Soup > Asian Soups > Japanese Soups

Oto Miso Soup Recipe

Ingredients with Measurements:
- 4 cups dashi stock
- 1/2 cup oto (dried bonito flakes)
- 1/4 cup miso paste
- 1 block tofu, diced
- 1/4 cup chopped scallions
- 1/4 cup sliced shiitake mushrooms
- 1/4 cup sliced bamboo shoots
- 1/4 cup sliced carrots
- 1/4 cup sliced daikon radish
- 1/4 cup sliced wakame seaweed

Special equipment needed:
- Large pot
- Ladle
- Soup bowls

Step-by-step instructions:
1. In a large pot, bring the dashi stock to a boil.
2. Add the oto (dried bonito flakes) and simmer for 5 minutes.
3. Strain the oto from the stock and return the stock to the pot.
4. Add the miso paste to the stock and whisk until dissolved.
5. Add the tofu, scallions, shiitake mushrooms, bamboo shoots, carrots, daikon radish, and wakame seaweed to the pot.
6. Simmer for 5-10 minutes or until the vegetables are tender.
7. Ladle the soup into bowls and serve hot.


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

Nutritional information:
Calories per serving: 120
Fat per serving: 5g
Protein per serving: 10g
Carbohydrates per serving: 10g
Fiber per serving: 3g
Sodium per serving: 800mg

Substitutions for ingredients:
- Dashi stock can be substituted with vegetable or chicken stock.
- Oto (dried bonito flakes) can be substituted with dried shiitake mushrooms.
- Miso paste can be substituted with soy sauce or tamari.
- Tofu can be substituted with cooked chicken or shrimp.
- Shiitake mushrooms can be substituted with button mushrooms.
- Bamboo shoots can be substituted with water chestnuts.
- Daikon radish can be substituted with turnips.
- Wakame seaweed can be substituted with nori or kelp.

Variations:
- Add cooked udon noodles to the soup for a heartier meal.
- Use different types of miso paste for different flavors.
- Add a beaten egg to the soup for added protein.
- Add chili flakes or hot sauce for a spicy kick.

Tips and tricks:
- Be careful not to boil the miso paste as it can become grainy.
- Add the vegetables in order of cooking time, starting with the ones that take the longest to cook.
- Use a ladle to stir the soup gently to avoid breaking up the tofu.

Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in traditional Japanese soup bowls and garnish with sliced scallions.

Garnishes:
Sliced scallions, sesame seeds, nori strips, or a drizzle of sesame oil.

Pairings:
Serve the soup with steamed rice and a side of pickled vegetables.

Suggested side dishes:
Edamame, gyoza, or a simple green salad.

Troubleshooting advice:
If the soup is too salty, add more water or stock to dilute the saltiness.

Food safety advice:
Make sure to cook the vegetables thoroughly to avoid any foodborne illnesses.

Food history:
Miso soup is a traditional Japanese soup made with miso paste and dashi stock. It is a staple in Japanese cuisine and is often served as a breakfast food.

Flavor profiles:
The soup has a savory, umami flavor from the miso paste and dashi stock. The vegetables add a slight sweetness and crunch to the soup.

Serving suggestions:
Serve the soup as a light meal or as a starter to a larger 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

Taste: Savory, Umami, Tangy, Salty, Mild