How to make miso soup, recipe at home. Japanese soup is an alluring tale of the East. Recipes for various Japanese soups: with seafood, fish, rice noodles, tofu, miso What you will need for vegetarian dashi

Miso soup is a recipe popular in Japanese cuisine, which is prepared on the basis of miso paste (the paste can be red or white), dashi (or dashi) broth, which is made from sardine fry or skipjack tuna.

Also added to the soup are tofu soy cheese, wakame seaweed (nori can be used), green onions and other ingredients that are no longer mandatory, but are very often used: rice noodles or other types of noodles, shiitake mushrooms or champignons, vegetables.

Why is miso soup not vegetarian?

Miso paste does not contain any animal products, making it suitable for vegetarian or meatless diets. Miso is made from fermented soybeans, red rice, barley or wheat. The classic recipe is miso soup based on red miso paste. But Japanese cuisine does not exclude the preparation of soup with light pasta.

Dashi broth is originally made from dried fish; in the vegetarian version, the fish can be replaced with kombu seaweed and shiitake mushrooms. When preparing broth for miso soup, never bring the water to a boil. The algae should not boil, otherwise it will taste bitter.

Here is a simple, basic recipe for you - vegetarian miso soup, recipe with tofu and seaweed. If desired, you can add shiitake mushrooms, champignons, rice or buckwheat noodles, carrots, potatoes, onions, bell peppers, cauliflower, broccoli, etc.

And here is another improved recipe for Japanese cuisine - and with cucumber.

Ingredients

Dashi - broth. The ingredients are very simple. And you can already put a huge variety of ingredients into the soup.

What you will need for vegetarian dasha:

• 250 ml. water
• 250 ml. vegetable broth
• kombu seaweed (about 5 cm long, as in the picture).
• Can be replaced with nori.

For the vegetarian miso soup:

• 2 tbsp. l. red miso paste
• 30 gr. silken tofu
• 2-3 green onions

Basic recipe for miso soup with tofu

Soak kombu seaweed in water for 1 hour. Then heat the water on the stove without letting it boil. As soon as the water starts to boil, remove the algae from the water.

Pour vegetable broth into the same saucepan. And let it boil.

Meanwhile, prepare the onion and tofu. Cut the tofu into small cubes.

Chop the onion.

In a separate bowl, pour boiling broth. 2 tbsp. l. miso paste. Whisk with a whisk or fork to dissolve the paste.

Now you can pour the miso broth into the doshi.

Add tofu and simmer for 1 minute, no more.

Turn off the stove. Sprinkle miso tofu soup with green onions.

There is no need to add salt to Japanese soup. Miso paste is quite salty. Boiled kombu seaweed can be cut into thin strips and added to the broth.

Can be served.

Agree, miso soup at home is very easy and quick to prepare!

Bon appetit!

This lentil soup can be prepared from any variety of lentils: green, red, yellow, etc., as well as from a mixture of different varieties. Most often I take carrots, onions and garlic as vegetables, but I advise you to take note of some assorted frozen vegetables (carrots, corn, peppers, tomatoes, zucchini, etc.).

This soup is good with hot spices, so I add Adjika sauce to it, but in terms of spices it’s a matter of taste, and experiments are encouraged (curry, Provençal herbs, etc.).

The soup can be pureed completely, or only a third or half pureed to thicken it.

For lentil soup with tofu, prepare the ingredients according to the list.

Cut the carrots and onions into small cubes, crush the garlic cloves with the wide side of the knife. Simmer them in a frying pan with vegetable oil over medium heat, lightly salt. At the end, add a portion of Adjika sauce (or tomato paste) and simmer for another 2-3 minutes while stirring.

Sort the lentils if necessary and then rinse thoroughly. Boil the lentils in one liter of water until tender, or you can even sub-cook them. Here it is green, it takes longer to cook than red varieties.

Add the stewed vegetables to the almost ready lentils. Puree the finished soup, for example, using an immersion blender.

Cut the tofu cheese into cubes or pieces. To serve with soup, it will be tastier if the tofu is fried a little.

Lentil puree soup is ready. Healthy, satisfying, cool-looking, i.e. per color. When serving a portion of the soup, add tofu cheese, as well as some fresh chopped herbs to your taste or fried sesame seeds. Bread crackers are also on point.

Bon appetit!

Tofu cheese is a versatile low-calorie product made from soybeans, containing a large amount of protein, and does not contain cholesterol. This cheese is especially in demand in Asian countries, but China is considered its homeland. There is a legend that this cheese was created by accident - a Chinese cook added sea salt containing a large amount of magnesium chloride to soybean puree, resulting in a product called “tofu”. This cheese has a neutral taste, which is why it has become popular in cooking, because tofu absorbs all the aromas and tastes of what it is cooked with. It is added to salads, soups, fried, used as a filling, and eaten with fruits or herbs. I suggest making tofu soup. The dish turns out to be satisfying, with a pleasant and delicate taste. Try it!

Ingredients

To make tofu soup you will need:

meat (I cooked with pork pulp, but you can use beef, chicken or turkey) - 300 g;

tofu - 200 g;

water - 2 liters;

potatoes - 2 pcs.;

sweet pepper - 1/2 pcs.;

vegetable oil - 3 tbsp. l.;

onion - 1 pc.;
carrots - 1 pc.;

salt, ground black pepper - to taste;

dill - 2-3 sprigs.

Cooking steps

Cut the pork flesh into thin strips or small pieces. Pour 2 tablespoons of vegetable oil into a frying pan, heat and add the chopped meat. Fry the meat over high heat until golden brown on all sides (2-3 minutes), add salt and pepper.

Place the fried meat in a saucepan.

Peel the onion and carrots, cut into small cubes and place in a frying pan heated with vegetable oil. Follow with sweet peppers, peeled, seeds and cut into small cubes. Fry the peppers, carrots and onions over medium heat until soft (this will take no more than 3 minutes).

Place the fried vegetables over the meat.

Bring the soup to a boil, then reduce the heat and simmer until the potatoes are soft (it took me 20 minutes).

When the potatoes are cooked, add tofu cheese, cut into small cubes, to the soup. After a minute, add salt to taste, let it boil and remove from heat.

Pour the tasty, aromatic and satisfying tofu soup into bowls, add chopped dill and serve warm.

Bon appetit! Cook with love!

Japanese miso soup is incredibly healthy for a slim figure - prepare it at home using our recipes!

The recipe for miso soup is incredibly simple, like most Japanese dishes, which is why it can be prepared at any time without putting much effort into the process.

• 6 tbsp. Fish broth
• 1 PC. Green onions
• 3 tbsp. Soy sauce
• 1 pack Ramen noodles
• 15 gr. Spinach
• 60 gr. Tofu
• Olive oil

To start preparing miso soup, you should heat up fish or vegetable broth, to which you need to add 2 tablespoons of soy sauce, 1 teaspoon of olive oil and finely chopped green onions.

While the broth is boiling, cut the tofu into small cubes and fry them for 5-7 minutes in a mixture of olive oil and 1 tablespoon of soy sauce.

As a result, the tofu will receive a barely noticeable golden hue and will be soaked in soy sauce.

Add 1 package of ramen noodles to the boiling broth and continue to boil the broth along with the noodles.

As soon as the ramen noodles become soft, add spinach leaves to the almost finished miso soup, which can be added whole. You can chop the spinach if you wish, but this is an optional step.

All that remains is to add fried tofu to the miso soup and let the finished soup warm up on the fire for a few more minutes, after which the dish can be poured into plates.

Recipe 2: Homemade Miso Soup

• chicken breast - 1 piece;
• onions, carrots, bay leaf, allspice (for broth);
• wakame seaweed - 0.3 pack;
• miso paste - 3 tbsp;
• rice vinegar - 3 tbsp;
• soy sauce - 3-4 tbsp;
• green onions - 1 bunch;
• rice noodles - 50 g;

Boil chicken breast with onions, carrots, peppers and bay leaves.

Remove everything from the broth, discard vegetables and spices.

Cut the chicken breast into large pieces.

And a third of a package of wakame seaweed.

Add to the broth and bring to a boil.

Pre-soak rice noodles in boiling water.

We put chicken meat in the soup.

Add rice noodles, rice vinegar, soy sauce, remove from heat.

Add the onion, cover with a lid and let simmer for 5-10 minutes.

Serve the miso soup, also adding green onions to each eater's plate.

Recipe 3: how to make miso soup (step by step)

• Miso paste – 2 tablespoons
• Soy sauce – 4 tbsp
• Long wheat noodles - a bunch with a diameter of a 5-kopeck coin
• Dried shiitake mushrooms – 6-8 medium pieces
• Dried wakame seaweed – 4 tablespoons
• Tofu cheese – 200 gr.
• Carrots – 1 pc.
• White cabbage - a little, about the same size as carrots
• Water – 2.5 liters

Bring water to boil in a saucepan.

Cut dry shiitake mushrooms with a knife and add to water. Cover the pan with a lid.

As soon as the water boils, add noodles to it. Leave to cook. Cooking time will depend on the type of noodles used. We used durum wheat noodles, the cooking time of which is 15-20 minutes. If you use thinner noodles or rice noodles, the cooking time should be reduced to 10 minutes.

Finely chop the carrots and cabbage. It is better to do this using a special vegetable grater as in the photo.

5 minutes before the noodles are ready, add chopped vegetables to the miso soup.

Place 2 tablespoons of miso in a bowl. Scoop a ladle of broth from the pan and mix the miso well in a bowl along with the broth. Set aside for now.

Cut tofu cheese into cubes.

Once the noodles are ready, add 4 tablespoons of wakame seaweed and chopped tofu to the soup. And let it boil.

Add 4 tablespoons of soy sauce and previously diluted miso paste to the soup. Bring to a boil and turn off immediately.

Miso paste should not be overcooked, otherwise all the beneficial ingredients will be lost.

In Japanese cuisine, it is acceptable and even encouraged for vegetables to be half-cooked and a little crunchy - this way they retain more vitamins, so there is no need to try the vegetables, the main thing is that the noodles are cooked.

There should be enough salt in the miso paste and soy sauce to keep the soup salty. But it all depends on the types of sauce and pasta you use. Therefore, after adding these ingredients, taste the soup for salt and add it as necessary.

Let the soup sit for a few minutes and serve. Your miso noodle soup with mushrooms and tofu is ready.

Recipe 4: Japanese miso soup with salmon

• wakame seaweed, dried or canned (I used dried) - just a little;
• tofu cheese, piece 50 grams;
• salmon 100 grams;
• sesame seeds - a teaspoon;
• miso paste - a tablespoon.

To begin with, take just a little seaweed and fill it with cold water to soak it.

Now it's the salmon's turn. To be honest, I have a piece of salmon, but I don’t really distinguish them from each other. Here's a piece.

We cut off the skin and separate the bones and cook some broth on them. Cut the pulp into cubes and set aside. We don’t add salt to anything!

Now it's the turn of tofu cheese. By itself it is absolutely tasteless. But in soup, miso plays a role. Cut it into cubes too

Meanwhile, the wakame algae became soaked and increased in volume by about 4 times

We squeeze out excess liquid from them with our hands and cut them finely so that it is convenient to eat with a spoon or chopsticks.

Strain the fish broth cooked in the meantime, set part of it, about half a glass, aside for now. We continue to keep most of it on the lowest heat and put it in it one by one:

seaweed

Now take the broth that was previously set aside and carefully dissolve a tablespoon of miso paste in it.

Combine it with the soup, add sesame seeds, heat without letting it boil.

Close the lid, turn off the heat and leave for 10 minutes to reach condition.

Well, miso soup with salmon is ready!

All that remains is to pour it into bowls and plates and enjoy the excellent taste and aroma of this oriental dish.

Recipe 5: how to cook miso soup correctly

• 4 glasses of water,
• 100-150 grams of tofu cheese,
• 2 tablespoons of miso paste (for my taste I take dark) but you can also use light,
• 2 tablespoons hondashi (fish stock granules),
• 30 grams konbu (seaweed),
• 12 pieces of large shrimps,
• 1 small bunch of green onions.

Add konbu (seaweed) to boiling water and boil for 10-15 minutes.

Catch and reduce heat.

Add dry fish broth (hondashi) to the seaweed broth.

Cut the seaweed.

Place 2 tablespoons of miso paste into the prepared container.

Dilute with hot broth.

Cut the tofu into small cubes.

Finely chop the green onions.

When all the ingredients are prepared, prepare the soup.

Place seaweed at the bottom of the bowl.

Add tofu.

Add boiled shrimp.

Pour in broth.

Sprinkle with onions. Bon appetit!

Miso Soup with Marukome Tofu allows you to enjoy one of the world's most popular Japanese dishes without spending a lot of time cooking. You just need to pour boiling water over it to have a delicious lunch with tender soybean curd and aromatic onions on your table.

For residents of Japan, Miso soup is a must-have at any meal that includes rice, regardless of whether it is breakfast or dinner. Thanks to it, sushi, rolls and other rice dishes are digested much better and do not create digestive problems.

Although there is no single recipe for Miso soup, and it can be filled with anything, there are a few essential ingredients that form the basis of the flavor bouquet: soybean paste, tuna seasoning and seaweed.

Soybean paste, on the basis of which this soup is prepared, as well as tofu rich in antioxidants. These substances slow down the aging of cells and protect the body from cancer, and therefore soy products are of great benefit. Onions, seaweed and tuna powder used as a filler are sources of important vitamins and minerals, but contain minimal calories, so Marukome Miso Soup is a good solution during a diet.

Cooking method:

• Pour the contents of the sachet into a cup;
• Pour 160 ml of boiling water;
• Stir and enjoy the extraordinary taste of traditional Miso soup!

You can buy Miso soup with Marukome tofu and other Japanese food products in the online store website. Here you will find high-quality goods from Asia at affordable prices and can order them with delivery throughout Moscow and the Moscow region.

Compound: rice miso (water, soybeans, rice, salt), water, legume miso (soybeans, water, salt), salt, skipjack tuna extract, barley miso (barley, water, beans, salt), skipjack tuna powder, sugar , sodium inosinate, guanylic acid, dried seaweed, wheat gluten croutons, tartare onion, soy curd (tofu).

Nutritional and energy value: carbohydrates – 3.9 g, fats – 0.9 g, proteins – 2 g, 32 kcal.

Shelf life: 1 year.

Tags: Miso soup, Japanese goods, Miso with tofu, Japanese products, Japanese cuisine, tofu soup, Japanese soup, goods from Japan.