| Miso is most often used as the flavoring in miso soup, but its rich aroma and full-bodied flavor can also be used to great effect in a wide range of other dishes. It goes well with meat, fish, and vegetables, and is ideal for adding variety to your dinner table. |
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Preparing Delicious Miso Soup
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| Miso soup is one of the most popular miso dishes, and is made almost daily in Japanese households. |
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1. Prepare the "Dashi" or stock
- ?Konbu(dried kelp)/katsuo-dashi(dried bonito flakes)
- Soak four 2-inch stripes of konbu in four cups (about 800 ml) of water for 30 minutes. Heat the water and remove the konbu just before it begins to boil. Add just over one cup of bonito flakes, and bring the water to a boil and then remove immediately. Strain out the bonito flakes.
- ?Instant dashi
- Add a small amount of instant dashi-no-moto (about 0.14 ounces) once the ingredients are thoroughly heated.
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2. Heat the Ingredients
Heat the ingredients in 600-700 ml of the dashi you've just made, beginning with bulky vegetables (potatoes, taro, daikon radish, etc.) and then adding lighter ingredients (deep-fried bean-curd, shiitake and enokidake mushrooms, etc.) |
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3. Dissolve the Miso
Once the ingredients are heated, add 4tbsp(about 2.5ounces) of miso. |
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4. Add Greens
Once the miso has dissolved, add wakame seaweed, spring onions and another greens and allow the miso soup almost to boil before serving.
- Make sure not to boil miso soup-boiling will change the flavor.
- Miso can also be used as flavoring in stews and soups.
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[Storage]
Storing the miso in the refrigerator at below 50 F will keep it fresh and flavorful for a long time,
Its colour may turn a little red, but this has no effect on its taste or nutritional value.
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Vegetable Soup (one seving)
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20g Potato (half of a medium-size potato), 20g carrot (1/10th of a medium-size carrot), 20g onion (1/10th of a medium-size onion), 10g garden peas, half a rasher of bacon, 50ml milk, 7g miso (half of one tablespoonful), 150ml water, soup stock (half a cube). |
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1.Peel the potato and carrot, and cut them into fan-shaped pieces 5mm thick. Slice the onion. Pour boiling water over the bacon and cut it into 1cm-long pieces. String the garden peas.
2.Mix the soup stock cube, bacon, potato, carrot, onion and water, and bring them to the boil.
3.When they are cooked, add the garden peas and milk. Add miso by dissolving it in the soup. When the soup starts to the boil, turn off the heat.
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Cucumber (half), tomato (half), lettuce (one to two leaves), 15g mayonnasise sauce (one tablespoonful), 5g miso (one teaspoonful) |
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1.Wash the vegetables well with water.
2.Cut the vegetables and place them on a plate.
3.Add miso to mayonnase and mix well.
4.Pour the mayonnaise over the vegetables.
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Vegetabales Fried with Miso
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Green pepper (one), cabbage (half a leaf), 20g carrot (1/10th of a medium-size carrot), 7g oil (half a tablespoonful), 5g miso (one teaspoonful), 5g sugar (one teaspoonful)) |
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1.Wash the vegetables well with water and cut them into pieces.
2.Put oil into a frying pan and heat the pan. When it is heated, put the vegetables into the pan and fry them.
3.Season the fried vegetables with miso and sugar. |
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