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Miso Soup (Traditional)

Miso Soup (Traditional) — a soup recipe, 14 ingredients.

Soup

contains eggscontains shellfish

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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

Steps

  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0