Try this India Miso Soup recipe, or contribute your own.
- Carbohydrate 10.83150625 g
- Cholesterol 0 mg
- Fat 2.36551875 g
- Fiber 1.77815000398643 g
- Protein 4.97479375 g
- Saturated Fat 0.354479875 g
- Serving Size 1 1 Serving (394g)
- Sodium 736.42375 mg
- Sugar 9.05335624601357 g
- Trans Fat 0.350702125 g
- Calories 81 calories
Step-by-step
- In a medium saucepan, add water and dashi packet (some brand of dashi packet may ask you to add the packet after boiling). If you are using dashi powder, bring water to a boil and stir in the dashi powder and it's ready to use.
- Bring it to a boil over medium high heat. After boiling, reduce the heat to medium low and simmer for 5 minutes.
- Discard the packet and dashi is ready to use.
- Put 1 Tbsp. of miso in a ladle (or strainer) and blend it with dashi until it is thoroughly mixed. Continue this process until miso is all used. Usually each cup of dashi, you will need about 1 Tbsp. of miso. If you add tofu in your miso soup, tofu dilutes the soup a little bit so you might want to add ½ Tbsp. more miso.
- Cut tofu into 1/2" (1 cm) cubes and add to the soup. Stir gently without breaking the tofu.
- Soak dried wakame in water to rehydrate for 10 minutes and drain well.
- Finely slice the green onion and put the wakame and green onion in each bowl.
- Return the miso soup to a slight simmer until heated through and pour into the bowls. Be careful not to boil the miso soup because miso will lose flavor.
The ingredient measurements alone cannot convey how temperature destroys the delicate aroma of fermented soybean paste. Boiling miso degrades its volatile aromatic compounds and leaves a dull, flat flavor profile behind. Heat the broth just below a simmer instead. Dissolving the paste requires mechanical assistance. Place the miso inside a fine-mesh strainer or ladle, partially submerge it in the hot liquid, and whisk it through the wire mesh with chopsticks or a spoon to prevent stubborn clumps from forming at the bottom of the pot. Dashi forms the umami foundation. Packets or instant powders require varying extraction times, typically boiling for five minutes over medium-low heat to properly hydrate the dried kelp and bonito components. Silken tofu demands absolute gentleness. Cut the block into uniform half-inch cubes using a sharp chef knife to prevent ragged edges, and fold them into the pot with minimal agitation. Dried wakame needs exactly ten minutes of soaking in cold water to fully rehydrate before joining the garnishes in the serving bowls. Different commercial brands of miso carry vastly different sodium levels. Always incorporate the paste incrementally, starting with one tablespoon per cup of liquid, and taste before adding more. Pair this warm broth with a simple bowl of plain steamed short-grain rice to balance the salinity of the fermented paste.
