Difference between revisions of "Alternative:Miso Soup"
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| − | + | | [[Soup|Soup]] | [[Cuisine of Japan|Cuisine of Japan]] | |
In traditional Japanese cuisine, miso soup is served for breakfast every day, and often served with meals as well. | In traditional Japanese cuisine, miso soup is served for breakfast every day, and often served with meals as well. | ||
| Line 6: | Line 6: | ||
=Variant One= | =Variant One= | ||
==Ingredients== | ==Ingredients== | ||
| − | * 1/2 [[ | + | * 1/2 [[Teaspoon|tsp.]] of [[Sesame_Oil|sesame oil]] |
| − | * 3 [[ | + | * 3 [[Cup|cups]] of water |
| − | * 2 [[ | + | * 2 [[Tablespoon|tbl.]] of [[Miso|miso]] |
| − | * 2 green [[ | + | * 2 green [[Onion|onions]], finely minced (optional) |
| − | * 1/2 cake [[ | + | * 1/2 cake [[Tofu|tofu]], cut into 1/2 inch cubes (optional) |
| − | * 2-3 fresh [[ | + | * 2-3 fresh [[Mushroom|mushrooms]], thinly sliced (optional) |
* 5-6 shrimps, cubed or shredded (optional) | * 5-6 shrimps, cubed or shredded (optional) | ||
* Some pieces of seaweed (optional) | * Some pieces of seaweed (optional) | ||
| Line 29: | Line 29: | ||
==Ingredients== | ==Ingredients== | ||
| − | * 90% to 94% [[ | + | * 90% to 94% [[Dashi|dashi]] (consider using instant dashi mix) |
| − | * 6% to 10% [[ | + | * 6% to 10% [[Miso|miso]]. It can be ''aka''(red) or ''shiro''(white), or a combination. |
* odds and ends for garnish | * odds and ends for garnish | ||
| − | The garnish would typically be two to three items that contrast in color, flavor, buoyancy, shape, texture, etc. [[ | + | The garnish would typically be two to three items that contrast in color, flavor, buoyancy, shape, texture, etc. [[Wakame|Wakame]] with [[Tofu|tofu]] is a standard and popular combination, especially at restaurants. Some common items for garnish are: |
| − | * finely sliced and [[ | + | * finely sliced and [[Deep Fat Fry|deep-fat fried]] [[Tofu|tofu]] (Agedashi tofu) |
| − | * finely cubed raw (silky) [[ | + | * finely cubed raw (silky) [[Tofu|tofu]] ('''recommended''') |
| − | * [[ | + | * [[Wakame|wakame]] [[Seaweed|seaweed]] ('''recommended''') |
| − | * [[ | + | * [[Konbu|konbu]] (kelp) seaweed, perhaps left over from making dashi |
| − | * [[ | + | * [[Spinach|spinach]] |
| − | * chopped [[ | + | * chopped [[Scallion|scallion]] ('''recommended''') |
| − | * grated [[ | + | * grated [[Daikon|daikon]] radish |
| − | * boiled and finely cubed [[ | + | * boiled and finely cubed [[Potato|potato]] |
| − | * [[ | + | * [[Clam|clams]] (asari or shijimi) |
| − | * grated [[ | + | * grated [[Eggplant|eggplant]] |
| − | * [[ | + | * [[Shrimp|shrimp]] |
| − | * [[ | + | * [[Mushroom|mushrooms]] |
==Procedure== | ==Procedure== | ||
| Line 66: | Line 66: | ||
Using oil leftover from frying bacon and caramelizing the sugars in the onion and cabbage through high heat, this method produces a soup notably different from the traditional variety, and can add new interest to a classic dish. A small quantity of freshly ground black pepper added just before serving rounds out this method very well. | Using oil leftover from frying bacon and caramelizing the sugars in the onion and cabbage through high heat, this method produces a soup notably different from the traditional variety, and can add new interest to a classic dish. A small quantity of freshly ground black pepper added just before serving rounds out this method very well. | ||
| − | [[Category:Soup | + | [[Category:Soup Recipes|Miso Soup]] |
| − | [[Category:Japanese | + | [[Category:Japanese cuisine]] |
| + | [[Miso Soup Recipes]] | ||
Latest revision as of 18:10, 9 May 2012
| Soup | Cuisine of Japan
In traditional Japanese cuisine, miso soup is served for breakfast every day, and often served with meals as well.
Contents
Variant One
Ingredients
- 1/2 tsp. of sesame oil
- 3 cups of water
- 2 tbl. of miso
- 2 green onions, finely minced (optional)
- 1/2 cake tofu, cut into 1/2 inch cubes (optional)
- 2-3 fresh mushrooms, thinly sliced (optional)
- 5-6 shrimps, cubed or shredded (optional)
- Some pieces of seaweed (optional)
Procedure
- Heat oil in the bottom of a small pot
- Add green onion (if using)
- Cook for a few minutes while stirring frequently
- Add 2 1/2 cups of water
- Bring to a boil
- Dissolve miso in 1/2 cup of water and add to pot
- Lower heat and add mushrooms, seaweed & tofu if desired
Enjoy!
Variant Two
Ingredients
- 90% to 94% dashi (consider using instant dashi mix)
- 6% to 10% miso. It can be aka(red) or shiro(white), or a combination.
- odds and ends for garnish
The garnish would typically be two to three items that contrast in color, flavor, buoyancy, shape, texture, etc. Wakame with tofu is a standard and popular combination, especially at restaurants. Some common items for garnish are:
- finely sliced and deep-fat fried tofu (Agedashi tofu)
- finely cubed raw (silky) tofu (recommended)
- wakame seaweed (recommended)
- konbu (kelp) seaweed, perhaps left over from making dashi
- spinach
- chopped scallion (recommended)
- grated daikon radish
- boiled and finely cubed potato
- clams (asari or shijimi)
- grated eggplant
- shrimp
- mushrooms
Procedure
- Put dashi in a pot.
- Add any garnish that needs cooking.
- Heat the dashi, letting it simmer, cooking any garnish that needs cooking. Do not bring to a rolling boil, as this degrades the flavor.
- Add any garnish that does not need cooking, and remove from heat.
- Add the miso to the soup. Avoid boiling the miso; some nuances of the flavor will be lost.
Modern Variant
While certainly a traditional food, miso is also suited to modern interpretations. One non-traditional yet delicious way to make miso soup is as follows:
- Heat frying oil in a small pot
- Fry onions and cabbage in the oil over high heat until browned. A slight degree of burning is acceptable.
- Proceed with the traditional method listed above.
Using oil leftover from frying bacon and caramelizing the sugars in the onion and cabbage through high heat, this method produces a soup notably different from the traditional variety, and can add new interest to a classic dish. A small quantity of freshly ground black pepper added just before serving rounds out this method very well.Miso Soup Recipes
