おすすめレシピ

Classic Miso Soup

Miso soup is very simple to make once you know how.
Amazingly, it goes well with anything! Like vegetables, fish, meat!
Create your own favourite miso soup with our step by step instructions.

Ingredients

4 cups water (800ml)
12 large niboshi (dried baby sardines)
80g~100g mugi miso
1/2 fried bean curd, cut into thin strips
1/2 tofu(200g), cut into cubes
a bit of spring onion, finely chopped

Serves: 4

Cooking & Preparation Time: 30mins

*Please click pictures to enlarge.

Method

1

Cut fried bean curd, tofu, and spring onion into bite sizes, replace tofu in a colander to make it less watery. Adjust the amount of mugi miso depending on your preference.

2

Remove head and guts (black bits) from niboshi, which come apart easily.
This is important, as it removes the bitterness.

3 Put 4 cups of water and niboshi into a pan.
4

Heat the pan over low heat, then leave it for another 5 minutes when it comes to the boil. It gets coloured by niboshi.

5 Remove niboshi and scum using strainer.
6

Add fried bean curd and simmer for a few minutes. Add more vegetables here if you wish.

 
7

Add mugi miso with your miso strainer and pestle, grind the grains over low heat.
Do not let the soup boil once you add miso or it loses flavour and nutritional value.

8 Throw away the barley scum. Remove the soup from the heat and add tofu.
9

You can add yuzu citron pepper(1), shichimi(2), grated ginger at the time of eating, to suit your taste.

(1)mixed spice with green pepper, yuzu peel, salt, are fermented.

(2)spice mixture containing 7 ingredients. The main ingredient is red chilli pepper and 6 others; sansho, hemp seed, sesame seed, nori, aonori, ginger, shiso, rapeseed, yuzu peel, are blended depending on regional cuisine. Every shops has their own secret recipe. Used to use this as a herbal medicine.

Tips

You can use kombu(kelp)or dried shiitake dashi if you prefer vegan style.

You can combine dashi, niboshi, smoked bonito flakes, and kombu, to give you a luxurious flavour and delicious taste.  

You can soak the niboshi in water overnight to bring out its full flavour.

You can stir fry the ingredients for extra flavour, with lots of root and seasonal vegetables in a large pan. It's very handy when in rushing in the morning.

Suggestions for miso soup ingredients

top left→dried bean curd+daikon radish, okura+shiitake, tofu+wakame seaweed, onion+potato
middle left→onion+eggplant, enokidake+spring onion, spring onion+aosa seaweed
bottom left→fried bean curd+pumpkin, cabbage+ fried tofu, chilli+bean sprouts*, onion+tofu

*stir fry chilli and bean sprouts for a few minute over medium heat, then add dashi. Be careful when you put dashi into the pan.