place chopped mushrooms in a container. Wait 10-12 minutes, add onion and daikon. Tomite the composition of 8 minutes.
4. Defrost shrimp fillet and crab meat in parallel, cut into small pieces. Dice tofu, add cheese, seafood and miso paste to the total mass.
5. Stir the soup thoroughly, cook for 7 minutes. Pour the finished dish into serving plates, sprinkle with dried cilantro.

Spinach Pork Miso Soup

• spinach - 30 gr.
• pork - 70 gr.
• Enoki (mushrooms) - 60 gr.
• sunflower oil - 10 gr.
• “Dasi” - 400 ml.
• miso paste - 40 gr.

1. Rinse pork, chop thin plates. Preheat the pan, add vegetable oil, fry the meat. Separate the spinach from the stalks. Put in boiling water for a few seconds.
2. Now spinach should be rinsed with cold water. Then chop the product into pieces about 3 cm in size. At the same time, send “Dasi” to warm up.
3. Warm the broth, add the miso paste. Boil the liquid for several minutes. Add pork and mushrooms. Mix the ingredients, cook the soup for another 7 minutes.

Chicken Miso Soup

• gobo (burdock) - 110 gr.
• chicken thigh - 1 pc.
• soya paste - 75 gr.
• daikon - 180 gr.
• soy wheat - 60 gr.
• Mitsuba - 30 gr.
• dashi - 130 ml.
• sake - 20 ml.

1. Rinse and chop the chicken thigh into small pieces. Next, send the product to a pot with boiling water. Put the finished chicken in a separate pan, add dashi and sake to it.
2. Put the pan on the stove, turn on the fire to a medium level, wait for the first bubbles to appear. After this, cook the composition for 25-30 minutes.
3. Next, chop the daikon into a small straw, clean the gobo, send the products to a common container. Stew the ingredients for 12 minutes. After the allotted time, add soy wheat and miso paste to the soup.
4. Stir the dish, boil the soup for a quarter of an hour. Turn off the heat, leave the composition on the stove, wait 20 minutes. Serve miso soup with Mitsuba.

Miso soup with perch

• conazansho (seasoning) - 15 gr.
• khachomis - 45 gr.
• Dasi broth - 750 ml.
• table salt - to taste
• Mega - 2 pcs.
• perch fillet - 250 gr.

1. Rinse the carcasses of perch, season with salt, and if possible fry the fish on the grill. Peel and cut the meat with thin plates, send into water.
2. Next, pour the “Dashi” broth into the pan, gently mix the hachomis. Arrange the carcasses of perch and honey on plates, pour the finished broth. Sprinkle each portion of the dish with the required amount of conasanso.

Turnip Miso Soup

• white turnip - 320 gr.
• dasi - 650 ml.
• soya paste - 20 gr.
• salt tastes good
• pepper - to taste
• fresh herbs - 35 gr.

1. Pour the broth into a suitable pot, send to the stove. Add allspice and salt, wait for it to boil. In parallel, clean the turnip, chop into pieces.
2. Send the root crop to a seething composition, simmer over low heat for 5-6 minutes. Add a little of the resulting broth to the miso paste, stir until smooth.
3. Slowly introduce the soy mixture into a common pot. Wait for the first bubbles to appear. Rinse the herbs, dip in the simmering broth for 1 minute.
4. Remove fresh herbs from boiling water, discard in a colander, rinse with running water. Dry the greens with a paper towel, chop finely.
5. Send chopped herbs to a common pot, stir well, cook soup for 10 minutes, turn off the burner. The dish can be served.

Chinese cabbage miso soup

• sunflower oil - 30 ml.
• chopped ginger - 25 gr.
• onions - 1 pc.
• carrots - 2 pcs.
• garlic - 4 cloves
• Chinese cabbage - 430 gr.
• rice vinegar - 27 ml.
• miso paste - 65 gr.
• tofu - 300 gr.
• ground pepper - 15 gr.
• green onions - 25 gr.

1. Place a 5 liter pan. on the stove, add vegetable oil, chopped carrots, chopped onions and garlic, chopped ginger.
2. Sauté the ingredients over low heat, stirring occasionally. After 10-12 minutes, add Chinese cabbage, rice vinegar and 2 liters to the pan. purified water.
3. Add the power of the stove to the maximum, wait for the composition to boil. With the appearance of the first bubbles, the fire must be reduced, and the pan should be covered. Stew the mixture for another 15-20 minutes.
4. Separately combine in a small container miso-paste and 70 ml. boiling water, stir well and pour into the total mass. Cut the tofu into cubes, send to the pot, do the same with green onions. Boil the dish for another 4-6 minutes.

Mushroom Miso Soup

• shiitake - 110 gr.
• Tofu cheese - 240 gr.
• “Dasi” broth - 900 ml.
• green onions - 25 gr.
• miso paste - 60 gr.

1. Chop the cheese into equal cubes, simultaneously heat the broth over low heat. Make sure that the composition does not boil. Rinse the shiitake thoroughly. Finely chop the dried mushrooms.
2. Send 30 gr. soya paste and cheese in a pan with broth. Cook for several minutes. After that, add the remaining miso-paste and cheese to the common ingredients.
3. Stir the resulting mass thoroughly. Turn off the hotplate. Pour the miso soup into plates, crumble fresh onions.

Wakame seaweed miso soup

• wakame (seaweed) - 35 gr.
• sesame oil - 25 gr.
• fresh vegetables - 200 gr.
• ground ginger - 20 gr.
• purified water - 1 l.
• miso paste - 85 gr.
• parsley - 20 gr.
• cilantro - 15 gr.

1. Put the algae in a small cup, pour a little warm water. Leave the product to swell for 5 minutes. Next chop the vegetables finely (celery, turnip, turnip, carrot).
2. Get rid of the water in which the algae were located, cut them into strips. Next, take a thick-bottomed frying pan, pour in sesame oil. Heat the container on the stove.
3. Pour the vegetables and ground ginger into the pan, pass the food for 4 minutes, and stir often. Then pour water, wait for the first bubbles to appear.
4. Place algae in boiling liquid, simmer components for 12-15 minutes under the lid. Turn off the hotplate, mix the miso paste. Serve soup with fresh cilantro and parsley.

Onion miso soup

• dasi - 700 ml.
• miso - 70 gr.
• tofu - 120 gr.
• leek - 1 pc.

1. Pour the “Dashi” broth into the pan, send to the stove. Wait for the composition to boil. Cut the cheese in equal cubes, send to the broth.
2. Chop the onion into thin strips, mix the miso paste with a small portion of the broth. Send the product in a common container, languish the composition for 5 minutes. It is important not to bring the contents to a bore. Serve with fresh leek.

Miso paste must be sent to the soup last. Do not boil, otherwise the soy product will lose its taste. Keep in mind that miso soup is cooked at once, its further heating is not allowed. Also, if you want to add noodles to the dish, you need to boil it for about 5 minutes in slightly salty water. Miso-paste is red, light and dark, you can add any to the soup, rely on personal preferences.

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