Miso shiru is a fundamental soup of Japanese cuisine, served at practically every meal along with rice and tsukemono. Its daily preparation is a morning ritual in homes throughout Japan. Fermented miso provides probiotics and deep umami that defines the traditional Japanese breakfast.
Japanese
homemade shiru miso
Miso shiru casero con dashi, tofu sedoso, wakame y cebolleta.
- Japan
- MAIN COURSES
- Vegetarian
- Light
- Low fat
- easy
- gluten
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 85 kcal
- Protein 7 g
- Fiber 1 g
- Carbohydrates 6 g
- Fat 4 g
- Sodium 820 mg
Story behind the dish
Preparation
Homemade miso shiru is a Japanese preparation with easy difficulty. Reserve about 25 minutes in total (10 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 liter of dashi broth.
- Have ready: 3 tablespoons of white miso paste (shiro miso).
- Have ready: 100g silken tofu, cut into small cubes.
- Have ready: 2 green onions, thinly sliced.
- Have ready: 1 leaf of rehydrated dried wakame seaweed.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat the dashi over medium heat without bringing it to a strong boil.
Heat the dashi over medium heat without bringing it to a strong boil.
-
Dissolve the miso paste in a little warm dashi in a separate bowl…
Dissolve the miso paste in a little warm dashi in a separate bowl until there are no lumps.
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Add the miso mixture to the dashi and stir gently without boiling…
Add the miso mixture to the dashi and stir gently without boiling to preserve probiotics.
-
Add cubed tofu and rehydrated wakame; heat 2 minutes
Add cubed tofu and rehydrated wakame; heat 2 minutes.
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Add chives and remove from heat immediately.
Add chives and remove from heat immediately.
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Never boil miso once added to maintain flavor and properties
Never boil miso once added to maintain flavor and properties.
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Serve in small bowls with sesame oil and shichimi to taste.
Serve in small bowls with sesame oil and shichimi to taste.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with red miso for a more intense flavor.
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