Every morning when I walk up in Japan, I almost always have miso soup as part of breakfast. If I’m out somewhere late afternoon & we’re having teishoku (a set meal) there’ll be another kind of miso soup with that. Every prefecture & every house in fact has its own style of miso soup. Some use heavy red miso, others use a lighter style white miso, while others make a mix of the two calling it their own unique style. Fillings are just as diverse. Mushrooms, sweet potato, wakame (seaweed) even thin slices of lightly cooked pork can be found wading around a bowl of good miso soup. You can make it however you bloody well want. Vegan, vegetarian, fishy or meaty. There is NO correct way to make miso soup – except the right way.
Contents
Everyday Miso Soup
No description... it's miso soup
Equipment
- Pot
Ingredients
Stock
- 600 ml water
- 3 tbsp dashi powder no MSG
- 2 tbsp white miso, or red miso or whatever you want
- ½ onion chopped roughly
- ½ handful spinach
- aburaage sliced thinly
Toppings
- spring onion chopped finely
- add shichimi for spice
Video
Notes
1 thing you'll notice in this video is Maya pushing the miso through the mesh strainer with the back of a spoon. If you pull this out at parties it really looks like you know what you're doing so, you're welcome. Rubbing in the miso helps to distribute that thick fermented soy bean paste more quickly through your creation. Another tip, DON'T boil the hell out of it as it apparently kills all that good gut bacteria you get from miso. Just simmer slowly.
