Ingredients with Measurements:
- 4 cups of dashi broth
- 2 tablespoons of miso paste
- 1/2 cup of sliced tatami iwashi (dried baby sardines)
- 1/2 cup of sliced green onions
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of cubed tofu
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- Soup pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a soup pot, bring the dashi broth to a boil over medium-high heat.
2. Add the sliced tatami iwashi, green onions, and shiitake mushrooms to the pot.
3. Reduce the heat to medium-low and let the soup simmer for 5 minutes.
4. Add the cubed tofu to the pot and let it cook for another 2 minutes.
5. In a small bowl, mix the miso paste with a ladle of the soup broth until it dissolves.
6. Add the miso mixture to the soup pot and stir well.
7. Add the soy sauce, sesame oil, salt, and pepper to taste.
8. Let the soup simmer for another 2 minutes.
9. Serve the soup hot in soup bowls.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for boiling, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 90
Fat: 4g
Carbohydrates: 7g
Protein: 8g
Sodium: 800mg
Substitutions for ingredients:
- Dried bonito flakes or anchovy broth can be used instead of dashi broth.
- Any type of miso paste can be used.
- Sliced dried shrimp or anchovies can be used instead of tatami iwashi.
- Any type of mushroom can be used instead of shiitake mushrooms.
- Chicken or pork can be used instead of tofu.
Variations:
- Add cooked soba noodles or rice to the soup for a heartier meal.
- Add sliced carrots, daikon radish, or bok choy for more vegetables.
- Use chicken or pork broth instead of dashi broth for a meatier flavor.
Tips and tricks:
- Be careful not to boil the miso paste, as it can lose its flavor and nutritional value.
- Adjust the amount of miso paste, soy sauce, and salt according to your taste preference.
- To make the soup spicier, add a pinch of red pepper flakes or shichimi togarashi.
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 it comes to a simmer.
Presentation ideas:
- Garnish the soup with sliced green onions, chopped cilantro, or toasted sesame seeds.
- Serve the soup with a side of steamed rice or a salad.
Pairings:
- Serve the soup with a side of Japanese pickles or tempura for a complete meal.
Suggested side dishes:
- Steamed rice
- Salad
- Japanese pickles
- Tempura
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute it.
- If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure to cook the soup thoroughly to prevent any foodborne illnesses.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Tatami iwashi is a traditional Japanese snack made from dried baby sardines that are grilled and seasoned with soy sauce and sugar.
Flavor profiles:
- The soup has a savory and umami flavor from the miso paste and dashi broth, with a slight sweetness from the tatami iwashi.
Serving suggestions:
- Serve the soup as a light and healthy meal for lunch or dinner.
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Region: Japanese