How long to cook miso soup?

It takes half an hour to make miso soup from miso paste and dashi broth.

How to make Japanese miso soup

(for 8 servings)
Dashi broth (dashi) – 8 cups, about 2 liters
Miso paste (choice of white, mixed or red) – 6 tablespoons
Tofu cheese – 300 grams
Wakame (sea kelp) or nori (red seaweed) seaweed) – two sheets

How to cook Japanese miso soup
1. Measure out 8 cups of dashi broth and 6 tablespoons of miso paste.
2. Cut the tofu into cubes (the size of the cube is approximately 1 cm x 1 cm).
3. Soak wakame for 10 minutes in water. If you replace wakame with nori, then you should not soak it.
4. Rinse wakame, cut into strips.
5. Bring the finished dashi broth to a boil.
6. Add the prepared tofu to the dashi broth.
7. Add dashi wakame to the broth.
8. Mix all products.
9. Add 6 tablespoons of miso paste to dashi broth.
10. Thoroughly stir the soup until the miso paste is completely dissolved.
11. Pour the soup into bowls or bowls.
12. Ready soup can be served with sprigs of parsley or green onions.

Tasty Facts

Miso soup is one of the most famous dishes in Japanese cuisine. The dish is very ancient (over 750 years old) and very revered by the Japanese. Its difference from those soups to which we are used to cooking is that you can not eat it, but drink it.

– In Russia, miso is most often sold in the form of a paste with a very thick consistency. Miso paste is obtained by fermenting soybeans, wheat, rice, barley, or a mixture of these products. For fermentation, molds of a special type are used. Along with rice, miso forms the basis of Japanese food culture. There are three types of miso used in soup today: white miso (based on rice, wheat, or barley), red miso (prepared by fermenting soybeans), and mixed miso.

Miso soup is made from dashi (“dashi”) broth, the basis of many Japanese sauces and soups. The broth consists of the following components: bonito (tuna meat powder), kombu (plates from Japanese seaweed), niboshi (dried anchovies without salt). All these products can be found in the East Asian section of the supermarket. If these products are not on sale, kombu can be replaced with red nori seaweed, and niboshi anchovies with ordinary salted anchovies. But if using salted anchovies, be extra careful when adding salt to the miso soup.

– To prepare miso soup, you can purchase a ready-made dry mix (very convenient: boil in broth or boiling water – and the base for miso soup is ready). The cost of the mixture in Moscow for April July 2019 is 400 rubles / 500 grams.

– Important! Miso soup should not be boiled after adding cooked miso paste as it loses its beneficial properties. Don’t make miso soup ahead of time. It is important to cook as much as you can eat at one time.

– Miso soup is served in small bowls: first the broth is drunk, and then the remaining thick part of the soup is eaten with chopsticks.