A miso soup recipe usually starts with a Japanese soup stock called dashi.
Miso a fermented paste is another key ingredient that goes into miso soup and is also one of the key flavoring agents used in Japanese cuisine.
Kombu seaweed and Wakame seaweed are also used extensively in Japanese cuisine to flavor soups.
Learn how to make a miso soup recipe the authentic Japanese way and then you will be able to create your own version of this Japanese soup.
Soak kombu in water for 30 minutes before bringing to a boil on medium heat. Remove kombu from the hot water and turn off the heat.
Add in bonito flakes and bring to a slight simmer - turn off heat.
When flakes sink to the bottom of your pan (3 to 5 minutes) strain the flakes from the dashi stock.
You can save dashi stock for later or add in your miso paste with any additional ingredients like wakame seaweed or tofu.
Kombu and bonito flakes (dried and fermented Skipjack tuna) are used to make dashi or Japanese soup stock.
You can find these food items at a Japanese food store or in the Japanese section of most grocery stores.
Look for and buy the packages that only have the desired ingredient listed.
Heat ingredients thru before serving.
Kombu seaweed also known as Konbu is an edible sea vegetable or kelp. Kelp is a large seaweed belonging to the brown algae class.
Kombu is used a lot in Japanese recipes and is one of the main ingredients in making a dashi or Japanese soup stock.
Kombu has a sweet taste and is high in umami or free glutamate which is why it is a popular choice in flavoring soups and sauces.
You can purchase Kombu in its dried or fresh state depending on where you live. This type of kelp is very rich in iodine and contains other important minerals.
Add dashi stock and daikon radish to a pot and bring to a boil to cook daikon. Add in the tofu cubes and the wakame seaweed. Turn off heat.
Then slowly dissolve miso paste into the hot stock (not boiling).
Warm (if necessary) before serving miso soup in bowls garnished with scallions.
Miso paste is a Japanese seasoning which is typically made by fermenting a grain such as wheat, rice, buckwheat, or barley with soybeans.
Mold and salt are added and then it is aged anywhere from 3 months to 3 years or longer.
Miso is a good source of protein, but can be very high in sodium. Unpasteurized miso will contain probiotics and will also be higher in nutrients.
Different varieties of miso have different tastes which can range from sweet to savory. And miso paste ranges in color from a light cream to a red to a very dark brown color.
Look for miso made from organic and Non-GMO soybeans - very important. Also, you want miso that was made by traditional methods instead of commercially produced miso.
Miso is very rich in unbound or free glutamate, so you want to be careful not to use too much of this flavor enhancer in your miso soup recipes.
Wakame seaweed is another edible sea vegetable. Wakame has a subtle sweet flavor and is often used in miso soup and in Japanese salads.
Wakame is high in iodine and is a good source of vitamins and minerals.
You will find this sea vegetable usually in dried form and sometimes fresh. Dried Wakame will need to be reconstituted before it is used in Japanese cuisine.