NO PHOTO
Japan / Soup
Wikibooks
Miso Soup (Traditional)
This recipe is for a traditional miso soup. Wakame with tofu is a standard and popular combination, especially at restaurants.
Ingredients
Servings
- dashi, by volume; instant dashi mix may be used90–94 %
- miso, by volume; red, white, or mixed6–10 %
- deep-fried tofu, finely sliced; agedashi tofu
- silken tofu, raw; cubed; recommended
- wakame, recommended
- kombu, kelp; leftover from making dashi may be used
- spinach
- scallions, sliced; recommended
- daikon, grated
- potatoes, boiled and finely cubed
- clam, asari or shijimi
- eggplant, grated
- shrimp
- mushrooms
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Put dashi in a pot.
Add any garnish that needs cooking.
Heat the dashi, letting it simmer to cook 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.
