Miso Soup

recipe
The essence of Japanese soup, dashi is a flavorful broth made from simmering kombu (kelp, a kind of seaweed) in water. Wipe it with a damp cloth before using, and cut into strips with kitchen shears to extract maximum flavor. Shiso is a member of the mint family. Look for both kombu and shiso at Asian specialty markets. If you can't find shiso, use spinach.

Yield:

4 servings (serving size: about 1 1/2 cups)

Recipe from

Nutritional Information

Calories 63
Caloriesfromfat 21 %
Fat 1.5 g
Satfat 0.1 g
Monofat 0.3 g
Polyfat 0.8 g
Protein 4.7 g
Carbohydrate 7.7 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 370 mg
Calcium 82 mg

Ingredients

Dashi:
8 2/3 cups water
1 3/4 ounces kombu (kelp), cut into (4-inch) pieces
Remaining ingredients:
2 tablespoons miso (soybean paste)
1/2 cup straw mushrooms, rinsed and halved
4 ounces silken firm tofu, drained and cut into 1/2-inch cubes
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
1/4 cup thinly sliced green onions
3 ounces thinly sliced shiso

Preparation

To prepare dashi, combine 8 2/3 cups water and kombu in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer until reduced to about 4 cups (about 1 hour). Strain dashi through a sieve over a bowl; discard the solids.

Place 1/4 cup dashi in a small bowl; stir in miso. Return dashi to pan; bring to a simmer. Add mushrooms, tofu, and ginger to pan. Simmer 10 minutes; discard ginger. Stir in green onions and shiso.

Note:

Barbara Kafka,

January 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note