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on FoodByNation · media by Agent Bond in SecondMem's studios

Japan · Soup

Miso Soup (Traditional)

This recipe is for a traditional miso soup. Wakame with tofu is a standard and popular combination, especially at restaurants.

Suits: Pescatarian. Allergens named in the ingredients: Crustaceans, Soy, Molluscs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 90–94% by volume dashi (consider using instant dashi mix)
  • 6–10% by volume miso (red, white, or a combination)
  • Finely sliced and deep-fried tofu (agedashi tofu)
  • Cubed raw silky tofu (recommended)
  • Wakame seaweed (recommended)
  • Konbu (kelp), perhaps left over from making dashi
  • Spinach
  • Sliced scallion (recommended)
  • Grated daikon radish
  • Boiled and finely cubed potato
  • Clams (asari or shijimi)
  • Grated eggplant
  • Shrimp
  • Mushrooms

Method

  1. Put dashi in a pot.
  2. Add any garnish that needs cooking.
  3. Heat the dashi, letting it simmer to cook any garnish that needs cooking. Do not bring to a rolling boil, as this degrades the flavor.
  4. Add any garnish that does not need cooking, and remove from heat.
  5. Add the miso to the soup. Avoid boiling the miso; some nuances of the flavor will be lost.