Soup > Japanese > Miso Soup > Wakame Miso Soup

Shottsuru and Wakame Soup Recipe

Ingredients with Measurements:
- 4 cups of water
- 1/2 cup of shottsuru (Japanese fish sauce)
- 1/2 cup of dried wakame seaweed
- 1/2 cup of sliced green onions
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced carrots
- 1/2 cup of sliced celery
- 1 tablespoon of vegetable oil
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:

1. In a pot, heat the vegetable oil over medium heat.
2. Add the sliced green onions, shiitake mushrooms, carrots, and celery. Cook for 5 minutes or until the vegetables are slightly softened.
3. Add the water and shottsuru to the pot. Bring to a boil.
4. Reduce the heat to low and add the dried wakame seaweed. Simmer for 10 minutes.
5. Season with salt and pepper to taste.
6. Serve hot.

- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
- Medium heat for sautéing vegetables
- High heat for boiling water and shottsuru
- Low heat for simmering soup
Serving size:
- 4 servings

Nutritional information:
- Calories: 80
- Fat: 3g
- Carbohydrates: 12g
- Protein: 4g
- Fiber: 3g

Substitutions for ingredients:
- Shottsuru can be substituted with soy sauce or fish sauce.
- Wakame seaweed can be substituted with other types of seaweed.
- Shiitake mushrooms can be substituted with other types of mushrooms.
- Carrots and celery can be substituted with other vegetables such as bok choy or spinach.

- Add cooked udon noodles or rice to make it a more filling meal.
- Add tofu for extra protein.
- Add miso paste for a richer flavor.

Tips and tricks:
- Soak the dried wakame seaweed in water for 5 minutes before adding it to the soup to rehydrate it.
- Do not overcook the vegetables to maintain their texture and flavor.
- Adjust the amount of shottsuru according to your taste preference.

Storage instructions:
- Store the 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 heated through.

Presentation ideas:
- Serve the soup in individual bowls and garnish with sliced green onions or sesame seeds.

- Sliced green onions
- Sesame seeds

- Serve with steamed rice or Japanese pickles.

Suggested side dishes:
- Grilled fish or chicken
- Tempura vegetables

Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.

Food safety advice:
- Make sure to cook the soup until it reaches a boiling point to ensure that it is safe to consume.

Food history:
- Shottsuru is a traditional Japanese fish sauce that has been used in Japanese cuisine for centuries.

Flavor profiles:
- Salty, umami, and slightly sweet.

Serving suggestions:
- Serve hot as a light meal or appetizer.

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Region: Japanese

Taste: Savory, Umami, Salty, Tangy, Briny