🍲 Miso Soup (Traditional)

Name: Miso Soup (Traditional)
Ingredients: 90–94% by volume dashi (consider using instant dashi mix); 6–10% by volume miso (red, white, or a combination); Finely sliced and deep-fried tofu (agedashi tofu); Cubed raw silky tofu (recommended); Wakame seaweed (recommended); Konbu (kelp), perhaps left over from making dashi; Spinach; Sliced scallion (recommended); Grated daikon radish; Boiled and finely cubed potato; Clams (asari or shijimi); Grated eggplant; Shrimp; Mushrooms

Japanese · 14 ingredients · 5 steps

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

This recipe states no serving size, so the quantities are left exactly as written.

Ingredients

Broth

90–94% by volume dashi (consider using instant dashi mix)
6–10% by volume miso (red, white, or a combination)

Garnish

Finely sliced and deep-fried tofu (agedashi tofu)
Cubed raw silky tofu (recommended)
Wakame seaweed (recommended)
Konbu (kelp), perhaps left over from making dashi
Spinach
Sliced scallion (recommended)
Grated daikon radish
Boiled and finely cubed potato
Clams (asari or shijimi)
Grated eggplant
Shrimp
Mushrooms

Method

Put dashi in a pot.
Add any garnish that needs cooking.
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.
Add any garnish that does not need cooking, and remove from heat.
Add the miso to the soup. Avoid boiling the miso; some nuances of the flavor will be lost.

Where this came from. Adapted from Miso Soup (Traditional) in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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