Ingredients with Measurements:
- 1 tablespoon Kinkoji (fermented rice seasoning)
- 1 Unshiu orange (peeled and segmented)
- 1 tablespoon miso paste
- 2 cups dashi broth
- 1 green onion (sliced)
- 1/2 cup silken tofu (diced)
- 1/4 cup wakame seaweed (soaked and chopped)
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, bring the dashi broth to a boil.
2. Add the Kinkoji and stir until dissolved.
3. Add the Unshiu orange segments and simmer for 2 minutes.
4. Add the miso paste and stir until dissolved.
5. Add the sliced green onion, diced tofu, and chopped wakame seaweed.
6. Simmer for another 2 minutes.
7. Season with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Serve hot
Serving size:
- 2 servings
Nutritional information:
- Calories: 120
- Fat: 4g
- Carbohydrates: 14g
- Protein: 8g
Substitutions for ingredients:
- Kinkoji: can be substituted with furikake seasoning
- Unshiu orange: can be substituted with any sweet citrus fruit
- Dashi broth: can be substituted with vegetable or chicken broth
- Miso paste: can be substituted with soy sauce or tamari sauce
- Silken tofu: can be substituted with firm tofu or cooked chicken
- Wakame seaweed: can be substituted with any seaweed or spinach
Variations:
- Add cooked udon noodles or rice for a heartier meal
- Add sliced shiitake mushrooms for extra umami flavor
- Add a beaten egg for a more filling soup
Tips and tricks:
- Soak the wakame seaweed in cold water for 5 minutes before chopping to rehydrate it
- Use a spoon to scoop out the miso paste and dissolve it in a small bowl of hot broth before adding it to the pot to prevent clumping
- Adjust the amount of miso paste to your liking
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot over medium heat until hot
Presentation ideas:
- Serve in individual bowls with a sprinkle of sliced green onion on top
Garnishes:
- Sliced green onion
- Sesame seeds
- Shichimi togarashi (Japanese seven spice)
Pairings:
- Steamed rice
- Grilled fish or chicken
Suggested side dishes:
- Edamame
- Pickled vegetables
Troubleshooting advice:
- If the miso paste clumps, use a whisk to dissolve it or strain the soup through a sieve
Food safety advice:
- Make sure to cook the soup until it reaches a temperature of 165°F to prevent foodborne illness
Food history:
- Miso soup is a traditional Japanese soup made with miso paste and dashi broth. It is a staple in Japanese cuisine and is often served as a breakfast food.
Flavor profiles:
- Salty, savory, umami, sweet
Serving suggestions:
- Serve as a light meal or as a side dish to a larger meal
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Region: Japanese