Miso soya paste, along with soya sauce, is the most common seasoning in Japanese cuisine. This paste contains dairy bacteria and enzymes that help to absorb food. A hot miso soup, misosiru, lowers cholesterol, neutralizes the harm from smoking and polluted environment.
Pick your recipe
You will need
-
- For miso soup:
- - 4 tbsp. l miso red paste;
- - 800 ml of diluted dashi broth;
- - 150 g of tofu cheese;
- - 1 sheet of nori;
- - 1 bunch of green onions.
- For miso soup with duck breast:
- - 200 g of duck breast;
- - 3 tbsp. l brown miso paste;
- - 100 g of shiitake mushrooms;
- - 1 stalk of leek;
- - 1 small bunch of parsley.
- For miso fish soup:
- - 1 liter of water;
- - 1 plate of dried kombu seaweed;
- - 150 g of shrimp;
- - 150 g cod fillet;
- - 2 tbsp. l brown miso paste;
- - 1 bunch of green onions.
Instruction manual
1
Miso soup Bring diluted dashi stock to a boil. Instead of broth, you can use plain water. Cut a sheet of nori seaweed with scissors into thin strips. Add nori to boiling broth. Boil for 1-2 minutes. Pour 150-200 ml of broth into a separate bowl. Dilute the red miso paste in the liquid.
2
Pour the broth with pasta into the soup pot. Stir well. Cut the tofu into small cubes. Add soy cheese to the broth. Leave on low heat for 1-1.5 minutes. Chop the green onion finely. Pour hot miso soup into cups and sprinkle with herbs.
3
Miso soup with duck breast Cut shiitake mushrooms in large pieces. Wash the leek and cut into thin rings. For soup, take the white and light green parts of the stem. Grind parsley.
4
Wash the duck breast and cut it into thin strips. Pour meat with 1 liter of water and bring to a boil over high heat. Remove the resulting foam. Reduce the heat to medium and cook for about 10-15 minutes. You do not need to close the pan with a lid.
5
Pour 200 ml of broth and dilute miso paste in it. Add mushrooms and pasta to the broth. Cook another 10 minutes. Then pour the leek and herbs. Without boiling, leave it on fire for a couple of minutes.
6
Miso fish soup Wash cod fillet in cool water and cut into small pieces. Wipe a plate of algae combo with a damp cloth, place in a pan and fill with cold water. Add the pieces of cod and shrimp. Put on low heat. Before boiling, remove the comb from the broth. Remove the foam. Then cook the broth for about a minute.
7
Take out the shrimp from the soup. Clean them from the shell and put them back in the pan. Dilute the miso in a small amount of fish stock. Pour the resulting mixture into soup. Stir and re-bring the miso soup to a boil. Pour into a serving plate immediately and sprinkle with chopped green onions.
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