Soup > Japanese > Japanese Miso Soup

Miso Soup with Burdock Root and Wakame Recipe

Ingredients with Measurements:
- 4 cups of water
- 1/4 cup of dried wakame seaweed
- 1/2 cup of sliced burdock root
- 1/4 cup of white miso paste
- 1/4 cup of chopped scallions
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:

1. In a medium pot, bring water to a boil.
2. Add the dried wakame and sliced burdock root to the pot and let it simmer for 10 minutes.
3. In a small bowl, mix the miso paste with a little bit of the soup broth until it dissolves.
4. Add the miso mixture to the pot and stir well.
5. Add the chopped scallions, soy sauce, and sesame oil to the pot and stir well.
6. Season with salt and pepper to taste.
7. Let the soup simmer for another 5 minutes.
8. Serve hot.


- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Simmering temperature
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 70
- Total fat: 2g
- Total carbohydrates: 11g
- Protein: 4g

Substitutions for ingredients:
- Dried wakame seaweed can be substituted with other types of seaweed.
- Burdock root can be substituted with carrots or daikon radish.
- White miso paste can be substituted with other types of miso paste.

Variations:
- Add tofu, mushrooms, or other vegetables to the soup.
- Use chicken or vegetable broth instead of water.

Tips and tricks:
- Soak the dried wakame in cold water for a few minutes before adding it to the soup to rehydrate it.
- Cut the burdock root into thin slices to ensure it cooks evenly.
- Do not boil the miso paste as it can destroy its flavor.

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 medium heat until it is hot.

Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped scallions on top.

Garnishes:
- Chopped scallions, sesame seeds, or nori strips.

Pairings:
- Serve the soup with a side of steamed rice or a salad.

Suggested side dishes:
- Steamed rice, cucumber salad, or edamame.

Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
- If the soup is too thick, add more water or broth to thin it out.

Food safety advice:
- Make sure to wash the burdock root thoroughly before slicing it.

Food history:
- Miso soup is a traditional Japanese soup made with miso paste and other ingredients such as tofu, seaweed, and vegetables.

Flavor profiles:
- The soup has a savory and slightly sweet flavor from the miso paste, with a slight crunch from the burdock root and a salty taste from the seaweed.

Serving suggestions:
- Serve the soup as a light and healthy meal for lunch or dinner.

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Region: Japanese

Taste: Umami, Savory, Salty, Earthy