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Recipe: Delicious Basic Miso Soup

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Slowly loosen up the miso with a spoon inside the ladle or strainer; the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately. Sprinkle with chopped spring onions to add colour and fragrance. You can cook Basic Miso Soup using 18 ingredients and 4 steps. Here is how you cook it.

Ingredients of Basic Miso Soup

  1. It’s 4 cups of Dashi Stock *find about ‘Dashi Stock’ at http://www.hirokoliston.com/dashi-stock/.
  2. You need 3-4 tablespoons of Miso.
  3. You need 2 of Spring Onion *finely chopped.
  4. Prepare of <Add two or three of the following>.
  5. You need of *Note: Large vegetables need to be cut into small pieces or slices.
  6. You need 1/2-1 block of Tofu *Momen of Silken Tofu.
  7. It’s 1 tablespoon of Dried Chopped Wakame.
  8. Prepare 1 of Potato.
  9. Prepare 1/2-1 of Onion.
  10. You need 1/2 of Carrot.
  11. Prepare 4-5 of Snow Peas.
  12. Prepare 1/4 bunch of Spinach.
  13. It’s 4-5 of Green Beans.
  14. You need 1/2 of small Eggplant.
  15. Prepare 1 sheet of ‘Abura-age’ (Fried Thin Tofu).
  16. It’s 2-3 of Shiitake.
  17. It’s 1/2 pack of Shimeji.
  18. Prepare 5 cm of Daikon.

Miso soup is a quick, easy, and light soup and is a staple of Japanese cuisine. This basic recipe is a simple vegetarian and vegan version of the classic miso soup you'll find served in Japanese restaurants and sushi restaurants along with just about everything. Miso soup 味噌汁 is a warm and comforting Japanese soup prepared with a soup stock (Dashi) and miso paste. It is the soul food for the Japanese which serve together with rice.

Basic Miso Soup step by step

  1. Heat Dashi Stock (OR Water & Dashi Powder) in a large saucepan or a pot, add the ingredients of your choice (except Tofu) and cook them in the stock until soft. *Note: Use about 2 teaspoons Dashi Powder for 4 cups Water OR according to the instruction on the package..
  2. *Note: If you wish to add Tofu to your Miso Soup, you don’t need to cook Tofu and Tofu can be easily broken. Add Tofu after you season the soup with Miso..
  3. Season the soup with Miso. *Note: The important point to remember is that you should remove the soup from the heat when it’s just about to start boiling after adding Miso. If you boil it for too long, the wonderful aroma of Miso will be lost. That’s what I was taught..
  4. Sprinkle with finely chopped Spring Onions and serve..

Many non-Japanese are familiar with miso soup as many Japanese restaurants serve it with rice, salad and the main dish as the bento set. In a medium saucepan bring the water and kombu to a boil. Turn heat down to low and remove kombu, dry and reserve for another use. Transfer ½ cup of broth to a small bowl, and whisk with miso paste until well blended. Turn off the heat, and return the miso mixture to the saucepan.

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Qummi44 Share recipes via blog posts, recipes that are easy to follow. A large collection of recipes that have been shared, follow step by step if you are interested in these recipes. Hopefully this can be useful for all of us.

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