Miso Soup
Miso soup is one of the most common dishes in Japan along with rice.The gentle but flavoursome soup settles the stomach and keeps the body warm.
For the contents, we add whatever we like or seasonally available such as Tofu, Deep Fried Tofu, Spinach, Winter Cabbage, Spring Onion, Wakame(seaweed), Mushrooms, Egg, etc.
Direction of Miso Soup
Boil veggies in a pan. In a separate pan, dissolve 1/2 tablespoon of miso per 200cc of dashi, a Japanese fish stock. Add veggies into the soup and heat up gently to serve.
Instruction of Dashi
http://japanesegourmet.blogspot.co.uk/2012/08/japanese-fish-stock-dashi-japanese-fish.htmlThe following is some examples out of the countless. |
| Miso Soup with Egg and Spring Onion |
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| Miso Soup with Cabbage and Enoki Mushroom |
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| Miso Soup with Enoki Mushroom and Sugar Snap |
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| Miso Soup with Tofu, Wakame and Spring Onion |
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| Miso Soup with Spinach and Fried Tofu (Miso soup is wrongly placed in the left of rice. Sorry.) |
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| Miso Soup with Spinach and Deep Fried Tofu |
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| Miso Soup with Aubergine |
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| Miso Soup with Shimeji Mushroom and Winter Cabbage |
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| Miso Soup with Tofu |
Sometimes we use different materials:Shrimp Head Miso Soup
http://japanesegourmet.blogspot.co.uk/2012/09/shrimp-tempura-and-shrimp-head-miso.html
Pork Miso Soup with Winter Veggies
Miso Soup is an essential dish in Japan!
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