Miso Soup
The Quirky Foodster Team
Ingredients
Method
- Bring the dashi broth to a gentle simmer in a pot.
- Add the softened wakame and tofu cubes.
- Reduce the heat to low, and dissolve the miso paste by pressing it through a sieve or ladle directly into the broth, stirring gently.
- Warm through without letting the soup boil, which can dull the miso's flavour.
- Scatter with spring onion and serve immediately.
Introduction: A savoury soup of fermented soybean paste dissolved in dashi broth, an essential daily dish across nearly all of Japanese history.
Cultural Background: Miso, fermented soybean paste, has an extremely long history in Japan, and miso soup became a near-universal daily staple by the feudal period, its exact ingredients varying by region, season, and household means.
Tips: Never let miso soup boil once the paste has been added — this diminishes its delicate flavour and aroma.
Variations: Different regions traditionally favour different miso varieties, from light and sweet to dark and robust.
Nutrition: Approx. 90 kcal per serving.
FAQs:
Q: How is miso made?
A: Miso is produced by fermenting soybeans, typically with salt and a mould culture, a process with an extremely long history across Japan.
Q: Is miso soup eaten with every meal?
A: It has traditionally accompanied breakfast, lunch, and dinner across much of Japanese history, forming a near-constant presence at the table.
- Dashi broth — 1 L (4 1/4 cups)
- Miso paste — 60 g (2.1 oz)
- Soft tofu, cubed — 150 g (5.3 oz)
- Spring onion, sliced — 1
- Dried wakame seaweed pieces, soaked — a few
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