Miso Soup

So miso soup is a Japanese soup, basically it’s a fucking classic. It is also really delicious and umami central so you’ll just want to eat more and more and more. A little bird also told me it is mad healthy so basically get off your butt and make some now. In Japanese cooking it is eaten with most meals as a small starter, which cleanses the palate ready for fried or grilled goodness.

It is also one of the easiest things to make and looks super pro. When you make the soup the miso will settle on the bottom, but as soon as you give it a stir it swirls back in like some ghostly being bringing back that umami flavour and turning the soup cloudy again.

What you will need

  • 4 tablespoons of miso paste
  • 2 cups of dashi —learn how to make dashi here
  • 2 cups of water (if you ain’t got dashi then use 2 more cups of water)
  • 3 spring onions — sliced up nice and thin
  • silken tofu (firm) cut into small cubes

Pour your water and dashi into a pan together (use just water if you have no dashi). Dashi is really easy to make as well, but does require special ingredients (although you can get dashi stock packets too, which is also good). Begin to heat the watery mixture, now get a thin mesh sieve and put your dashi paste into it. Then swirl the sieve in the water. You can just pop the paste straight in, but putting it in the mesh allows the miso paste to integrate with the water without making lumps. Just like in gravy, lumps are a no-go zone in miso soup, so utilising the special sieve technique is going to help you out big time. Don’t worry I got your back, you can thank me later.

Let this mixture heat up, as it does add in the spring onions and the tofu and continue to heat until just before boiling. Guess what, you have already finished your delicious miso soup. It really is that simple. To really impress people pour it into sweet Japanese bowls with some radical spoon and slurp until your hearts content. This recipe makes loads, not because I want to make you fat, but because it is a great sharing dish. Also it is so moreish you will just want to eat the whole pot yourself. Also, keep it overnight and heat it up again the next day. It is the dish that keeps on giving. The moral of this recipe is that Japanese people are super smart.

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