Ingredients with Measurements:
- 4 cups of dashi stock
- 3 tablespoons of miso paste
- 1 sudachi fruit, juiced
- 1 block of silken tofu, cubed
- 2 green onions, sliced
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- 1 teaspoon of grated ginger
- 1 teaspoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- Soup pot
- Whisk
Step-by-step instructions:
1. In a soup pot, heat the dashi stock over medium heat.
2. In a small bowl, whisk together the miso paste and sudachi juice until smooth.
3. Add the miso mixture to the soup pot and stir until well combined.
4. Add the cubed tofu, sliced green onions, soy sauce, mirin, sake, grated ginger, and sesame oil to the pot.
5. Season with salt and pepper to taste.
6. Bring the soup to a simmer and cook for 5-7 minutes until the tofu is heated through and the flavors have melded together.
7. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 105
Fat: 5g
Carbohydrates: 7g
Protein: 9g
Sodium: 1076mg
Substitutions for ingredients:
- Dashi stock can be substituted with vegetable or chicken broth.
- Miso paste can be substituted with soybean paste or red miso paste.
- Sudachi fruit can be substituted with lime or lemon juice.
- Silken tofu can be substituted with firm tofu or tempeh.
- Green onions can be substituted with chives or scallions.
- Soy sauce can be substituted with tamari or coconut aminos.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry sherry or white wine.
- Grated ginger can be substituted with ground ginger or ginger paste.
- Sesame oil can be substituted with vegetable oil or olive oil.
Variations:
- Add cooked udon noodles or soba noodles to make it a heartier meal.
- Add sliced mushrooms or bok choy for extra vegetables.
- Add a beaten egg for a protein boost.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Use a whisk to ensure the miso paste is fully dissolved in the soup.
- Do not boil the soup as it can cause the miso to separate and become grainy.
- Adjust the seasoning to your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers 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 individual bowls and garnish with sliced green onions and a wedge of sudachi fruit.
Garnishes:
Sliced green onions and a wedge of sudachi fruit.
Pairings:
- Serve with a side of steamed rice or crusty bread.
- Pair with a light salad or vegetable stir-fry.
Suggested side dishes:
Steamed rice or crusty bread, light salad, or vegetable stir-fry.
Troubleshooting advice:
- If the miso paste separates and becomes grainy, try whisking it again or blending the soup with an immersion blender.
- If the soup is too salty, add more water or broth to dilute the seasoning.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F (74°C).
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Sudachi is a small green citrus fruit that is native to Japan. It is commonly used in Japanese cuisine for its tart and acidic flavor. 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 side dish or part of a larger meal.
Flavor profiles:
The Sudachi-Miso Soup has a savory and slightly tangy flavor from the miso paste and sudachi juice. The tofu adds a creamy texture to the soup, while the green onions and ginger add a fresh and aromatic flavor.
Serving suggestions:
Serve the Sudachi-Miso Soup as a light and healthy meal or as a side dish to a larger Japanese-inspired meal.
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Region: Japanese