Miso shiru (miso soup)
Miso shiru (味噌 汁) is the most classic and traditional ubiquitous soup in Japan. Very simple to make, it is made up of a few genuine ingredients rich in nutrients.
The recipe that I propose is that of the most common miso soup, made with homemade dashi broth, high quality miso, tofu and wakame and kombu seaweed.
Many people are frightened by the complexity of this recipe, but I invite you to replicate it to let you discover how easy and fast it is, but above all good: there is no freeze-dried soup that can stand up to comparison!
- 2 tablespoons miso
- 1 teaspoon of wakame seaweed
- 2 handfuls of katsuobushi
- 1/4 stick firm tofu, cut into squares
- 1 strip of kombu seaweed
- Fill a saucepan with plain water and immerse the kombu seaweed in it. Leave to soak for 30 minutes.
- Turn on the stove and bring to a boil. Leave to simmer over low heat for about 10 minutes.
- Turn off the heat and pour the katsuobushi into the saucepan. Allow the tuna to reach the bottom, it will take about 10 minutes.
- With the help of a tightly woven sieve, strain the dashi broth thus obtained into another pot.
- Heat the dashi broth and turn off the stove again. With the help of a tightly woven strainer and a spoon, dissolve the miso in the dashi broth. Be careful: miso must be dissolved in the hot broth over a strictly off heat, otherwise it will lose both the aroma and the beneficial properties.
- Prepare the bowls to bring to the table by placing the squared tofu and a few pieces of wakame seaweed inside. Pour in the soup and serve immediately.