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Classic Miso Soup

Classic Miso Soup


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You can find bonito flakes (dried tuna flakes), wakame (edible seaweed), and kombu (edible kelp) at Japanese markets or in international sections of large grocery stores. Stock up on all three and be sure to store bonito flakes in your freezer to keep them fresh.

Ingredients

  • ¾ ounce bonito flakes (about 1½ packed cups)
  • 1 tablespoon dried wakame
  • ½ cup silken tofu, cut into ½-inch pieces
  • 1 scallion, very thinly sliced

Recipe Preparation

  • Combine kombu and 4 cups water in a medium saucepan. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Bring to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible).

  • Meanwhile, combine wakame and 3 Tbsp. water in a small bowl; let sit until wakame is softened; 10–15 minutes.

  • Strain dashi (your broth) through a fine-mesh sieve into a medium bowl. Discard solids, wipe out pot, and return dashi to pot. Add tofu and wakame and bring to a simmer. Remove from heat. Submerge sieve in liquid, add miso to sieve, and stir to liquefy miso (see how to do this here), then press through strainer until miso is dissolved.

  • Divide soup among bowls. Top with scallions.

Reviews Section

Recipe Summary

  • 4 pounds beef soup bones
  • 1 onion, unpeeled and cut in half
  • 5 slices fresh ginger
  • 1 tablespoon salt
  • 2 pods star anise
  • 2 ½ tablespoons fish sauce
  • 4 quarts water
  • 1 (8 ounce) package dried rice noodles
  • 1 ½ pounds beef top sirloin, thinly sliced
  • ½ cup chopped cilantro
  • 1 tablespoon chopped green onion
  • 1 ½ cups bean sprouts
  • 1 bunch Thai basil
  • 1 lime, cut into 4 wedges
  • ¼ cup hoisin sauce (Optional)
  • ¼ cup chile-garlic sauce (such as Sriracha®) (Optional)

Preheat oven to 425 degrees F (220 degrees C).

Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.

Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.

Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.

Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.

Divide noodles among 4 serving bowls top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.


Classic Miso Soup with Tofu Recipe (味噌汁 miso shiru)

There's nothing quite like a bowl of mamma's miso soup! It's packed with umami and love!


Photographed by TAKAHIRO IMASHIMIZU

Miso is a delicious and versatile seasoning that warms the body and soul. It adds depth, plus savoriness and a subtle sweetness. In Japan, depending on the region and the length of fermentation, you can get miso in a wide variety of flavors and colors. Some are pale and sweet, while others are dark and salty, and pack a powerful punch of flavor.

For Japanese people, miso soup is the taste of mom's home cooking. Depending on the variety of dashi, the taste will vary with each household. This recipe shows you how to make a classic miso soup using niboshi (dried small Japanese anchovies). Vegetarians and vegans can try making it with konbu kelp dashi.

Various kinds of vegetables and mushrooms go well together in miso soup, but the classic ingredient is tofu. Nowadays, tofu is widely known across the world for its health benefits and versatility. Tofu has a delicate flavor, and can be used in both savory and sweet dishes. It is also an excellent source of protein, amino acids, iron, calcium and other essential nutrients, while being naturally gluten-free and low in fat and calories. There are many varieties of tofu, and different levels of firmness: from pudding-soft, all the way to extra firm. Add the indispensable Japanese flavor of classic miso soup with tofu to your repertoire – you&rsquore going to love it!


Staying Healthy With Miso

Miso promotes a healthy lifestyle for everyone, but our miso products are especially great for people with busy lives. We are committed to bringing healthy miso recipes into your home and sharing them with your family so that you can stay healthy together, no matter how busy your days get.

Health Highlights of Our Miso Recipes

These days are all Happy and Free these days are all share them with me oh baby Its time to play the music if not for the courage of the fearless crew the Minnow would be lost.

Classic Miso Soup

The Japanese have always attributed cleansing and detoxifying qualities to the traditional and classic morning bowl of miso soup.

Soup and Noodles

Our Miso Soup with Potato and Spinach is the perfect example of a healthy, filling meal that you can make quickly for your family.

Appetizers

We have many recipes for salads and small bites, most of which are vegetable-based and high in protein.

Miso Entrees

any of our miso entrees use an easy-to-make and healthy marinade.

Vegetarian Miso

Many of our vegetarian recipes incorporate a variety of vegetables, making for a colorful meal rich with vitamins and minerals.

Classic Miso Soup

Though it may seem like there are never health benefits to desserts, miso can help cure your sweet tooth in a healthier way than eating traditional sweets.

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Scientifically researched benefits of miso:

  1. Contains all essential amino acids, making it a complete protein.
  2. Stimulates the secretion of digestive fluids in the stomach.
  3. Restores beneficial probiotics to the intestines.
  4. Aids in the digestion and assimilation of other foods in the intestines.
  5. Is a good vegetable-quality source of B vitamins (especially B12).
  6. Strengthens the quality of blood and lymph fluid.
  7. Reduces risk for breast, prostate, lung and colon cancers.
  8. Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.
  9. Strengthens the immune system and helps to lower LDL cholesterol.
  10. Is high in antioxidants that protect against free radicals.

Miso is a very good source of manganese and copper as well as a good source of zinc (all three are important mineral antioxidants). It is also a very good source of the mineral phosphorus as well as a good source of protein and dietary fiber. In addition to these conventional nutrients, it is also an important source of phytonutrient antioxidants inclu0ding phenolic acids like ferulic, coumaric, syringic, vanillic, and kojic acid.

This delicious recipe was adapted from one created by Jill Gusman. We hope you try it!


Miso soup

Put the wakame in a small bowl and cover with cold water, then leave it for 5 mins until the leaves have fully expanded.

Make the dashi (see tip below) or heat until it reaches a rolling boil. Add the tofu and cook for 1 min before adding the seaweed.

Reduce the heat. Put both types of miso in a ladle or strainer and dip it into the pot. Slowly loosen up the miso with a spoon inside the ladle or strainer the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately. Sprinkle with chopped spring onions to add colour and fragrance.

RECIPE TIPS
MAKE DASHI STOCK

Dashi stock can be made by simmering pieces of dried kombu seaweed and dried shitake mushrooms in water and draining. It gives an incredible, rich umami flavour and is well worth the effort. More traditionally, Japanese stock is made with fish &ndash bonito flakes (smoked and dried tuna) are simmered in water with pieces of dried kombu seaweed and drained.


Miso Ramen Ingredients

  • FOR THE RAMEN SOUP BASE (MISO TARE)
  • Sake &ndash or use Chinese rice wine
  • Mirin
  • Garlic and Ginger
  • Red Miso &ndash use your favorite brand. There are many choices. You can also make this recipe with white miso.
  • Doubanjiang &ndash Doubanjiang, aka Toban Djan or tobanjan, is a Chinese chili bean paste made from fermented soybeans, broad beans, and hot chilies. Skip it if you&rsquod like, but it adds a wonderful fiery flavor.
  • Sesame Oil
  • Ground Pork
  • FOR THE MISO RAMEN
  • Vegetables &ndash Scallions, Cabbage, Carrots and Edamame Beans.
  • Chicken Stock &ndash or use Chicken Broth or a good chicken soup base.
  • Ramen Noodles &ndash dried noodles are great, or use fresh or frozen.
  • Prepared Pork Shoulder/Pulled Pork
  • Soft Boiled Eggs
  • For Serving &ndash Sesame Seeds, Spicy Chili Flakes, extra Scallions


Miso Recipes That Go Beyond Soup

Miso is an ancient Japanese ingredient with various nutritional qualities, a bold flavor, and many uses in the kitchen. Packed with minerals, vitamins, and folic acid, miso is a fermented food, helpful in keeping the health of your gut microbiome  .

Known in the West as the main ingredient in miso soups and other Japanese-inspired preparations, miso can be used in multiple types of dishes, from sweet to savory, from salad dressings to marinades, sauces, and soups. Its umami flavor and earthy tones pair wonderfully with meats, seafood, bitter vegetables, and citrus, but its beauty lies in that it imparts a powerful personality to all dishes in which it appears. Red or white, intense or mild, miso should be a staple in all pantries as it can transform a dish from very simple to complex when used wisely.

Miso might just become your new secret ingredient. Our recipes are a starting point for you to experiment and discover this ancient ingredient. These dishes go beyond the humble, but delicious miso soup, and will open up a world of possibilities for cooking with this flavorsome ingredient.


Kombu is sold dried, in large pieces or sheets. Kombu is cultivated in Hokkaido (northernmost island in Japan), Korea and China. It adds loads of umami flavor with its natural glutamates. No MSG is needed when you use kombu!

If you&rsquore making a pot of miso soup for 4 people, you&rsquoll need a piece of kombu approximately 4&Primex6&Prime size.

Gently wipe the kombu with a dry cloth or paper towel, to wipe away any dirt. Don&rsquot try to wipe away the white powder on the kombu, which is natural crystalized minerals and provides flavor and nutrients to your dashi stock.


Part 3: Ramen Toppings トッピング

Choices are yours. Here are 7 toppings I added to this Miso Ramen recipe. Even though you would spend less than 30 minutes preparing the ramen on the day of eating, I do spend one day, usually the previous day, preparing my ramen toppings.

Main Toppings

    – braised pork belly (Ajitsuke Tamago) – eggs marinated in soy sauce base sauce
  • Blanched Bean Sprout (or spicy version) – julienned white negi/leeks
  • Sweet corn kernels
  • Chopped green onion seaweed

Other Topping Ideas:

  • Wakame seaweed
  • Blanched greens (bok choy, spinach) (bamboo shoots)
  • Slices of Narutomaki or Japanese fish cakes
  • Thinly sliced butter (to make it “Miso Butter Ramen”)
  • Or anything you like, tofu, mushrooms, etc

Now that you have the template on how to make the best miso ramen at home, it’s time to impress yourself or someone you love with your bowl of ramen goodness. It’s really simple, and dare I say more gratifying than the bowl from your ramen joint!

Craving for more? Check out other ramen recipes on Just One Cookbook

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