Sekai no Shokutaku

Japan / Soup

Wikibooks

Miso Soup (Traditional)

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

Original source ↗

Ingredients

ScaleNo serving count in the source — scale by factor
  • dashi, by volume; instant dashi mix may be used90–94 %
  • miso, by volume; red, white, or mixed6–10 %
  • deep-fried tofu, finely sliced; agedashi tofu
  • silken tofu, raw; cubed; recommended
  • wakame, recommended
  • kombu, kelp; leftover from making dashi may be used
  • spinach
  • scallions, sliced; recommended
  • daikon, grated
  • potatoes, boiled and finely cubed
  • clam, asari or shijimi
  • eggplant, grated
  • shrimp
  • mushrooms

Method 5 steps

  1. Put dashi in a pot.

  2. Add any garnish that needs cooking.

  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. 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.

Ingredients in this dish

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