Miso soup

[(Ryu Murakami)]

Miso soup

Category: First meal

Kitchen: japanese

Ingredients
fillet of red fish	0.5KG
water	3 l
dried seaweed	15 g
miso paste (soybean paste)	3 tbsp. l.
green onions	on the plate

Cooking method

• "......" Miso soup? "I muttered.
• - Yeah. Once upon a time, a hundred years ago, in the state of Colorado, I accidentally stumbled upon a small sushi bar and ordered this soup for myself. But it had such a strange smell that I didn't even eat it. And now I'm sorry. I have never seen such a soup in my life. It's so weird: brown, hazy and smells weird. Am I correct? But at the same time, it looks very sophisticated, it feels like a first-class kitchen. In short, I decided to go to Japan and see what the people who eat this soup every day look like, you know? It's a pity, of course, that you and I never ate this soup ... " (Ryu Murakami)
• If we talk about Japanese cuisine, then miso soup is a classic of the genre. Surely each of you has tried this aromatic and very healthy dish when visiting a Japanese restaurant. As a rule, it is served in small bowls and eaten with a special small ceramic spoon. This exotic dish is actually very easy and quick to prepare at home. What we are going to do now.
• First of all, fill the dry seaweed with warm water.
• I use this
• 
• This pack (50 g) is enough for 3-4 times. We need about the amount of dried seaweed from the palm. Let it not seem to you that this is not enough, in the water it will disperse, increasing 3 times.
• Put the water on the stove to boil, in the meantime, prepare the fish. Any fresh red fish (salmon, trout) will do. Let's clean our fish from bones and cut into small squares about 3 by 3 cm. Put our fish cubes in boiling water.
• Once the broth has boiled, add the miso soy paste.
• I prefer this
• 
• Soy miso is high in zinc, iron, calcium, vitamins A and D.
• You can of course replace the pasta with liquid soy sauce, but the taste will be different.
• Add the pasta with a spoon and try not to actively stir the soup so that the fish does not turn into porridge. It is enough for the pasta to slip into the broth, then it will dissolve by itself during the boil.
• 
• While the fish and pasta are being cooked, and this should take no more than 15 minutes, we quickly prepare the seaweed: pour it into a colander and rinse it with cold water, squeeze it well and chop it finely. Usually it comes in different sizes: thin stripes and whole "sheets". Therefore, we fish out the "sheets" from the general mass and pay special attention to them.
• As a result, we get just such a cabbage
• 
• We put the cabbage in the soup and remove the pan from the stove as soon as it boils. Overcooking cabbage means ruining the dish.
• Let the miso brew for 15 to 20 minutes.
• When serving, add green onions, torn into transverse strips, to a plate. But I didn't have onions, so I replaced it with chopped greens.
• 
• Bon Appetit!

Time for preparing:

30 minutes

Note

Variations on the theme of miso soup are possible. Tofu, shiitake mushrooms, carrots, grated like a Korean salad are added to it.

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Ira, what does this soup taste like? I don’t know whether I’ll find pasta or not. so at least know ...

Anna, I don't even know what to compare with. The taste is very unusual, but it is worth trying, I assure you! Can you replace it with soy sauce for now? It will look like a little

thanks, let's look

The basic rule here is that you don't add salt to the soup! Add enough miso paste or soy sauce to make the soup equal to the expression "salt to taste." I don't know if I explained clearly

Yes it is clear

Stunned! You can swallow your tongue! It remains to find miso paste, the rest is already there,

It's interesting how, well, water with grass in fact, but how delicious !!!!

Kara, I've never bought miso pasta before. In the internet I found a store where you can buy it ... but there are two of them - white and red ... which one do we need? From the pictures, I still do not understand what yours is.
🔗

Kara, I've never bought miso pasta before. In the internet I found a store where you can buy it ... but there are two of them - white and red ... which one do we need?

and this depends on who you are for the "white" or for the "red" (Just do not be offended, no political overtones, I just remembered the ancdotes about Petka and Vasil Ivanovich)

and this depends on who you are for "white" or for "red"

Man, I'm for Motley! so that it was not boring ...

"The Motley Case" Tada interfere both

[lega]

lega, we need red, "Soybean paste" Aka Miso "red". It gives a richer flavor. And white is great for making various sauces for mushrooms, meat, fish, i.e. for second courses

It's interesting how, well, water with grass in fact, but how delicious !!!!

What about water with grass, after all, a fish

[Natasha]

Stunned! You can swallow your tongue! It remains to find miso paste, the rest is already there,

Natasha, try to search for specialty Sino-Japanese shops. Where did you get the seaweed? Maybe there is miso pasta too?

We have departments of sushi products in supermarkets. Tomorrow I will wool.

We have departments of sushi products in supermarkets. Tomorrow I will wool.

Ooooh, it should be there! And also if you see dough for dumplings, like this



or such



grab without hesitation

and why is it good?

It is just perfect for making dumplings / dumplings, both Japanese and ordinary. And he took it out, put the filling and forward

[Kara]

I cooked miso soup yesterday. For some reason, my cabbage increased in volume, but still it was not enough for my taste. And my miso paste was so dense that I couldn't stick a spoon in it, I cut it off with a knife. Apparently the concentration of salt there was also high. Sucked. But, on the whole, it turned out not bad: my husband recognized the soup as tasty, but he is not a gourmet, his favorite dishes are navy pasta and soup with canned saury.
Kara, thanks for the recipe. I will cook it again, taking into account my mistakes. Moreover, yesterday I also bought dried shiitake, so God himself ordered.

Natasha, try adding miso paste in parts: one spoon, dissolved - tried the second, etc. So you can control the salting process.If you cook soup with shiitake mushrooms, then you need to lay the products in this order: mushrooms, fish, seaweed. Mushrooms also need to be soaked in warm water for 30 minutes.

Very tasty soup with miso, I usually cook this kind of soup in the morning. But when they taught us to cook this soup (and it was in the early 90s), for some reason, the recommendations were not to boil the miso, but to put it in the last place, in the broth or water part, so that there were no lumps and pour it into a saucepan, bring until boiling and remove from heat. And sometimes, when I'm in a hurry, I just throw the torn leaves of seaweed and a spoonful of miso into boiling water, stir it and that's it. All the same it turns out satisfying and tasty. And there are a lot of variations of this soup, almost any composition - with rice (preferably brown), mushrooms, chop a little green radish ..., the main thing is to add miso!

[Kara]

Kara, thanks for the advice, I will definitely consider

[Melanyushka]

Recommendations were not to boil the miso, but to put it in the last place, to loosen up some of the broth or water so that there are no lumps and pour it into a saucepan, bring to a boil and remove from the stove.

Melanyushka, this is probably necessary when the soup is cooked without fish. If miso means fish broth, then when laying the pasta at the very end, we lose the most important thing, the fish does not get the aroma and taste that will necessarily appear if the fish is cooked with the pasta

And there are a lot of variations of such a soup, almost any composition - with rice (preferably brown)

Here, of course, it tastes and colors ... But I can't even imagine miso soup with rice. Serving rice separately for the soup (and the Japanese do so) is really appropriate and very tasty. In general, in the east, rice is used instead of bread and is served in a separate bowl for a variety of dishes. In this case, rice should be cooked without adding spices and only in water.

Well, maybe so, we were taught at the Center for Macrobiotics, the doctor himself studied yoga and Eastern philosophy, lived for some time in Japan, in Canada (there is such a center there), they also practiced cooking in compliance with of all traditions and rules, up to the fact that they themselves collected and grew the necessary plants, and, apparently, the issue was considered from the position of preserving everything useful in products, including energy, according to traditions. And the soup is cooked just like that - at first everything separately without miso, very little rice is added, already cooked separately, and then, at the end, miso. This, of course, is not the density of our borscht, perhaps there are many recipes for oriental cuisine, and I shared my knowledge, how they taught me, how I do it. I will definitely try to make your recipe with red fish. The main thing is that it is tasty, and also healthy!

In New York, in a Japanese restaurant, miso soup was collected for us in parts. Uncle stands and pours all sorts of different ingredients into a huge bowl, and then pours everything into miso broth ... funny ... you can pick up what you want

And this is how I cook it

Oksana,! What is a "komba"?

Kombu, not declining))))
This seaweed is sold in Japanese stores.

Do I understand correctly that there is no fish at all in your version? That is, it turns out miso with mushroom broth?

there is salmon, I just forgot to take it off, as I add)) at minute 2:02 there are credits with this info
I showed it in the soup and on the plate already
but today I did it with chicken breast, delicious!

Thanks for the comments. I will definitely try according to your recipe.

I was making miso soup from a ready-made bag. Like it used to be noodle soup in bags.
According to the recipe presented, I would add the fish two minutes before cooking. In this soup, the fishy "spirit" is not the main thing ....

[UncleVicR]

I was making miso soup from a ready-made bag. Like it used to be noodle soup in bags.
According to the recipe presented, I would add the fish two minutes before cooking. In this soup, the fishy "spirit" is not the main thing ....

UncleVicR, it's not just the fishy spirit, we don't want to eat raw fish. And miso soup in a bag is like mashed potatoes made from powder. IMHO

[Kara]

The soup is delicious, checked. Kara .. thanks for the tasty miso variation. Delicious!

[Dot]

Dot, I'm glad, that you liked! Eat to your health!

[Irina]

Irina, thanks for the recipe, the soup turned out delicious, though I did it with soy sauce, I haven't found the pasta yet.

Natasha, I’m glad to be pleased. Cook for your health!