Miso soup is a dish of Japanese cuisine for the preparation of which various ingredients can be used, but the miso - fermented pasta remains to be a mandatory component, for which soybeans and cereals are used, for example, rice, as well as water and salt.

In this case, the paste may vary in color, which is due to the recipe and the fermentation time. Miso soup is ideal for breakfast, but you can enjoy it in other meals.

Miso Salmon Soup

Water, pasta and algae are part of the most ordinary soup, miso or misosira, as the Japanese call it. But the option with salmon is diverse and has a rich flavor palette.

What is needed:

• fresh fish fillet - 250 gr;
• soya bean paste - 3 tbsp;
• dried seaweed - to taste;
• tofu cheese - 100 gr;
• soy sauce - 3 tbsp;
• nori seaweed - 2 leaves;
•   - 3 tbsp;
• green onions.

Recipe:

1. Sheets of nori algae should be immersed in cold water and left for 2 hours to swell. Drain and cut the water into strips.
2. Chop the salmon filet.
3. Cheese is shaped into small cubes, and sesame is dried in a frying pan without oil.
4. Chop green onions.
5. Put a pot with 600 ml of water on the stove. When bubbles appear, add miso, mix, add fish and cook for 5 minutes.
6. Add cheese, algae stripes, sauce, sesame and salt.
7. It is recommended to sprinkle with green onions before serving.

Miso soup with mushrooms

Those who want to know how to cook miso soup so that even a true Japanese have nothing to complain about will have to stock up on shiitake mushrooms. In foreign countries they are replaced with champignons, but this will not be a real miso soup. If you do not claim identity with the original Japanese dish, then you can use your favorite mushrooms.

What is needed:

• fresh - 10 pcs.;
• 100 gr. tofu cheese;
• miso paste - 2 tbsp;
• 1 fresh carrot;
• vegetable broth - 600 ml;
• 1 fresh daikon;
• 1 teaspoon wakame seaweed;
• green onions.

What is needed:

• 15 gr dasha's fish stock;
• dried shiitake mushrooms - 10 gr;
• 100 gr. tofu
• quail eggs - 4 pcs;
• fermented pasta - 80 g;
• 1 teaspoon wakame seaweed;
•   - 150 gr;
• green onions;
• sesame.

Cooking:

1. Soak dried mushrooms for 1 hour.
2. Pour dashi filled with water in an amount of 1 liter of pan and put it on the stove.
3. Cut the mushrooms and transfer to the pan. You can add a little water left over from soaking to get a fragrant broth. Cook for 3 minutes.
4. Defrost shrimp, peel and send to a pan with chopped cheese.
5. Immediately put the miso paste, stir and turn off the gas.
6. Break 1 quail egg into each of the plates, pour the soup, sprinkle it with green onions and sesame seeds.

That's all recipes for Japanese soup. Light, fragrant and refined, it can become part of a weight loss diet, and it is incredibly good as a discharge.

The original flavor of the Japanese dish and its vitamin value gives vitality, strengthens the immune system. However, the soup is easy to spoil if you violate the delicate cooking technology. How to cook miso soup at home?

This is the oldest dish in Japanese cooking, along with rice and noodles. It perfectly warms in winter cold, removes bad substances from the body, and prevents the formation of cancer cells. It will alleviate the pain of a hangover and protect the liver from harmful alcoholic beverages. An unusual dish is easy to prepare in 10 minutes, preserving all the trace elements! For the Japanese, it symbolizes longevity and prosperity, according to Chinese judgments, it activates the valuable energy of Yang.

How to make miso soup

The basis of the Asian dish - grated and fermented soybeans (miso-paste)? about which we will talk more in the second part of the article. Also in the modern world, miso-paste is produced with the addition of rice, it can also be used for cooking dishes.

1. First, a thick mass is diluted in a small amount of boiled cold water, and then they are introduced into soup or a special broth is prepared on fish, meat, and vegetable broth. For 1-2 liters of aromatic liquid, 200-300 grams of paste are taken, depending on the type of soy product, the desired saturation and salinity of the dish.
2. Then pour a little fish or soy sauce. In the original recipe, instead of the sauce, add a spoonful of hondashi (small granules of dried fish broth). Seasoning gives the soup a brighter flavor with a light specific hue. However, do not pour it into meat or chicken broth.
3. To make the flavor of foods more expressive, some culinary enthusiasts are throwing a special chemical supplement - Aginamoto (E 621). However, any flavor enhancer is undesirable.
4. That's all. Miso broth is ready. This is a matter of several minutes. If you properly prepare the ingredients and dissolve the miso-paste, then the Asian soup will turn out to be very aromatic and rich. Now the broth must be seasoned with one of the methods below.
5. The miso broth is brought to a boil and the pre-cooked ingredients are thrown so that they are warmed up. Cubes of vegetables or salmon are pre-fried or boiled until cooked, they are even prepared for future use. However, tender seafood is best sent immediately to the soup: when it cools, they harden, and when reheated, they become rubber. A Japanese dish collected in this way is undesirable to boil, otherwise the refined specific aftertaste of miso paste will irrevocably disappear, and living beneficial bacteria will die. The remaining broth can be cooled, saved up to 3 days in the refrigerator, otherwise it will turn sour.
6. Traditionally, Japanese soup is seasoned with a few drops of sesame oil. Its specific aroma perfectly harmonizes with all components.
7. Be sure to throw the chopped green onions diagonally: the thin feathers of the chives are great in a dish.
8. Small pieces of tofu or boiled noodles are usually placed in a lacquered soup bowl, and then they are poured with hot broth, sprinkled with dried white sesame seeds and covered with a lid. The dish should stay hot!

How to choose the right ingredients for miso soup?

Japanese soup consists of several ingredients that are different in texture, shape and taste. A sophisticated dish is combined with all products: they throw fried or boiled cubes of potatoes, zucchini, garlic, smoked eel, thin strips of daikon, Adyghe cheese and saitan (a wheat-protein product resembles dough, used instead of meat in vegetarian dishes). It is desirable to cut the ingredients larger, but not to overdo it: slices of vegetables and chicken breast should look aesthetically pleasing in small bowls. It is beautiful when strips of algae or carrots wrap around even cubes of beef or tofu.

What products will be more harmoniously combined and emphasize the excellent taste of the dish?

• perch is great along with a fragrant ginger family vegetable (mega);
•   good with scallops or shrimp, and complement the gamut of gourmet nori and a raw egg;
• thin plates of shiitake (champignons) are in perfect harmony with hard tofu;
• chicken breast with coconut milk, ginger, lemongrass, cilantro and chili paste will turn the soup into an exclusive dish;
• rice noodles can be thrown into the tureen along with wakame seaweed and fried carrots with onions or leeks;
• udon goes well with chicken breast, mushrooms, and for piquancy it is advisable to add mitsukan;
• pork with spinach, cauliflower and potatoes will give the dish an unusual touch;
• you can add purely vegetable ingredients (radish, fresh cucumber, green onions) and season the dish with lemon;
• to enjoy the unusual taste of the soup, you can pour the dried wakame seaweed miso broth and toss a couple of pieces of boiled salmon.

As in the usual soup, do not mix meat products with fish, use too soft cheese, and allow rice or glass noodles to dissolve. The pieces of the components should retain their shape, vegetables should be undigested and even crunch slightly.

How to serve miso soup nicely?

Japanese soup - a great canvas for a fantasy flight! Two wide slices of smoked eel should not be mixed with the rest of the ingredients, but rather carefully laid out in the center of the dish. Ready-made shrimp can be put on a plate or nicely strung on the rim of the dishes (uncleaned tails should be outside). Thin strips of fresh salmon look interesting: one side should be in the broth, and the second should hang slightly from the edges of the tureen. A weighty piece of perch can not be cut, but create a unique composition with fish rock, onion green reeds, a fragrant sea with cocktail shrimps and small cubes of tofu.

The Japanese dish is served in varnished ceramic bowls, covered with a special lid, and a wide Asian spoon is placed on top.

If noodles are present or vegetables are cut into long strips, then it is more convenient to eat soup with chopsticks. First you need to eat a thick portion, and then drink aromatic and hot miso broth.

The bowl can be put on a long plate and decorated with boiled broccoli or cauliflower. Sometimes the tureen is placed on a front dish, and on the side they are decorated with flowers from a boiled egg or vegetables. Bread products with an Asian dish do not mix well, but you can put a couple of black slices on request.

Japanese dishes look spectacular in black and red, but you need to carefully lay out the components and fill the bowl with the broth. It’s easy to leave a fingerprint or drips, but it’s not easy to wipe. On the dark tureen even dust particles and the smallest stains are visible! Asian dishes should be washed thoroughly in soapy and hot water using an exceptionally soft sponge, and grated with a linen towel to shine. It is better to store the dishes in a closed cabinet by transferring them with napkins or parchment, because it is easy to scratch it!

Video - making miso soup

Prepares the chef of one of the Russian restaurants. The soup is made from commercially available products according to the classic recipe. Very detailed and understandable explanations. Highly recommend a look.

The basis of miso soup is an ancient soy bean seasoning

Miso soy product is a thick, creamy paste with small grains. In the Neolithic era, the ancestors of the Asian people learned to ferment various cultures. Culinary studies of Buddhist monks made a big splash - cooks have proven that fermented soybeans successfully replace meat products. In the 6th century in Japan, the traditional fermented fish (hise) was replaced by miso paste. The people appreciated its properties, because the modified beans are perfectly absorbed by the body and are able to compete with the usefulness of cabbage kelp.

Japanese culinary specialists steamed soy fruits, adding rice, barley, buckwheat, beans, chickpeas, corn or millet, after they add salt, grind it, put it in a special vessel, put the bacterium Aspergillus oryzae and put it in the cellar.

During fermentation, useful substances with microelements are formed in the paste, it can withstand up to 10 years!

However, unscrupulous manufacturers often exclude the miso base together with living cultures from the composition, throw various additives, flavor enhancers.

It is better to buy a product from Japan (not from China), be sure to pay attention to the price and composition, so that in addition to organic soybean, grain, water, salt and koji seeds, there are no obscure components and chemicals.

A variety of soybean paste

The creamy miso product comes in various shades: from white to dark red or brown. Color and taste depend on many factors: temperature, vessel material, holding time, additional ingredients.

Light bean paste more tender, can be sweetish, moderately acidic, with a light salty taste and delicate aroma. She perfectly emphasizes the taste palette of seafood, chicken, tofu, fish or mushrooms. To prepare a thick mass, rice and a little more live bacteria are mainly added, so fermentation is faster: the product can be consumed in 3 months. Lactic acid is present in the paste, so sour cream or cream can be replaced with fermented soy. Mashed potatoes will turn out more piquant and tasty. After adding a little rice vinegar (mitsukan), the dishes acquire a pleasant astringency.

Dark (red) paste  it will kill the aftertaste of the delicate components, so the chefs recommend combining it with more saturated foods (pork, beef, and vegetables, to give them a spicy touch). It turns out with a brighter taste and complex bouquet, very fragrant and salty. In Asian cuisine it is considered a special delicacy, it is more used in winter than in summer. If you add a little sugar to the miso, you can prepare the original black cod sauce. However, it comes across with more delicate notes, because the saturation of the taste scale depends on the degree of fermentation of the product.

Awasemiso pasta  - a mixture of red and light fermented soy. She has pleasant earthy, fruity notes with exquisite sweetness or brackishness.

Miso is mainly sold in vacuum packs. After opening, the Japanese product is best placed in a glass container, tightly closed. At room temperature, living cultures continue to ferment, and in the refrigerator, the process stops. Fermented soybeans will not deteriorate, because bacteria prevent the formation of other microorganisms.

The use of pasta in the preparation of other dishes

On the basis of pasty mass, you can prepare an original sauce for duck and chicken breast, offal, lamb, pork, fish and cold appetizers. Dressing can be supplemented with soft tofu, sesame paste, grated black beans, egg yolks, mirin, grape wine, sake, fresh orange or cream. However, it is worth remembering that it is recommended to add miso at the very end of cooking. Often a product is thrown into homemade mayonnaise for a distinctive, distinctive flavor.

Culinary experts often use the original seasoning (especially red) as a piquant marinade. It is in perfect harmony with citruses, dairy products and alcoholic beverages. It preserves the freshness of supplies for a long time and is often used as a preservative: fish and meat can be stored in the refrigerator for several weeks in a vacuum package! Salmon fillet will become unforgettably tasty if you hold it in pasta for a couple of hours, and then bake in foil or fry.

Miso is often used as a drink: they are used instead of tea or coffee. Add as a seasoning to the paste, sea cocktail or the usual first course.

With Japanese pasta, each component is transformed: it becomes more fragrant, acquires a new flavor. Thanks to natural fermentation, it enhances the nutritional value of Japanese dishes. Miso soup is an amateur, however, having tasted its sophisticated and specific taste, it is difficult to cross out the food from the daily home menu.

Video - What is Miso Paste

To conclude, watch a short story on miso pasta.

Miso Soup or Misosiru (味噌 汁)  - This is the famous national dish of Japan, which includes miso pasta, broth, as well as other ingredients that depend on seasonality, as well as the cooking region. It is worth noting that the main ingredient of miso soup is miso paste or 味噌. Miso pasta is one of the indispensable ingredients of Japanese cuisine, which is used everywhere for cooking a large number of culinary products.

Miso pasta has been produced in Japan since time immemorial from fermented soybeans, as well as cereals such as wheat and barley. For the fermentation of cereals, molds of the species Aspergillus oryzae or koji-kin are used. Miso pasta, soy sauce, and rice are the three fundamental foods of all regions of the Land of the Rising Sun.

It is especially worth emphasizing that miso paste is an incredibly healthy food product for human health, the composition of which is enriched with vitamins of group A, as well as D. In addition, miso paste contains a large amount of calcium, zinc and iron. There are several regional varieties of miso pasta, which differ in composition, and, consequently, in taste.

In addition to miso pasta, an ingredient like dashi (出 し) is included in the soup. Dashi is a broth that is often used by Japanese cooks to prepare national dishes. It is worth noting that, unlike pasta, miso dashi is made not only from plant materials, but also from some pre-dried fish species, such as tuna or sardines. In addition to the miso pasta and dashi broth, the miso soup also contains other ingredients that are called seasonal.

The thing is that, depending on the time of year, Japanese cooks have the opportunity to use certain vegetable ingredients for making miso soup. It is also noteworthy that certain ingredients must be present in the miso soup recipe that will combine well with each other and saturate the taste, as well as the aroma of the finished culinary product.

All the “solid seasonal” ingredients of miso soup are divided into several groups that indicate the nature of a particular food product. Among the most commonly used "seasonal" ingredients that are used to make misosuri, the following can be distinguished:

• tofu soy cheese and onion-batun or negi have a sharp taste, which is combined with slightly spicy soup ingredients;
• wakame seaweed or “floating seasonal” ingredient;
• potato "sinking seasonal" ingredient.

In addition to the main ingredients listed above, miso soup can include mushrooms, carrots, daikon radish, as well as fish and seafood. Miso soup is considered a vegetarian dish. However, the Japanese do not mind eating meat, so the variety of miso soup, which includes pork, is called tonziru or "pork soup."

In addition, there are some subspecies of miso soup that are prepared in certain provinces of Japan, such as wappani soup or わ っ ぱ 煮, which is prepared in Niigata Prefecture. Misosiru can be prepared in several ways. However, regardless of the cooking method, the main rule remains according to which the cook first cooks the miso soup broth.

All other ingredients of miso soup are cooked separately from the broth and combined at the very end into one ready-made dish. It is worth noting that for centuries in Japan they use miso soup and boiled rice for breakfast. It is noteworthy that the traditional miso soup was eaten for breakfast by both the poor and noble. This suggests that, without exception, the Japanese respect and recognize the beneficial properties of miso soup.

Modern research has been able to scientifically confirm the benefits of miso soup for the human body. All the ingredients in miso soup not only help strengthen the immune system and saturate the human body with useful compounds, but also prevent the appearance and development of malignant cancerous tumors. Miso soup is served in special glossy bowls.

The solid ingredients of the dish are usually eaten with chopsticks, and drink the broth. Currently, miso soup is often prepared using ready-made dry concentrates, which include tofu and wakame seaweed. Such a dry base for miso soup quickly spread and gained popularity among the inhabitants of the Land of the Rising Sun. After all, in just a matter of minutes, from a dry concentrate you can get a complete base for the famous miso soup.

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Miso Soup is a classic Japanese dish. It can be eaten for breakfast, lunch, or even instead of lunch. It has a minimum of calories and a mass of nutrients. In addition, miso soup is prepared very quickly and simply.

It has no meat and butter, so it is suitable even for Lent. The only minus of the miso soup is that it is not stored, it must be eaten immediately after cooking.

Composition of miso soup

  The basis of the soup is dashi broth. It is the basis of many Japanese dishes and soups, as a rule it is prepared from dried small sardines nibosi. Dried shiitake mushrooms and kombuy algae are added to the soup. Very often, various types of fish and shrimp, as well as potatoes and vegetables, are put in soup for nutrition. But the composition of the broth makes miso soup unique and is freely chosen. For example, in winter, you can add finely chopped pork to the dish in order to get a full meal.

Miso is a fermented pasta made from soy beans with rice, barley, wheat, salt and water. Each region of Japan has its own miso paste options. They differ in appearance. Color can vary from white to brown, almost black. Different pastes and to taste. Miso is fermented from several months to several years. Light pasta is made with rice. It can be sweet or not. Both options are suitable for miso soup. Red can also be used for cooking both soup and marinades. It is stored up to 3 months.

How to make miso soup at home

The golden rule of making first-class miso soup is that the ingredients must be in harmony.

Basic Miso Soup Recipe

  1 liter of water (in portions)
  1-2 tbsp dashi (dry fish stock)
1-2 tbsp miso paste (dark or light in taste)
  shiitake mushrooms (to taste)
  dried seaweed (to taste)
  Chives (to taste)
  Tofu (to taste)

How to cook miso soup?

  First you need to boil water and pour out dry dashi fish broth or dry fish flakes there. The broth is worth a taste. It should not be salty. Otherwise, miso will overpower the soup. You can add more water.

Miso Soup Recipe

Bring the broth to a boil. Pre-soaked shiitake cut into strips and toss into the broth. When the mushrooms are cooked, then pick up a little broth in a separate container and dilute the miso paste there. Remove the soup from the stove, pour miso into it and mix thoroughly until completely dissolved. Next, add dry algae - they quickly absorb water. The soup is ready.

In serving deep bowls to taste, put diced tofu cheese, fill it with soup, you can decorate with chopped green onions and serve the dish to the table.

It is worth noting that when cooking the soup emits a rather strong smell. It's quite normal. The finished dish smells very gentle and pleasant. However, an overly pronounced smell of seafood is present during the preparation of many Japanese dishes.

How to cook miso soup the same way as the mistresses of Japanese houses? There is no single answer. Recipes depend on the place of residence and what is in stock at home. Therefore, experiments are welcome here. Onigiri (fresh rice dishes) are perfect as an appetizer. During fasting, dashi can be replaced with a cube broth in which there is no fish by definition.

Shrimp and squid miso soup

  1 liter of water for miso broth light (to taste)
  dashi (to taste)
  boiled or canned squids - one carcass for four
  5 pieces of shrimp on a plate
  1 egg on 4 plates
  dried seaweed to taste

Boil water and add dashi to it. The taste of the broth should be sweet and slightly salty so that it can add miso. We put algae, and while they are boiling, beat the egg in a plate. Pour it into a boiling broth with a thin stream and stir constantly. Pour one soup ladle into the cup and make miso paste in it.

Lay out portioned shrimp and squid. Add the diluted pasta to the soup, stir once and turn it off. Next, pour the soup into plates and serve.

Miso soup with kelp

  1 liter of broth
  60 gr miso pasta
  200 gr canned shiitake mushrooms
  50 gr canned kelp

Rinse the kelp and cut it into small pieces. Dilute the miso paste into the broth. In parallel, rinse the mushrooms with cold water and dip them into the broth. Add kelp at the very last moment and the dish is ready.

Onion miso soup with tofu

  700 ml of broth
  15 gr rice miso paste
  250 g white hard tofu (bean curd)
  large green onions (to taste)

Boil the dashi broth. Add miso paste to it. Next, put diced tofu and cook the soup for several minutes. Then chop the green onions into thin, neat rings and add to the pan.

Cook the soup for a few more minutes and, without boiling, turn off the burner. It is necessary to insist a little soup and serve it to the table.

Miso soup with tofu and seaweed

  4 cups of water
  2-3 niboshi (dried japanese anchovy)
  100 gr tofu
  1 handful of pickled seaweed
  white meat to taste
  some green onions

Lower the nibosi into the water and set on fire. Bring to a boil. Next, take out the nibosi and add one tablespoon of white miso. If the nibosi is not very high quality, then add the powder for the dashino moto fish broth (or dashi).

Next, add chopped seaweed, as well as small cubes of tofu. As soon as the thick pops up, turn off the fire, since miso loses its flavor during boiling. The dish is ready. It should be served with chopped green onions.

Miso soup with shiitake and seaweed

  500 ml dashi
  60 gr soybean paste
  50 gr of sea salt cabbage
  half a shiitake packet
  seasoning miso soup with pork

Cut the pork into slices and fry directly in the pan. Cook the spinach briefly and put it in cold water. Next, cut into slices of 4 centimeters each. Heat the dashi rice broth in a saucepan and place the soybean paste. Add enoki and pork, cook and turn off the stove.

The editors of the site hope that the recipes listed here will help you become a master in making miso soup with various ingredients, and you can impress your guests with Japanese cuisine.
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The basis of Japanese cuisine, in addition to rice and soy sauce, is another food product. Its name can tell little to people ignorant of this issue. However, those who love Japanese food or have been to Japan at least once know that it’s   miso paste. It is a thick paste-like mass, which is obtained in the process of fermentation of soybeans with the participation of the fungi koji-kin. Miso paste is used to make traditional Japanese miso soup, as well as various salads, marinades, sauces, etc. There are several types of miso pasta, which is distinguished by its color, taste and composition: white, made on the basis of rice, wheat and barley, as well as red from soy.

The benefits of miso paste

Miso pasta is a unique food product, the recipe of which was known in 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 proved that the regular use of miso paste protects a person from negative
  exposure to his body of the environment and radiation, lowers blood cholesterol. It was this food product that was once used by doctors to treat radiation sickness in victims in Hiroshima and Nagasaki, and today - for the prevention of fairly serious diseases such as oncology.

Harm and contraindications

Miso paste should be used with caution for people suffering from diseases of the kidneys, liver, pancreas due to the large amount of salt in it. In addition, this product is referred to as allergens, so it is important to establish its composition and production time in advance, as stale products often come across in stores.