RCI-SF.002.0039.001
Miso Soup
Soup | Cuisine of Japan In traditional Japanese cuisine, miso soup is served for breakfast every da
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- % to 94% dashi (consider using instant dashi mix)90 unit
- % to 10% miso. It can be aka(red) or shiro(white)6 unitor a combination.
- odds and ends for garnish1 unit
- finely sliced and deep-fat fried tofu (Agedashi tofu)1 unit
- finely cubed raw (silky) tofu (recommended)1 unit
- wakame seaweed (recommended)1 unit
- konbu (kelp) seaweed1 unitperhaps left over from making dashi
- spinach1 unit
- chopped scallion (recommended)1 unit
- grated daikon radish1 unit
- boiled and finely cubed potato1 unit
- clams (asari or shijimi)1 unit
- grated eggplant1 unit
- shrimp1 unit
- mushrooms1 unit
Method
1
Put dashi in a pot.
2
Add any garnish that needs cooking.
3
Heat the dashi, letting it simmer, cooking any garnish that needs cooking. Do not bring to a rolling boil, as this degrades the flavor.
4
Add any garnish that does not need cooking, and remove from heat.
5
Add the miso to the soup. Avoid boiling the miso; some nuances of the flavor will be lost.
6
Heat frying oil in a small pot
7
Fry onions and cabbage in the oil over high heat until browned. A slight degree of burning is acceptable.
8
Proceed with the traditional method listed above.