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Miso Soup (Traditional)

@arecipe.bsky.social

This recipe is for a traditional miso soup. Wakame with tofu is a standard and popular combination, especially at restaurants.

Ingredients

  • 90–94% by volume dashi (consider using instant dashi mix)
  • 6–10% by volume miso (red, white, or a combination)
  • Finely sliced and deep-fried tofu (agedashi tofu)
  • Cubed raw silky tofu (recommended)
  • Wakame seaweed (recommended)
  • Konbu (kelp), perhaps left over from making dashi
  • Spinach
  • Sliced scallion (recommended)
  • Grated daikon radish
  • Boiled and finely cubed potato
  • Clams (asari or shijimi)
  • Grated eggplant
  • Shrimp
  • Mushrooms

Instructions

  1. 1
    Put dashi in a pot.
  2. 2
    Add any garnish that needs cooking.
  3. 3
    Heat the dashi, letting it simmer to cook any garnish that needs cooking. Do not bring to a rolling boil, as this degrades the flavor.
  4. 4
    Add any garnish that does not need cooking, and remove from heat.
  5. 5
    Add the miso to the soup. Avoid boiling the miso; some nuances of the flavor will be lost.
Category
Soups
Cuisine
Japanese

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Miso_Soup_(Traditional)