Miso soup: recipes at home with fish or shrimp

Interest in the original cuisine of Japan, familiar to everyone by sushi and rolls, which have long become the gastronomic addictions of Russians, has recently been growing at an incredible rate. Among the fans there was a tendency when visiting restaurants that serve exotic dishes of the land of the rising sun, to learn their history and cooking technology. Often asked questions about what is miso soup, and how to cook it right? Look for similar information on relevant culinary resources. This national dish of the East, used in Japan daily, has earned immense popularity around the world for its lightness, unforgettable taste.

What is miso soup?

Misoshira, as they call this traditional dish, is one of the main dishes of Japan. It can be found every day on the table of any Japanese family, regardless of its social status. Moreover, they eat it not only at lunchtime, as is customary in European countries, but also in the evening, or even for breakfast.

 

The custom of daily cooking this dish is rooted in religious traditions that have developed among the inhabitants of the country of the rising sun in ancient times. For many centuries, misosiru, consumed by the Japanese every day, brings them longevity due to the presence of useful substances:

• miso paste, which is the basis of an exotic soup, is enriched with lactic acid bacteria and useful enzymes formed during its fermentation.It also contains in its composition almost all the trace elements and vitamins of the K, E, B2 groups necessary for the life of the body;
• in this soup in large quantities there are lactobacilli, thanks to which the body assimilates the nutrients entering it with food much faster;
• this dish is rich in linoleic acid, which makes the skin rejuvenation process more effective, vital for the body polyunsaturated fats, valuable protein and dietary fiber, which contributes to the delicate cleansing of the digestive organs from toxins;
• eicosapentaenoic acid (EPA) has a beneficial effect on the blood circulation;
• seafood, which is part of the soup, provides the body with a daily norm of substances that reduce the level of harmful cholesterol in the blood, effectively increasing the elasticity of the vascular walls, preventing the risk of thrombosis.

Experts have proved that regular use of miso soup, even in small quantities, helps to increase the body's resistance to colds and infectious diseases. Doctors and nutritionists also note that in people whose menu includes this dish, the risk of developing malignant neoplasms in the prostate, mammary gland, lungs and digestive organs is significantly reduced.

The main composition of the soup

The recipe for Japanese miso soup is attractive to gourmets for its versatile composition that has tremendous health benefits. Thanks to its healing properties, this dish has earned the glory of a doctor, about which there is a wonderful saying in the land of the rising sun: "One cup of miso soup per day is enough, and the doctor will never have to approach your door."

The uniqueness of the food lies in the fact that it contains low-calorie foods that are easily digested and bring great benefits to the body. That is why this national dish, which is valued by the adherents of a healthy diet of the whole world, has an unrivaled taste. Its peculiarity lies in the fact that in it you can change the ingredients depending on the culinary imagination and taste preferences of the person.

 

Also, based on the classic recipe for soup, you can very simply create your own varieties of misosiru, just add some vegetable component, for example, potatoes, to the preparation of the prepared meal. But the basis of miso soup is always the same - it is the paste of the same name made from soybeans that have gone through the fermentation process with the addition of salt and malt. This product must be aged until fully cooked for several months, during which time it acquires a pleasant aroma and unique taste.

In addition to pasta, which is the basis of miso soup, its classic composition must include the following products:

• hondashi broth (dashi) made from fish;
• tofu cottage cheese made from soy;
• wakame (undaria cirrus), the most delicious seaweed growing in the Pacific Ocean;
• sesame seeds;
• soy sauce.

Components useful for human health, such as herbs, soybeans, mushrooms, seaweed and fish, used in the recipe, are the main ones. Without them, cooking misosiru is impossible. But rice, eggs, vegetables, shrimp, and even chicken can get along well with them.

Do not forget about the golden rule of miso soup - all products added to it should be harmoniously combined with each other.

How can I replace the ingredients?

Many have a desire to cook this unique and healthy dish, but not everyone succeeds. And the problem here is not the difficulties with the recipe, it is simple, but the inability to find the necessary products in domestic supermarkets. That is why lovers of Japanese cuisine who want to surprise their households or friends with this exotic, delicious meal, are often interested in how to make miso soup based on the products available in our stores.

As experts in oriental dishes note, some of the specific ingredients are quite easy to replace with analogues sold in Russia:

• instead of wakame, you can use dried seaweed always available in departments for sushi;
• the lack of bean curd is also not problematic. Instead, you can successfully use Adyghe unsalted cheese;
• fish broth in the absence of special pellets of hondashi made in Japan, you can cook yourself by using finely-squeezed dried tuna for this.

The only thing that cannot be replaced under any circumstances is miso paste, which is the basis of healthy soup. Without it, it is unrealistic to cook this dish, since it is she who makes the dish light due to the content in its composition of almost all amino acids necessary for the human body and a large amount of nutrients. Therefore, when there is a desire to cook misosira, you should pay attention to online stores that deliver the necessary Japanese food products by mail.

The classic recipe for miso soup (with tofu and seaweed)

Due to the fact that the recipe of the dish is quite diverse, and each person can cook it to his taste, first of all it is necessary to try out his original classic recipe. Having learned how to cook it, you can begin to fantasize with the replacement of ingredients and the invention of your own variants of misosiru.

To prepare Japanese classics, you will need the following products:

• tofu cheese, diced in small cubes, ½ cup;
• shredded seaweed - a tablespoon;
• dashi granules - 1.5 teaspoons or a liter of fish stock from dried tuna;
• leek, chopped in rings, 2 tablespoons;
• half a glass of miso soya paste (white is used for the classic version of the soup).

The cooking process is not complicated. Any person with the components declared in the recipe at hand can handle it. They begin to cook miso soup with tofu and seaweed by bringing 4 cups of water to a boil in a cooking container, then pouring prepared dashi granules into it, stirring until they are completely dissolved and obtaining a homogeneous broth, reduce the heat and, while boiling slowly, lay the prepared foods .

The first is added tofu soy cheese, sliced ​​into medium sized cubes. Next, seaweed is poured with a small amount of hot water. She is allowed to soak for about two minutes, then sent after the cheese to boiling water. While the tofu seaweed is boiling slowly, you need to prepare the miso paste. To do this, put it in a bowl, add a little broth, stir until smooth. As soon as it disperses in hot water, the mixture is poured into the cooking dish, turn off the heat, mix thoroughly and sprinkle with leek rings on top.

If all the products are available, it will take no more than a quarter of an hour to prepare the dish. But we should not forget about some features.

Firstly, after pasta is added to the miso soup, it should not be boiled in any case, and secondly, this dish is prepared only once, since it is impossible to heat it!

 

Only by observing these nuances can you achieve the preparation of an excellent dish, the taste of which will be remembered for a long time.

Salmon Miso Soup

After the classic version of the dish is tested and the process of its preparation is clear, you can begin to fantasize. Most often, the Japanese add fish to the national dish, so we should figure out how to make miso soup with salmon. This variety of popular soup among connoisseurs of healthy and tasty food has many fans for its taste and ease of preparation.

The recipe is almost completely similar to the classic version, the only difference is the addition of fish to the dish. It’s best to take a salmon head for this. Preparing it for heat treatment is the most difficult in the cooking process.Due to the fact that this fish has a large head with voluminous bones, efforts will be required to divide it into parts. To do this, it is better to attract the hands of a man. All other actions will not be any problems:

• gills are cut, giving the broth a bitterness;
• the head cut into halves is thoroughly washed under running water;
• both parts are rubbed with salt for 5 minutes, which is then washed off.

Further, the preparation of miso soup follows the above recipe, with the only difference being that we first dissolve the dashi granules in water, bring the resulting broth to a boil, lower the salmon head into it and cook for 5 minutes. The rest of the product tab is exactly the same as in the classic version.

Shrimp Miso Soup Recipe

This version of an exotic dish, which leaves an unforgettable taste sensation, is very popular in Japan due to the high content of easily digestible protein, which is very useful for people involved in sports. It consists of the following set of ingredients - 500 grams of shrimp, royal, 100 grams of champignons, funchose (bean noodles) and miso paste, 30 grams of leeks, sesame oil, soy sauce, rice vinegar are best suited.

 

The cooking technology differs from the classic version of the national dish.

The following Japanese shrimp miso soup recipe is very popular all over the world:

• champignons are cut into thin slices and fried for 2 minutes in vegetable oil. Next to them is added a tablespoon of soy sauce and rice vinegar, everything is thoroughly mixed and continues to be stewed over medium heat;
• shrimps are boiled, peeled, cut into small pieces;
• funchose is poured with boiling water for swelling;
• after 5 minutes, the fried mushrooms are poured with a liter of water and brought to a boil, and then the remaining prepared ingredients are added;
• miso paste is diluted in water and poured into soup. The fire must be immediately turned off, and the finished food thoroughly mixed.

The dish laid out on plates is sprinkled with leek and served at the table. According to the Japanese, aphrodisiacs, substances that enhance sexual activity, are present in the soup.

Shrimp and Squid Recipe

This is another version of a hearty and healthy national soup. The pronounced marine taste in this case is diluted with a beaten egg. Preparing is very simple. In dashi broth, or ordinary fish, prepared from dried tuna chips, seaweed is boiled. This process takes no more than two minutes. At the same time, boiled, cleaned, squid and shrimp are cut (for convenience, you can buy ready-made or canned seafood).

 

A thin stream is added to the boiling fish broth with algae with constant stirring. After that, miso-paste is bred in a separate bowl. She is also poured into the soup, after which they turn off the fire. Prepared shrimp and squid are laid out portionwise on plates before serving the table. From above, each portion can be sprinkled with leek or sesame seeds (in this matter, each housewife focuses on her taste).

Mushroom Soup Recipe

This variety of national Japanese cuisine is prepared in minutes and has great health benefits, especially if shiitake is placed in it. These mushrooms grow exclusively in China or Japan and contain vitamin D. But if you can’t get them, you can use ordinary mushrooms. The soup of taste from this will change a little, but it will not get worse.

The classic option described above is taken as the basis of the dish. There are many detailed recipes that describe how to cook miso soup with mushrooms in various sources, so I want to dwell on the important nuances of the cooking process:

1. rinse well and cut into thin plates shiitake, mushrooms or oyster mushrooms (3 pieces);
2. cut tofu (50 grams) into small cubes, one side of which does not exceed a centimeter;
3. carrots and daikon are cut into thin slices.

Prepared ingredients are poured into boiling dashi broth and boiled for 5 minutes. Then miso paste is added here, the fire is turned off, everything is well mixed and laid out on plates. To decorate and improve the taste, the dish is sprinkled with finely chopped leek or sesame seeds. It is very important to prevent digestion, since prolonged heat treatment makes the mushrooms tasteless and unappetizing.

Chicken Miso Soup

This variety of national dishes of Japan is considered one of the easiest options. The big plus is that all the necessary ingredients can be purchased at a large supermarket. The recipe for Japanese chicken miso soup will not cause any difficulties in the cooking process. Even an inexperienced housewife can feed them households.

In order to prepare a tasty and healthy dish for lunch or dinner in a short time, you need to perform several actions:

• cook until tender, do not chop chicken breasts large;
• strain the prepared broth, add rice with carrot to it. Vegetables in Japanese cuisine are by no means fried, as is customary in Europe, but put in a fresh pot.

After the soup with the ingredients added to it boils over medium heat for 10 minutes, finely chopped chicken is returned to the pan, a couple of tablespoons of geldings (rice sweet wine), a teaspoon of soy sauce and diluted miso paste are poured. Turn off the fire, mix the finished dish thoroughly, sprinkling with green onions.

Chicken Noodle Soup

This variant of Japanese traditional cooking is almost identical to the previous recipe. The only difference is that after turning off the fire, Udon, which is swollen in boiling water and slightly cut, is added to it.

 

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The cooking time will be minimal - no more than 20 minutes, so it will be a real salvation for working women. Thanks to miso soup with chicken and noodles, you can feed your family a full dinner, despite being busy.

Spinach and pork miso soup

Experienced culinary experts advise preparing the national soup of Japan according to such an interesting, but not quite specific recipe for the country of the rising sun. Unlike the classic misosiru variety, this dish is much richer in taste and more satisfying due to the fact that it includes fatty pork meat and enoki mushrooms (winter mushrooms). The recipe for Japanese miso soup with pork is quite widespread in Russia and is very popular among lovers of exotic cuisine.

The process of its preparation is as follows:

• pork meat (those who like fatty foods can use boneless brisket, and a good ham for lovers of lean meat products) is cut into thin slices and fried in a small saucepan with sesame oil;
• Separated from the stems and well-washed spinach, it is boiled for a minute in a liter of water brought to a boil, then it quickly cools down in cold and cut into small pieces.

Fried pork and boiled spinach are placed in the heated dashi broth, rice vinegar, soy sauce and diluted miso paste are added. The fire is turned off, and the finished soup is poured on portioned plates, sprinkled with herbs and served at the table.

Miso soup with perch

Often asked questions about how to cook miso soup with perch. This light, but at the same time, hearty dish has long been appreciated by visitors to Japanese restaurants. At home, it can also be prepared, and without spending effort and time on this.

In order to create this culinary masterpiece, you need a minimum of products:

• 4 pieces of sea bass of small sizes;
• 2 meogi, flower buds of the plant of the same name, growing exclusively in the forests of Asia;
• a tablespoon of miso paste;
• 700 milliliters of dashi, which can be replaced with the same amount of fish broth from dried tuna chips;
• tofu
• rice vinegar and soy sauce.

Cooking is partly similar to the classic recipe for traditional Japanese miso soup, but has some nuances. They relate to the preparation of fish and consist in the fact that the perch must be salted and grilled well before being dipped in dashi. Only after that it is cleared of stones, cut into a diamond and added to a dish made according to the classic recipe.

Miso Soup with Shiitake and Seaweed

Among lovers of oriental cuisine, this version of the national soup is known, which is appreciated not only for its excellent quality and ease of preparation, but also for its very low calorie content (only 12.2 calories per 100 grams of product!).

The following ingredients will be required to make miso soup with seaweed and shiitake:

• soya paste - 60 grams;
• dasi broth - half a liter;
• salted sea kale - 50 grams;
• shiitake mushrooms - half the package.

The cooking process consists in the fact that, first of all, it is necessary to soak the mushrooms for about an hour. Then they are poured with dashi broth, brought to a boil and cooked over low heat for 20 minutes. At this time, washed from salt and cut into small pieces of seaweed, which sinks to the mushrooms. The rest of the cooking process is exactly the same as in the classic version described above.