Miso Soup Recipe
Miso paste (soy bean paste) comes in a variety of flavours, textures and colours. Generally white pastes are sweeter and red pastes are salty.
- 4 cups of fish or chicken stock
- 1 onion or several spring onions (scallions)
- 4 heaped tablespoons of miso (soy bean paste)
Basic Miso Soup Broth
Peel and either slice or finely chop the onion. Bring the stock to
the boil in a large saucepan and simmer. Add the onion. Cook the onion
until it is tender and translucent. Mix a small amount of water with the
misoto form a smooth paste of pouring consistency. Add the miso paste to
the stock and onions. Simmer for 10 minutes. Garnish with your choice from
the following list. Remember that presentation is very important in
Japanese cuisine so try to choose colour contrasting garnishes. Simmer
gently just to heat the garnish through and serve immediately.
In Japan, Miso Soup is often served with every meal. At breakfast, the
broth is usually very light and soothing to drink. As the day progresses,
moregarnishes are added and the soup becomes more substantial. Each family
has their own special way of preparing Miso Soup.
- Cooked noodles.
cooked potato or sweet potato.
- Thinly sliced tenderpork meat
(boiled slightly with the excess oil and fat drained off).
Shitake mushrooms (soaked in water then shredded).
- Tofu - sliced
- Spring onions (scallions).
- Dried seaweed (soaked
in water then shredded).
- Shredded spinach or Bok
- Thinly sliced raw carrot.
- Mung bean
- Snow peas (Mangetout).
- Cooked shrimp or
- Bonito flakes (Katsuo Bushi, dried fish flakes).
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