How To Make Miso Soup
Koji Kagawa, an Executive Sushi Chef at SUSHISAMBA in New York City is a regular contributor in Japanese Cooking Video.
Today, Koji demonstrates how to make miso soup:
You Will Need
4 fresh, cold pot
A 2 or 3-quart pot
A hotplate or stovetop
A long piece of kombu seaweed
4 bonito flakes
A small mesh strainer
1/4 lb soft tofu, cut into small cubes
2 wakame seaweed
4 red or white miso paste
3 chopped scallions
A small ladle
A spoon or whisk
A medium-sized bowl
Intro
This delicate but intensely flavored soup is like chicken soup for the Japanese soul – minus the chicken. And it’s just as easy to make if you have the right ingredients.
Step 1
Put Water on Stove
Pour the water into the pot and place it on the stove or hotplate at medium heat.
Step 2
Add Kombu
Break off a 4 to 6-inch piece of kombu and add it to the water.
Tip: Kombu – also known as sea cabbage or kelp – is available at most health food stores.
Step 3
Simmer and Remove
Simmer the kombu for 15 minutes, then remove it from the water and throw it away.
Step 4
Add Bonito
Add bonito flakes to the pot and simmer on medium-low heat for 5 minutes. If you prefer a more intense fish flavor, steep the flakes for 10, 15, or even 20 minutes – the longer you steep them, the stronger the flavor.
Step 5
Remove Bonito
With a small mesh strainer, remove the bonito flakes and discard them.
Step 6
Add Tofu and Wakame
Add the tofu chunks and wakame and simmer for 5 minutes on low heat.
Tip: When making miso soup, never bring the broth to a boil – it will muddy all the distinct flavors.
Step 7
Stir Miso Paste and Broth
Ladle about a cup of the broth into a medium-sized bowl containing the miso paste, and stir with a long chopstick or spoon until it dissolves.
Step 8
Pour Broth
Once the miso paste is dissolved, pour the broth back in the pot and stir.
Tip: Miso paste will keep in the fridge for nearly a year; bonito flakes, wakame, and kombu will last indefinitely in the cupboard.
Step 9
Add Scallions
Keeping the heat on low, add the chopped scallions and simmer for a final 5 minutes. Ahhh, miso
Fact: Miso soup is routinely served at breakfast in Japanese homes and restaurants.
Japanese Cooking | MySushiSet | 26 December 2008 |
