RCI-SP.001.0082.002
Miso Soup
In traditional Japanese cuisine, miso soup is served for breakfast every day, and often served with meals as well.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- soybean curd½ packagesoaked in agenerous amount of water and cut into small cubes
- wakame seaweed (latin name: undaria pinnatifida)20 gcut into bite-size
- dashijiru4½ cups
- 3 tbsp
- welsh onion½ unitsliced
- fried bean curd½ packageparboiled and draind in a strainer and cut into 2 cm sections
- taros8 unit
Method
1
Bring 4 cups of dashi stock to a gentle simmer over medium heat in a medium saucepan. If dashi is unavailable, dissolve dashi powder in hot water according to package instructions.
5 minutes
2
Clean and slice the mushrooms into thin pieces, removing any tough stems. Rinse the spinach thoroughly and cut into 2-inch segments.
3 minutes
3
Peel and devein the shrimp, leaving the tails on if desired for presentation. Rinse the shrimp under cold water and pat dry.
4 minutes
4
Add the sliced mushrooms to the simmering dashi stock and cook until they begin to soften, about 3 minutes.
3 minutes
5
Add the shrimp to the pot and cook until they turn pink and are just cooked through, about 2 to 3 minutes. Do not overcook.
3 minutes
6
Reduce the heat to low and add the spinach, stirring gently until wilted, about 1 minute.
1 minutes
7
Remove the pot from direct heat and place the miso paste in a small ladle or strainer, submerging it in the broth and stirring until fully dissolved. Never boil the soup after adding miso, as this destroys its delicate flavor.
2 minutes
8
Taste and adjust the amount of miso to preference, then ladle the soup into bowls and serve immediately while hot.