Ushiojiru Soup with Miso Recipe

Ingredients with Measurements:
- 4 cups dashi stock
- 1/2 cup miso paste
- 1/2 cup sliced green onions
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced carrots
- 1/2 cup sliced daikon radish
- 1/2 cup sliced konnyaku noodles
- 1/2 cup sliced tofu
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- Salt and pepper to taste

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 sliced green onions, shiitake mushrooms, carrots, daikon radish, and konnyaku noodles to the pot.

3. Reduce the heat to medium and simmer for 10 minutes, or until the vegetables are tender.

4. Add the tofu to the pot and simmer for an additional 5 minutes.

5. In a small bowl, whisk together the miso paste, soy sauce, mirin, and sake until smooth.

6. Add the miso mixture to the pot and stir until well combined.

7. Season the soup with salt and pepper to taste.

8. Ladle the soup into bowls and serve hot.


- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 12g
- Protein: 8g

Substitutions for ingredients:
- Instead of dashi stock, you can use vegetable or chicken broth.
- Instead of konnyaku noodles, you can use soba noodles or rice noodles.
- Instead of tofu, you can use chicken or shrimp.

Variations:
- Add sliced cabbage or bok choy for extra vegetables.
- Use red miso paste for a stronger flavor.
- Add chili flakes for a spicy kick.

Tips and tricks:
- Be careful not to boil the miso paste, as it can become grainy and lose its flavor.
- Use a ladle to gently stir the soup to avoid breaking up the tofu.

Storage instructions:
- Store 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:
- Garnish with sliced green onions and shiitake mushrooms.

Garnishes:
- Sliced green onions
- Shiitake mushrooms

Pairings:
- Serve with steamed rice or a side salad.

Suggested side dishes:
- Steamed rice
- Side salad

Troubleshooting advice:
- If the miso paste is too salty, add more dashi stock to dilute the flavor.

Food safety advice:
- Make sure to cook the vegetables and noodles until they are tender to avoid any foodborne illnesses.

Food history:
- Ushiojiru soup is a traditional Japanese soup made with dashi stock and various vegetables.

Flavor profiles:
- Savory, umami, slightly sweet

Serving suggestions:
- Serve hot as a main dish or appetizer.

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Region: Japanese

Taste: Savory, Umami, Salty, Nutty, Tangy