Ingredients with Measurements:
- 2 cups dashi stock
- 1 cup carrots, sliced
- 1/2 cup onion, sliced
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1/4 cup miso paste
- 1 tablespoon vegetable oil
- 2 green onions, chopped
- 1/4 cup tofu, cubed
- 1/4 cup shiitake mushrooms, sliced
Special equipment needed:
- Pot
- Ladle
- Knife
- Cutting board
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a pot over medium heat.
2. Add the sliced carrots and onions and sauté for 2-3 minutes.
3. Add the sake, mirin, and soy sauce and bring to a boil.
4. Reduce heat to low and simmer for 10 minutes.
5. Add the dashi stock and bring to a boil.
6. Reduce heat to low and simmer for 10 minutes.
7. Add the miso paste and stir until dissolved.
8. Add the tofu and shiitake mushrooms and simmer for 5 minutes.
9. Garnish with chopped green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 6g
- Carbohydrates: 14g
- Protein: 8g
Substitutions for ingredients:
- Chicken or vegetable stock can be used instead of dashi stock.
- Carrots can be substituted with other root vegetables such as sweet potatoes or parsnips.
- Onion can be substituted with leeks or shallots.
- Sake can be substituted with dry white wine.
- Mirin can be substituted with sweet sherry or rice vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Miso paste can be substituted with red or white miso.
Variations:
- Add cooked udon noodles or rice to make it a more filling meal.
- Add other vegetables such as spinach, kale, or bok choy.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Use a good quality miso paste for the best flavor.
- Adjust the amount of miso paste to taste.
- Don't boil the miso paste as it can destroy the flavor.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a garnish of chopped green onions.
Garnishes:
- Chopped green onions
- Sesame seeds
- Nori strips
Pairings:
- Serve with a side of steamed rice or udon noodles.
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the soup is too salty, add more dashi stock or water to dilute it.
- If the soup is too sweet, add more soy sauce or salt to balance it out.
Food safety advice:
- Make sure to cook the vegetables and tofu thoroughly to prevent foodborne illness.
Food history:
- Kasujiru is a traditional Japanese soup made with sake lees (kasu) and miso paste.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve hot as a comforting meal on a cold day.
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Region: Japanese