Miso Soup Only Natural
Continuing with our Japanese inspired blog I enjoyed lots of delicious, healthy miso soup during my time there and, now that I’m home I’m craving it already so I’m going to share the recipe. What better way to introduce Japan’s premier superfood into your diet. Miso provides immune and digestion boosting probiotics, nutritious protein, plus nutrients like copper, manganese and vitamin K. It’s reputed to have blood pressure controlling and cancer fighting properties. Once you add it to your diet you’ll quickly grow to love it’s deeply savory flavour. There are various types of miso from the darker saltier types to the sweeter white ones. Always make sure you’re buying an unpasteurized miso and never boil it as you destroy its properties by doing so. Try it in all sorts of soups and casseroles as well as dressings, marinades and spreads.

Firstly let me say that this is not a hard and fast recipe, there is no such thing. Everyone makes miso soup differently and the trick is to master the basic recipe and then enjoy all the variations you can think of.

Ingredients

2-3 pieces of 2-3 inches of Kombu
15 g Bonito Fish Flakes
2 tsp Wakame Flakes
2 tbs Miso Paste
Block Tofu
Veg of choice – potatoe, carrot, swede
Spring Onion (for garnish)

Miso soup Only Natural

Method

First make the broth or dashi. Normally this is made from kombu seaweed and bonito fish flakes.

– Take two or three pieces of kombu and wipe the salt off with wet kitchen paper. Don’t wash it off as this destroys the seaweed flavour which is the source of umami, the fifth basic taste, also known as savory.
– Add these to 600ml water and allow to soak for 30 minutes.
– Bring to a boil removing the kombu just before boiling.
– Add bonito flakes (sorry we’ve been trying to get these into the shop unsuccessfully, try Dublin’s Asia Market where you can even buy dashi stock powder if you don’t want to make your own but it’s not the same!). Allow to sit for 2 minutes and strain through kitchen paper in a large sieve.  Your dashi is now ready.
– In a seperate bowl add wakame flakes to water and allow to stand for 5 mins.
– Cut a block of tofu (firm or silken as you prefer) into chunks.
– Bring the dashi back to a boil and add any precooked veg you want, daikon chunks are traditional but potato, carrot, swede, mushrooms and onion all work too, there are endless variations.
– Turn off the heat and stir in the miso paste, this can be done either through a small sieve or ladel held in the water to ensure it is completely dissolved.
– Add the wakame which you’ve removed from its soaking water and the tofu.
– Garnish with some chopped spring onion (or try parsley or coriander) and enjoy.

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