Miso Soup Varieties
Source: Noriko's Kitchen
Cooking time: 15-20 minutes
This soup is served every morning in Japan, with the flavors of seasonal vegetables.
There are several different kinds of miso paste available in the United States.
Shiro-miso paste is a mild one and is low in salt. On the other hand, aka-miso is very
salty and has a different, stronger fragrance than shiro-miso.
Miso soup base is made out of a fish stock called dashi. You can purchase dashi at any
Oriental food shop. You can enjoy almost any vegetable with this soup, from lettuce to
snow pea pods. Here's a list of vegetables you might want to try in the miso soup.
Types of gu and preparation suggestions
Chinese cabbage, cut into bite-size squares or triangles
Cabbage, cut into bite-size squares or triangles
Lettuce, cut into bite-size squares or triangles
Green onions, sliced
Leeks, sliced or chopped
Butternut squash*, thinly sliced
Snow pea pods
Daikon*, thinly sliced
Potatoes*, thinly sliced
Sweet potatoes*, thinly sliced
Tofu, cut into small cubes
Natto beans, minced
* These hard vegetables must be cooked for ten minutes or so.
Not recommended: green pepper, celery (vegetables with strong flavor)
Here is a recipe that uses tofu, green onions, and mushrooms.
about 30 half-inch cubes tofu
4 mushrooms, sliced
2 stalks green onions, chopped
4 cups water
2 teaspoons dashi (nomoto)
3-4 tablespoons miso (adjust to taste)
Boil 4 cups of water and dashi. Add tofu and mushrooms, simmer gently about 3
minutes. Add miso and dissolve completely. Immediately turn off the heat and add
chopped green onions, then serve.
Note: You have to cook the hard vegetables longer. If you have a combination of soft
and hard vegetables, add the soft vegetables later. The miso flavor will weaken if you
overcook the miso.
- recipe courtesy of Hiroyuki Sato (firstname.lastname@example.org)