Ingredients with Measurements:
- 4 cups of water
- 1 piece of kombu (dried kelp)
- 1/2 cup of bonito flakes
- 3 tablespoons of miso paste
- 1/2 block of silken tofu, cubed
- 2 green onions, thinly sliced
- 1 sheet of nori, cut into small pieces
- 1 teaspoon of sesame oil
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Fine-mesh strainer
- Soup ladle
Step-by-Step Instructions:
1. In a large pot, add 4 cups of water and the kombu. Let it soak for at least 30 minutes.
2. Heat the pot over medium heat and bring the water to a boil. Remove the kombu and add the bonito flakes.
3. Let the bonito flakes simmer for 5 minutes, then strain the broth through a fine-mesh strainer.
4. Return the broth to the pot and add the cubed tofu, sliced green onions, and nori pieces.
5. In a small bowl, mix the miso paste with a ladleful of the hot broth until smooth.
6. Add the miso paste to the pot and stir gently to combine.
7. Add salt and pepper to taste.
8. Drizzle sesame oil over the soup and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 85
Fat: 4g
Carbohydrates: 6g
Protein: 7g
Sodium: 800mg
Substitutions for ingredients:
- Dried shiitake mushrooms can be used instead of bonito flakes for a vegetarian version.
- Firm tofu can be used instead of silken tofu.
- Scallions can be used instead of green onions.
Variations:
- Add cooked udon noodles for a heartier soup.
- Add sliced mushrooms for extra flavor and texture.
- Add cooked shrimp or chicken for a protein boost.
Tips and Tricks:
- Do not let the miso soup boil after adding the miso paste, as it can cause the miso to lose its flavor and texture.
- Use a ladle to mix the miso paste with the hot broth to prevent lumps.
- Adjust the amount of miso paste according to your taste preference.
Storage Instructions:
Leftover miso soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the miso soup in a pot over low heat until heated through.
Presentation Ideas:
Serve the miso soup in individual bowls and garnish with extra sliced green onions and nori pieces.
Garnishes:
Sliced green onions, nori pieces, sesame seeds, and chili flakes.
Pairings:
Steamed rice, sushi, or a side salad.
Suggested Side Dishes:
Edamame, seaweed salad, or pickled vegetables.
Troubleshooting Advice:
- If the miso soup is too salty, add more water or broth to dilute the saltiness.
- If the miso soup is too thin, add more miso paste to thicken it.
Food Safety Advice:
- Make sure to discard any spoiled or expired ingredients.
- Wash your hands and utensils before preparing the recipe.
- Store leftover miso soup properly in the refrigerator.
Food History:
Miso soup is a traditional Japanese soup made with miso paste, which is a fermented soybean paste. It is commonly served as a breakfast food in Japan and is known for its health benefits.
Flavor Profiles:
Savory, umami, and slightly salty.
Serving Suggestions:
Serve the miso soup as a light meal or as a starter to a Japanese-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese