Miso Soup
Miso Soup is Japanese version of Doenjang Soup (Soy Bean Paste Soup). Korean Doenjang has stronger flavor and rougher grains than Japanese Miso Doenjang Paste. Hence, Japanese Miso Doenjang is a good way to enter to the world of Doenjang.
Miso is one of most commonly served soup in Japanese sushi restaurants. It has mild and savory flavor which goes well with almost any types of rice-based dish.
Like its look, the recipe is also simple.
Time: 10 min
Difficulty: Easy
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<ingredients: 4 servings>
1 Table spoon of Miso paste
2 cups of rice washing water or plain water
1 tea spoon of Hon Dashi
2 Table spoon of chopped mushroom
2 Table spoon of chopped green onion
1. You can use just plain water, but for Doenjang soup, the rice washed water makes the broth more savory and tasty.
2. Put 1 Table spoon (2 tea spoons)
of Miso paste into the rice washed water and add 1 tea spoon of Hon dashi.
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You can find Hon Dashi powder from any supermarket |
If you don't have Hon Dashi, you can use other vegetable bouillon, but Hon Dashi makes the broth real Japanese style Miso Soup.
3. Boil the broth with medium flame.
4. While the broth is cooked, chop mushrooms and green onions. Typically tofu is used for Miso bits, but you can use mushroom or sea weed, too. Or you can use only green onions. Still it taste all good!
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I usually use Baby Bella instead of White Whole |
5. Once the broth is boiled, put the chopped mushroom. And cook the broth 1-2 minute more.
3. At last, put the chopped green onions. Turn off the heat immediately after adding green onions. And don't cover the pot with the lid. If you cover the pot, the green onion's color turns to yellowish.
6. Serve with steam rice or fried rice or sushi.
ENJOY ~!
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