味噌汁「 Miso Soup」

Ohayou!

Today i'm gonna show you how to make misoshiru aka miso soup! >,<

is a traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed. Many ingredients are added depending on regional and seasonal recipes, and personal preference.

Miso soup, delicate but intensely flavored soup, like chicken soup for the Japanese soul — minus the chicken. And it's just as easy to make if you have the right ingredients. 

The Ingredients

4 c. fresh, cold water

A 2 or 3-qt. pot

A hotplate or stovetop

A long piece of konbu seaweed

4 tbsp. bonito flakes

A small mesh strainer

1/4 lb. soft tofu, cut into small cubes

2 wakame seaweed

4 red or white miso paste

3 chopped scallions

A small ladle

A spoon or whisk

And a medium-sized bowl

STEP 1 

Put water on stove 

Pour the water into the pot and place it on the stove or hotplate at medium heat. 

STEP 2 

Add konbu 

Break off a 4 to 6-inch piece of konbu and add it to the water. 

**Konbu—also known as sea cabbage or kelp—is available at most health food stores. 

STEP 3 

Simmer & remove 

Simmer the konbu for 15 minutes, then remove it from the water and throw it away. 

STEP 4 

Add bonito

Add bonito flakes to the pot and simmer on medium-low heat for 5 minutes. If you prefer a more intense fish flavor, steep the flakes for 10, 15, or even 20 minutes—the longer you steep them, the stronger the flavor. 

STEP 5 

Remove bonito 

With a small mesh strainer, remove the bonito flakes and discard them. 

STEP 6 

Add tofu & wakame 

Add the tofu chunks and wakame and simmer for 5 minutes on low heat. 

When making miso soup, never bring the broth to a boil—it will muddy all the distinct flavors. 

**Wakame—is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads.

STEP 7 

Stir miso paste & broth

Ladle about a cup of the broth into a medium-sized bowl containing the miso paste, and stir with a long chopstick or spoon until it dissolves. 

STEP 8 

Pour broth 

Once the miso paste is dissolved, pour the broth back in the pot and stir. 

Miso paste will keep in the fridge for nearly a year; bonito flakes, wakame, and konbu will last indefinitely in the cupboard. 

STEP 9 

Add scallions 

Keeping the heat on low, add the chopped scallions and simmer for a final 5 minutes. Ahhh, miso. 

Miso soup is routinely served at breakfast in Japanese homes and restaurants.

OWATTA YO! 

いただきます !