Ingredients with Measurements:
- 4 cups water
- 1/4 cup shottsuru (Japanese fish sauce)
- 1/4 cup miso paste
- 1/2 block of firm tofu, diced
- 1/2 cup sliced shiitake mushrooms
- 1/4 cup chopped scallions
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Soup pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a soup pot, heat the vegetable oil over medium heat.
2. Add the sliced shiitake mushrooms and sauté for 2-3 minutes until they start to soften.
3. Add the water and shottsuru to the pot and bring to a boil.
4. Reduce the heat to low and let the soup simmer for 5 minutes.
5. Add the diced tofu to the pot and let it cook for another 2-3 minutes.
6. In a small bowl, mix the miso paste with a ladleful of the soup broth until it dissolves.
7. Add the miso mixture to the soup pot and stir well.
8. Let the soup simmer for another 2-3 minutes.
9. Season with salt and pepper to taste.
10. Serve the soup hot in soup bowls, garnished with chopped scallions.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 110
Fat: 6g
Carbohydrates: 7g
Protein: 8g
Sodium: 1600mg
Substitutions for ingredients:
- Shottsuru can be substituted with soy sauce or fish sauce.
- Miso paste can be substituted with soybean paste or red miso paste.
- Firm tofu can be substituted with silken tofu or tempeh.
- Shiitake mushrooms can be substituted with other types of mushrooms.
Variations:
- Add cooked udon noodles or soba noodles to the soup for a heartier meal.
- Add cooked chicken or shrimp for a non-vegetarian version.
- Add chopped seaweed or spinach for extra nutrition.
Tips and tricks:
- Be careful not to boil the miso paste, as it can lose its flavor and nutritional benefits.
- Use a ladle to dissolve the miso paste in a small bowl before adding it to the soup, to avoid clumps.
- Adjust the amount of shottsuru and miso paste to your taste preference.
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 hot, stirring occasionally.
Presentation ideas:
Serve the soup in traditional Japanese soup bowls, garnished with chopped scallions.
Garnishes:
Chopped scallions, chopped cilantro, sesame seeds, red pepper flakes.
Pairings:
Serve the soup with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Edamame, cucumber salad, seaweed salad, miso-glazed eggplant.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
- If the soup is too bland, add more shottsuru or miso paste to taste.
Food safety advice:
Make sure to cook the soup thoroughly and store it in the refrigerator promptly to avoid bacterial growth.
Food history:
Shottsuru is a traditional Japanese fish sauce made from fermented fish and salt. It has been used in Japanese cuisine for centuries.
Flavor profiles:
This soup has a savory, umami flavor from the shottsuru and miso paste, balanced by the sweetness of the tofu and the earthiness of the shiitake mushrooms.
Serving suggestions:
Serve the soup as a light lunch or dinner, or as a starter for a Japanese-themed meal.
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Region: Japanese