Ingredients with Measurements:
- 1/2 cup dried hijiki seaweed
- 4 cups water
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons miso paste
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup cubed firm tofu
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Rinse the hijiki seaweed in cold water and soak it in water for 10 minutes.
2. In a pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté until the onion is translucent.
3. Add the soaked hijiki seaweed and 4 cups of water to the pot. Bring to a boil and then reduce the heat to low. Simmer for 10 minutes.
4. In a small bowl, mix the miso paste, soy sauce, rice vinegar, and sugar with 1/4 cup of the soup broth until smooth.
5. Add the sliced shiitake mushrooms and cubed tofu to the pot and simmer for another 5 minutes.
6. Remove the pot from the heat and stir in the miso mixture.
7. Season with salt and pepper to taste.
8. Serve the soup hot, garnished with sliced green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 94
- Fat: 4g
- Carbohydrates: 10g
- Protein: 6g
Substitutions for ingredients:
- Dried wakame seaweed can be used instead of hijiki seaweed.
- Button mushrooms can be used instead of shiitake mushrooms.
- Any type of vinegar can be used instead of rice vinegar.
Variations:
- Add cooked udon noodles to the soup for a heartier meal.
- Use vegetable broth instead of water for a richer flavor.
- Add sliced carrots or daikon radish for extra vegetables.
Tips and Tricks:
- Be sure to soak the hijiki seaweed before cooking to remove any sand or debris.
- Use a whisk to mix the miso paste with the soup broth to prevent lumps.
- Adjust the amount of miso paste to your taste preference.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation Ideas:
- Serve the soup in individual bowls with a sprinkle of sesame seeds on top.
Garnishes:
- Sliced green onions, sesame seeds, or nori strips.
Pairings:
- Serve the soup with steamed rice and a side of pickled vegetables.
Suggested Side Dishes:
- Edamame beans, cucumber salad, or miso-glazed eggplant.
Troubleshooting Advice:
- If the soup is too salty, add more water or vegetable broth to dilute the flavor.
Food Safety Advice:
- Be sure to properly store and refrigerate leftover soup to prevent foodborne illness.
Food History:
- Hijiki seaweed is a popular ingredient in Japanese cuisine and is known for its high nutritional value.
Flavor Profiles:
- This soup has a savory and slightly sweet flavor from the miso paste and sugar.
Serving Suggestions:
- Serve the soup as a light and healthy meal or as a starter to a larger meal.
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Region: Japanese