Miso soup is Japan’s national dish, prepared quickly and very fragrant. The basic recipe requires only a few ingredients and can be enriched to your liking.
Miso Soup: What is miso and dashi made from?
In Japan, miso soup is often eaten for breakfast. However, it goes well with an appetizer or side dish. If you add filling, it even becomes a main course. You only need two ingredients for the soup base.
- again: Japanese fish broth is made from kelp and dried bonito pieces (“katsuobushi”). Bonito is a type of tuna. If you want to prepare a vegetarian or vegan miso soup, you can pay one fee. vegetarian again Instead of bonito flakes, use dried shiitake and shiitake mushrooms or enoki mushrooms.
- Miso Paste: This spicy paste consists of various grains such as rice or barley, depending on the legume variety. The ingredients are salted and fermented in barrels by so-called yeast molds. There are light and thick, sweet and spicy miso soup. The type of miso soup you choose greatly affects the taste of the miso soup. Because miso is made by fermentation, it is considered very healthy. probiotic lactic acid bacteria Includes.
tip: Use any miso you like. Shiro miso contains rice and soybeans, giving it a soft and sweet taste. On the other hand, thicker types of miso, such as Genmai or Hatch miso, are more spicy.
Miso Soup: Basic Recipe
(Picture: CC0 / Pixabay / leeyoping0)
Basic recipe for Japanese miso soup
- Ready: about 5 minutes
- crowd: 4 servings
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750ml
again
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3 tablespoons
miso soup
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Reheat the broth, but do not boil it.
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Sift the miso through a sieve and mix well with the broth. Miso soup has a strong salty taste, so use only a small portion at first.
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Taste the broth and stir in more miso if necessary.
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Soak the toppings of your choice in the miso soup for a few minutes before serving. Put the finished soup in a bowl. Incidentally, in Japan, the soup is eaten with chopsticks and the soup is scooped out of the bowl.
Miso Soup Recipe: Deposit
(Picture: CC0 / Pixabay / Tapestry Rouge)
You can prepare various ingredients for miso soup. In Japan, it is very important to cut the ingredients evenly. This will make the finished soup look especially beautiful. Here are some examples of what you can add to your miso soup:
- Boiled rice or noodles (e.g. soba) buckwheat flour)
- Tofu, cut into cubes
- leek or spring onion, cut into thin rings
- mushrooms, thinly sliced
- Kohlrabi, cut into thin slices
- sprout
- Leaf spinach, sage or chard
- Grilled vegetables such as broccoli, peppers, or carrots
miso soup
The miso soup is very tasty on its own, but you can season it with a few spices. for example:
- Soy sauce
- some lime juice
- Japanese Worcestershire Sauce
- Drizzle a few drops of sesame oil over the soup before serving.
- slightly ginger– and/or chilli powder. Finely chopped fresh ginger and/or chili can also be left in the soup.
tip: You’ll have to go to an Asian store to buy a lot of ingredients, but fresh leek, mushrooms, kohlrabi and more are available at the local farm’s weekly market.
Tofu and other soy products are now also produced in Germany and Austria. Buy local and organic soy products whenever possible. This is the only way to ensure that you do not use chemically synthetic pesticides that damage the soil and wildlife. And with European products, you can be sure your soybeans are not coming from the illegally cleared areas of the South American rainforests.
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