Description

The basis of Japanese cuisine, in addition to rice and soy sauce, is another food product. Its name can say little to people ignorant of this issue. However, those who love Japanese dishes or have ever been to Japan probably know that this is miso paste. It is a thick paste-like mass that is obtained during the fermentation of soybeans with the participation of the koji-kin mold. Miso paste is used to prepare traditional Japanese miso soup, as well as various salads, marinades, sauces, etc. There are several types of miso paste, which differ in color, taste and composition: white, made from rice, wheat and barley, and red from soy.

Types of Miso

Based on appearance and taste, miso paste can be divided into the following types:

• light (white) miso paste is made from rice, wheat or barley, slightly sweet to taste,
• red (dark) miso paste is based on soy, the most concentrated and salty of all varieties, ideal for making miso soup, broths, sauces and breadings. The legendary chef Nobu added sugar to red miso paste and got an unreal sauce for black cod.
• mixed miso paste, made from various varieties of light and red miso paste.

Calorie content of miso paste: 197.1 kcal.

Energy value of the product Miso paste (Ratio of proteins, fats, carbohydrates):

• Proteins: 12.3 g (~49 kcal)
• Fat: 5.5 g (~50 kcal)
• Carbohydrates: 24.6 g (~98 kcal)

Energy ratio (b|w|y): 25%|25%|50%

Composition of miso

According to ancient recipes, miso must contain soybeans that undergo a special fermentation process with the participation of koji-kin mushrooms (the mold species Aspergillus oryzae). However, over time, the composition of miso has undergone changes. Nowadays, miso is made from more than just soybeans. There is no single variety of miso. However, among the most famous are miso paste based on cereals or their mixture with legumes. In modern Japan, 80% of miso paste is made from rice.

Miso paste can vary not only in the composition of the original ingredients, but also in color, as well as in the method of using the product. Today we can distinguish the following main types of miso paste:

• white or light Shiro Miso paste. This product is distinguished not only by its color, but also by its delicate salty taste. White miso paste contains a large amount of lactic acid, which allows the product to be used as a substitute for sour cream or milk.
• dark or red Aka Miso paste is most often used in the preparation of the famous Japanese national dish, miso soup.

There are also some regional types of miso paste. For example, mamemiso paste, which is produced in Aichi, Gifu or Mie prefectures. A special type of wheat miso paste is called Inaka-miso and is made in the northern part of Japan in the Kanto, Kyushu, Chugoku or Shikoku regions. Often different types of miso paste are combined into one product, which is distinguished by the richness of its taste and aroma.

Benefits of miso paste

Scientists have long proven that regular consumption of miso paste protects a person from negative

Miso helps remove radiation from the body

After the bombing of Hiroshima and Nagasaki, miso became a national treasure. Japanese scientists have discovered that this product speeds up the recovery of patients exposed to radiation. Miso contains compounds that deactivate nuclides that enter the body after nuclear exposure.

Miso promotes good sleep

When it gets dark, the sun's rays stop hitting the retina, the brain begins to produce melatonin, the “sleep hormone,” and the person falls asleep. That is why it is recommended to consume miso several hours before bedtime.

Podium for tryptophan content (precursor of the “sleep hormone”)

1. Miso
2. Turkey
3. Cheese

Miso contains a lot of salt

Despite all its beneficial qualities, miso soup should be treated with caution, as it contains a lot of salt. 30 grams of pasta contains half the daily dose of sodium (it is contained in table salt). Therefore, you should not abuse this product.

Harm and contraindications

How to choose

The paste should be purchased from a store and preferably one made in Japan. Be sure to pay attention to the expiration date and preservative content: the fewer additives, the better.

How to store

Miso paste should be stored in the refrigerator. Place the contents in a glass or ceramic jar. Shelf life – 1.5 years.

How to cook

1. Pour a small amount of evaporated fish broth into boiling water.

2. Soak the seaweed for a few minutes, then add to the broth.

3. Add tofu soy cheese.

4. Mix a spoonful of miso paste with fish broth and mix thoroughly.

5. Pour the resulting mixture into a saucepan with broth - the miso soup is ready.

The basis of Japanese cuisine, in addition to rice and soy sauce, is another food product. Its name can say little to people ignorant of this issue. However, those who love Japanese dishes or have ever been to Japan probably know that this miso paste. It is a thick paste-like mass that is obtained during the fermentation of soybeans with the participation of the koji-kin mold. Miso paste is used to prepare traditional Japanese miso soup, as well as various salads, marinades, sauces, etc. There are several types of miso paste, which differ in color, taste and composition: white, made from rice, wheat and barley, and red from soy.

Benefits of miso paste

Miso paste is a unique food product, the recipe for which has been known since ancient times. Even then, the Japanese knew about its beneficial properties. Miso paste contains a large amount of protein. At the same time, it is a low-calorie and dietary product, rich in vitamins A, B, D, E, K, PP and trace elements calcium, potassium, magnesium, zinc, selenium, iron, phosphorus and others.
Scientists have long proven that regular consumption of miso paste protects a person from negative
effects on his body of the environment and radiation, reduces cholesterol levels in the blood. It was this food product that was once used by doctors to treat radiation sickness in victims of Hiroshima and Nagasaki, and today – for the prevention of quite serious diseases such as oncology.

Harm and contraindications

Miso paste should be used with caution by people suffering from kidney, liver, and pancreas diseases due to the large amount of salt in it. In addition, this product is classified as an allergen, so it is important to establish its composition and production time in advance, since stale products are often found in stores.

Soy miso paste is considered an essential and indispensable ingredient in most dishes in Japanese cuisine and is one of the oldest types of food products, the production of which began several centuries ago in Japan. Along with soy sauce and rice, miso is the founder of the entire centuries-old culinary tradition in the Land of the Rising Sun, while each province has its own pasta recipe.

Beneficial features

Every Japanese person has known since childhood about the benefits of miso paste, and it is not surprising that in almost all families in this country the morning begins with a bowl of nutritious and appetizing miso soup. It is generally accepted that such a breakfast will provide a boost of energy for the whole day and supply the body with a shock dose of essential minerals and vitamins. In the course of multiple studies, scientists have proven that miso paste has exceptional benefits for human health. For example, doctors recommend using the paste for the prevention and complex treatment of serious diseases. It is believed that the product remarkably reduces the negative effects of cholesterol on the body and minimizes the effect of external environmental factors, which include radiation. In addition, dishes with miso paste are an excellent preventative against cancer.

Miso paste: composition and types

If you stick to ancient recipes, the components of miso should be soybeans that have undergone a special fermentation process using the koji-kin mold (Aspergillus oryzae). But the composition of miso has changed over time, and today the paste is made not only using soybeans. There are many varieties of miso. Among the most common are pastas, the basis of which is cereals or a mixture of them with various legumes. 80% of miso paste in Japan today is made from rice.

Miso paste, in addition to its original composition of ingredients, can vary in both method of use and color. Today we can distinguish the following main types of pasta:

1. Aka Miso (red or dark paste) - mainly used to prepare a popular national dish in Japan - miso soup.
2. Shiro Miso (light or white paste) is a distinctive feature of this product not only in color, but also in its refined salty taste. The high content of lactic acid in white miso paste allows it to be used as a substitute for milk or sour cream.

There are also several regional varieties of pasta. For example, mamemiso paste is produced in the areas of Mie, Gifu or Aichi. In Shikoku, Chugoku, Kyushu or Kanto prefectures, a special wheat miso paste called inaka-miso is made. Often all kinds of pastes are combined into a single product (Awase miso), the distinctive feature of which is the richness of aroma and taste.

Making pasta at home

The most original and unlike anything else is Japanese cuisine. Its recipes are incomparable with any cuisine of other Asian peoples. Any of these dishes in their completed form consists of half-baked or raw fresh foods, thereby preserving all the beneficial properties of healthy food. Let's take a closer look at how miso paste is prepared. The recipe is for making this traditional Japanese dish at home.

Ingredients:

• Koji-kin fungus - 300 gr.;
• water - 600 ml;
• soybeans - 400 gr.;
• salt - 150 gr.;

• plastic bucket or five-liter glazed ceramic dish;
• a wooden lid or plate that can easily be lowered into a ceramic dish;
• any load weighing three kilograms.

Before cooking, all utensils must be sterilized in advance. The whole process consists of six small steps.

First stage

Soybeans should be soaked in water for three hours. During this period, they should approximately double in size. After this, the soybeans must be boiled until fully cooked. This will take about 3-4 hours (the beans should be soft).

Second phase

The beans are drained into a colander, after which 13 hot beans need to be mashed to a puree. Allow the resulting mass to cool, but not to a cold state, but to a warm state.

Third stage

Dissolve 100 grams of salt in 200 milliliters of water and slowly pour into the soy puree, stirring lightly. 300 grams of koji-kin (fungus) are added to the resulting mass, and mix everything thoroughly by hand.

Fourth stage

The entire resulting soy mass is placed in a glazed ceramic five-liter container, the bottom of which is first sprinkled with salt (1 teaspoon). After placing the mixture in the bowl, distribute it evenly and lightly sprinkle with salt.

Fifth stage

The surface of the soy mass must be covered with kitchen paper, while pressing with your hands so that no air gets inside. Next, the dishes are covered with a plate or wooden lid, and a three-kilogram weight is pressed on top.

Sixth stage

Every day you should check the miso paste, adding salt one teaspoon at a time until the container is 80% full of the total volume. The remaining 20% ​​is necessary for the released liquid that will be formed during the fermentation process.

Miso paste should be stored in a cool and dark place, at a temperature of 15°C. For the paste to be fully prepared, it will take from six months to five years of fermentation. The quality of miso paste decreases every time you lift the lid, so be patient and...

Bon appetit!

Miso soup is a classic Japanese dish that has become widespread throughout the world. It got its name by analogy with the name of one of the main components - miso soybean paste.

Miso paste is somewhat similar in its preparation technology and its properties to fermented milk starter, which was previously quite often used in Slavic cooking. Modern miso seasoning is prepared from soybeans, wheat or rice by fermenting the crushed grain mass with special mold microorganisms. The result is a brown or grayish mass with a sour smell and taste.

When miso paste is added to the soup, the broth acquires a translucent milky or coffee tint and a unique taste.

In Russian reality, it is quite difficult to prepare original miso soup, simply because even in large stores and hypermarkets it is not always possible to find the required ingredients. Therefore, in most cases, Russian miso soup recipes are adapted versions that faintly resemble the original version.

For example, wakame seaweed is often replaced with dried kelp (seaweed), tofu cheese with cream or pickle cheese, etc.

Traditional miso soup

A recipe for those who are not afraid of difficulties and are ready to thoroughly scour the supermarket shelves, looking for the right ingredients.

The list of ingredients includes dashi, a dry granulated base for Japanese broth. You rarely see it on sale, but sometimes you can find it. If you still cannot buy it, but miso paste is available, then dashi powder can easily be replaced with vegetable broth with herbs.

Ingredients for 1.5 l. soup:

• Granulated dashi powder – 2 tbsp.
• Classic tofu cheese – 200 g.
• A bunch of green onions or a stalk of leek.
• Dried seaweed (kelp, wakame) – 100 g.
• Boiled water – 1.5 l and 200-300 ml.
• Miso paste – 2 tbsp.
• Salt and spices to taste.

Preparation:

1. Soak the seaweed in 200-300 ml in advance. water.
2. Boil water and dissolve dashi powder in it. Leave the pan on low heat.
3. Add coarsely chopped tofu cheese and soaked seaweed, dilute miso paste in the broth.
4. Cook for about 5 minutes. Remove from heat and add coarsely chopped herbs.
5. Serve hot, along with flatbreads.

Miso soup in Russian

One of the many local variations of miso soup, the existence of which the indigenous Japanese have no idea. Although judging by the reviews of people who have tried this dish, the recipe has a right to life.

Ingredients for 1.5-2 liters. soup:

• Pink salmon or cod – 200-300 g.
• Shrimp in shell – 150 g.
• Water – 1 l.
• Dried seaweed (kelp, combo, wakame) – 50-100 g.
• Miso paste – 2 tbsp. l.
• Any greens – 50 g.
• Salt and ground seasonings to taste.
• Allspice and black peas.

Preparation:

1. First soak the dried seaweed in warm water for half an hour or an hour.
2. Boil shrimp and pink salmon, cut into portions, in salted water.
3. Once cooked, remove the shrimp and pink salmon from the broth. Strain the broth from the remaining fish, spices and pieces of antennae and paws. Cut the pink salmon into fillets, that is, remove the skin and bones. Remove the shell from the shrimp.
4. Add soaked seaweed and miso paste to the broth. Boil for about 5 minutes over medium heat and remove from heat.
5. Return pink salmon and shrimp to miso soup.
6. Serve with chopped herbs.

Miso soup with shiitake

Shiitake is a fairly common greenhouse mushroom that can be found fresh at any time of the year. According to scientists, this is a real storehouse of nutrients.

To prepare mushroom miso, dried or fresh shiitake mushrooms need to be thoroughly boiled. For the first course, plain water with dashi powder is usually used, but you can also use broth obtained by boiling the main ingredient.

The Japanese Daikon radish acts as a kind of potato substitute. On the shelves it is easily recognized by its large size, white-green color and elongated shape. Sometimes you can find the name “White Fang” or “Elephant Fang”.

Ingredients for 1.5 l. soup:

• Shiitake mushrooms – 300-400 g.
• Daikon radish - half a root.
• Onion, garlic arrows or wild garlic – 50 g.
• Miso paste – 2 tbsp. l.
• Water – 1.5 l.
• Dashi powder – 2 tbsp. l.
• Salt and spices to taste.

Preparation:

1. Boil shiitake mushrooms in salted water with spices until fully cooked, cool and chop into thin strips.
2. Dilute dashi powder in hot water or use strained mushroom broth.
3. Peel the daikon and cut into thick pieces. Chop the greens.
4. Place the pan with the broth over medium heat. Add mushrooms and daikon. Cook for about 5 minutes until the radishes soften. It should remain slightly stiff.
5. Add the miso paste, let it simmer for just a minute, then add all the herbs and remove from the heat.
6. Let stand for 5-10 minutes and serve.

Fermentation of a mixture of boiled and (millet, corn, etc.) under the action, usually lasts from several months to several years, and this process can be stopped at any stage. The resulting paste is called, and is obtained by pressing this paste (after a longer fermentation) to separate the liquid substrate. Cooking is a real art, since its properties depend on the proportions of the ingredients, temperature and humidity throughout the fermentation period.

With all these favorable factors, it is very tasty, aromatic and nutritious. For optimal effect, consume 1 teaspoon per day.

Many oriental dishes are made based on miso. These include light soups (misoshiru), appetizers (miso-dengaku), and main courses, thick soups (ishiaki-nabe), and of course, used to prepare onigiri (filled rice balls), so popular in our time. . Soup from is an ideal food in the morning, because it gives energy for the whole day, and the paste itself is used as a seasoning for various dishes. It is especially tasty in combination with fresh cucumber, radish, and green onions. By adding lemon, you get a seasoning for salads, and if you dissolve it in hot water, you get a delicious broth that can always replace tea or coffee. You can always take miso with you on the go and eat it with any meal.

Mix miso in a warm room and add it to food at the very end to preserve the nutritional value of the product.

Not only the taste, but also the composition of miso paste is unique. Depending on the variety, such paste can be prepared from soybeans alone, their mixture with cereals, or from cereals alone (rice, barley). Based on the composition and technology, the output can be a product of different consistency, color and, of course, taste. Try experimenting with this unique paste at home.

Miso paste - recipe

Making miso paste at home is quite difficult; it is a labor-intensive and time-consuming process (the paste must ferment for up to 5 years!). But, one way or another, if you do not have the opportunity to purchase ready-made pasta or you just want to experiment, then try the recipe described below.

The composition of the ingredients is very minimalist, and if there should be no problems with buying soybeans, then there may be problems with searching for a special koji fungus, thanks to which these beans will ferment.

Ingredients:

• soybeans – 3 ¾ tbsp.;
• koji mushrooms (barley) – 2 ½ tbsp.;
• salt – 1 tbsp.

Preparation

Before making miso paste at home, cover the beans with cold water and leave them to swell overnight. Boil the swollen soybeans until soft, reserving about 2 cups of cooking liquid. Cool the beans to room temperature and mash into a puree. Combine the resulting puree with the remaining liquid, mushroom and salt. After mixing thoroughly, transfer the paste into a dry and clean plastic container, after sprinkling the bottom with a teaspoon of salt. Select dishes based on the fact that there should be no free space left in it - the pasta should fill all the free space. Cover the pasta with cling film, also pressing it firmly against the surface to minimize contact with air. Sprinkle the surface with salt, cover everything with a lid, and place a half-kilogram weight on top. Leave the paste to ferment at room temperature. If cooking began in the warm season, then leave the paste for six months, and if in the cold, then for 10 months.

During fermentation, do not try to open the paste container too often. Readiness should be checked no more than once every two months, otherwise the quality of the paste deteriorates from time to time when in contact with air.

Also, during the aging process, the surface of the paste will become covered with liquid. If this does not happen, then simply increase the load.

Recipe for Soy Miso Paste Soup

We managed to figure out how to make miso paste above, but now let's talk in detail about how to use it in practice. One of the most popular soy paste dishes is miso soup. We will pay attention to its preparation below.

Ingredients:

Preparation

If you use dried mushrooms, soak them first. Chop the soaked mushrooms and quickly fry them, then fill the contents of the dish with a liter of water, add several plates of seaweed and wait until it starts to boil. Afterwards, reduce the heat, add the noodles and boil until tender. Take some of the broth, dilute miso in it and pour it back into the pan. Add tofu and serve soup topped with green onions.

Get acquainted with classic and original reliable recipes for dishes with miso paste on the culinary avant-garde website. Try cooking options with miso paste for soups, sauces, marinades for chicken, meat and fish, brines for pickles and eggplants. This paste can also be used as a sauce for rice and other hot side dishes. Or cook it with vegetables. Sometimes this paste is made sweet and used in confectionery.

The main principles of amazing Japanese cuisine are maximum preservation of the natural appearance, minimal heat treatment and beauty of presentation. And another important rule is the seasonal supply of vegetables. Based on this, the ingredients for Japanese cuisine must be super fresh and of high quality. And of course, miso paste is an essential ingredient in many dishes. She's very helpful. The paste contains an abundance of protein, minerals: Zn, Fe, Ca and very necessary vitamins A, D, B. B12. Miso paste comes in three varieties:
SHIROMISO - white miso (from rice, wheat, pearl barley, barley);
AKAMISO - red miso made from soybeans;
AWASEMISO is a mixed type of miso.

The five most commonly used ingredients in miso paste recipes are:

Interesting recipe:
1. Cut the tofu into slices. Dry a little.
2. Coat with red soy miso paste.
3. Fry the tofu in a frying pan until browned. Divide among plates.
4. In the same frying pan, fry the Chinese cabbage until soft.
5. Combine tofu in bowls.
6. Steam funchose rice noodles with boiling water and let stand for at least 3 minutes. Drain the liquid, rinse and also place in plates.
7. Prepare dashi broth. Fill plates with funchose, Chinese cabbage and tofu.
8. Season with coriander and freshly chopped herbs.
9. Serve hot.

Five of the fastest recipes with miso paste:

Helpful Tips:
. The miso paste is not boiled, but added at the very end of cooking to the hot, ready-made broth and mixed thoroughly.
. The ideal ratio for soup: 150 grams of miso paste per 1 liter.
. Miso paste can be used as a preservative, which will help keep the product fresh for a long time.

Miso paste is a valuable ingredient in Japanese cuisine, which was first produced in Japan several centuries ago. Today, most Japanese dishes are created on the basis of such pasta.

In accordance with the classic ancient recipe, the composition of this product must necessarily include soybeans that have been fermented with the participation of special molds. As a result of this processing, miso paste acquires a thick consistency and brown color (see photo), as well as many useful substances. Over time, the recipe for preparing this product has changed greatly, and today it is most often made from rice.

There are many varieties of this unusual mass. Moreover, each of them differs in its components and method of application. Of all the types of this seasoning, only two pastes are popular:

• Shiro Miso - has a white (light) tint and a slightly salty note in taste, due to the content of lactic acids it is considered an excellent replacement for milk and sour cream;
• Aka Miso – has a red (dark) color, most often used to prepare the famous miso soup.

In addition, this product differs by regional types. In Japanese prefectures such as Mie, Gifu or Aichi, mamemiso paste is made. In the regions of northern Japan, inaka miso paste is created. Its main component is wheat. Very often, different types of pasta are combined, resulting in a unique product with rich taste.

How to make miso paste at home?

The process of making miso paste at home is quite long and labor-intensive. However, if you want to experiment, we recommend that you be patient and use the recipe below.

To make this paste you only need three ingredients: soybeans, salt and koji mushrooms. However, if there should be no problems with purchasing the first two components, then finding the last one will be much more difficult.

So, to make your own miso paste, fill a suitable container with soy (1 kg). Fill it completely with cool water and put it aside for a day. During this time, the ingredient should swell well. After this, boil the beans until softened and be sure to leave two glasses of soybean broth. Mash the boiled soybeans thoroughly with a fork, then add salt (300 g), broth and special mushrooms (1 kg). Mix the resulting mixture well and transfer it to a plastic container, the bottom of which is first filled with salt. Next, sprinkle the workpiece with salt crystals again, cover it with cling film, place it under a kilogram weight and take it to a warm room. Note! If you started preparing pasta in the spring or summer, then the fermentation process will last six months, and if in the fall or winter, then at least ten months.

Use in cooking

Miso paste is widely used in oriental cooking. It is used to prepare light and thick soups, hot main courses, and various snacks. The most popular oriental dish made from this type of pasta is onigiri - stuffed rice balls.

Miso soup is no less famous. This dish is considered an ideal breakfast as it has an invigorating effect. The paste itself can be used as a seasoning. It goes well with many foods, especially fresh vegetables, and more specifically, radishes, cucumbers and green onions.

If you add freshly squeezed lemon juice to the soy mixture, you will get an excellent salad dressing, and by dissolving this product in hot water, you will get a very tasty broth that can always replace everyday hot drinks (coffee or tea).

This unique pasta is convenient to take with you on a hike: it can be eaten in combination with any product.

Using a fermented soy mixture, a delicious glaze is prepared, which is used to cover eggplants and more. Lamb, scallops and black cod are also baked with this paste. When baked, this product goes well with duck and Chilean sea bass.

Benefits and harms

The Japanese have heard about the benefits of such paste for a very long time. Today, almost every Japanese city dweller has breakfast with miso soup, which, as previously mentioned, gives the body vigor and energy for the whole day. This tradition appeared for a reason. This product contains very useful vitamins (A, D and B) and vital microelements (zinc, calcium and iron).

In addition, this paste is valued for its low calorie content, which allows this seasoning to be classified as a dietary product. Also, as practice has shown, miso is capable of maximally protecting the body from environmental influences and even from radiation.

Natural Japanese paste made from soybeans regulates blood cholesterol levels. With daily consumption of this product, the risk of developing cancer is reduced.

Due to its rich chemical composition, miso paste is recommended to be included in the daily menu of almost every person. The exception is those people who suffer from diseases of the stomach and intestines. This product can also cause harm in case of pancreatitis, as well as impaired functioning of the kidneys and liver.

Miso paste is a traditional Japanese product that has long been popular and widely used for culinary and medicinal purposes!

To prepare, you need to have two main ingredients - miso paste and dashi broth, the rest is optional. Today we will prepare the most popular version of miso soup - with wakame seaweed and tofu cheese.

What is miso soup made of?

• Miso is a paste made from soybeans and rice, barley or wheat. I used light paste (it can also be dark).
• Dashi (or dashi) is a freeze-dried, highly rich, concentrated granular fish stock based on katsuobushi (dried and then smoked tuna) and kombu seaweed.
• Tofu is a soy product. The consistency is similar to cheese, it can be hard or soft. Miso soup uses solid soup.
• Wakame is a type of brown seaweed with a sweetish taste, most often included in the recipe for miso soup.

Cooking time

Miso soup is prepared very quickly, in almost a matter of minutes, so all ingredients must be prepared in advance. It is not worth boiling the soup for 10-15 minutes, as indicated in many sources on the Internet: the longer the miso soup is cooked, the less nutrients and taste remain in it. The only thing that can be cooked for longer than 10 minutes is dried shiitake mushrooms, so they will become softer and tastier, and the broth from them will be more aromatic and richer.

Cooking time: 20 minutes / Number of servings: 4

Ingredients

• dried wakame seaweed 5 tbsp.
• white tofu cheese 350 g
• dashi broth 3-4 tbsp.
• light miso paste 120 g
• dried shiitake mushrooms 10-15 pcs.
• 2 liter saucepan

Preparation

Big photos Small photos

Miso soup cooks very quickly, in almost minutes, so all ingredients must be prepared and prepared in advance. It is not worth boiling the soup for 10-15 minutes, as indicated in many sources on the Internet: the longer the miso soup is cooked, the less nutrients remain in it. The only thing that can be cooked for longer than 10 minutes is dried shiitake mushrooms, so they will become softer and tastier, and the broth from them will be more aromatic and richer. So. Pour hot boiled water over the dried shiitakes, cover with a lid and leave for 10 minutes.



Pour the wakame algae with cold water and leave for 10 minutes, allowing it to swell.



Pour the mushrooms and water into a saucepan, add water to the 1 liter mark. Place on the stove, bring to a boil and simmer over low heat for 10 minutes.



Meanwhile, add 1 cup of water to the light miso paste and stir thoroughly so that there are no lumps in the finished soup.



Drain the water from the algae and squeeze lightly. Cut the tofu into small cubes, about 1 cm in size. This must be done very carefully, as tofu is delicate and can break or crumble.



When the mushrooms are boiled, add the granulated dashi broth and stir thoroughly until it is completely dissolved. Next add miso paste to the soup. Taste and adjust the soup to your taste so as not to oversalt, because all the ingredients are very salty when dry.



Immediately add the wakame seaweed, stir the soup, and return to the stove. As soon as the soup boils, add the chopped tofu, carefully again so that the tofu cubes do not break, stir, turn off the stove, cover the soup with a lid and let it brew for 5-7 minutes.

That's all, very simple and fast. The most delicious and healthy miso soup is ready. Serve sprinkled with chopped green onions directly onto the plate.