May 26,2017
Miso soup is an essential part of everyday Japanese cooking, but I dare say more than a few of you feel you are in a bit of a rut, making the same combinations of ingredients time after time. Food researcher Kuchio Asami-san calls her new-style of miso shiru (the Japanese term) “miso soup” (the English term), and has even published a book of recipes. Here, she teaches us how to make your favorite Japanese soup western-style.
“Back in the day I wasn’t in the habit of drinking miso shiru, but I had some plain miso shiru, without any ingredients in it, from a paper cup on a flight to France. It was absolutely delicious, and I was surprised by the casualness of drinking it from a paper cup. This woke me up to the fact that instead of pigeonholing miso shiru, I could enjoy any way I wanted.”
Miso soup, enjoyed like any other soup, is an easy way to get nutrients into your diet. It is great not just with rice, but also with bread, and can be served as an appetizer. In summer, it’s delicious served chilled and can even replenish salts.
“Your everyday miso shiru can be transformed into something more western just by adding olive oil or butter. These don’t need to finishing touches; you can stir-fry the soup ingredients in butter or olive oil. Miso pairs well with both cheese, another fermented food, and soy milk. Tomato juice and miso also go nicely, so you can make a minestrone-style soup with leftover veggies in the fridge, or just add quinoa or oatmeal to turn it into breakfast. You can skip the Japanese style dashi stock and use vegetable stock or bouillon to make it western-style, too. It’s even delicious without added ingredients and just topped with some croutons or panko breadcrumbs.” Just changing out a miso soup bowl for a regular soup bowl or mug will also make it feel fresh. Why not give Kuchio-san’s recipe recommendations a try and then come up with your own unique takes?
［Ingredients (Makes two servings)］
400 ml Japanese-style dashi stock
2 tbsp miso paste (or to taste)
1 tomato, diced
1/2 block of tofu, broken into bite-sized pieces
2 basil leaves
Olive oil, to drizzle
［Method］
【1】Heat the dashi stock in a small pot. Dissolve the miso paste in a little of the dashi, then add to the pot. Add the tomato and tofu. Once heated through, remove from the heat. (Do not allow to come to the boil)
【2】Divide between two mugs or bowls, top with the basil leaves and a drizzle of olive oil.
［Note］
・This soup is also delicious chilled. If serving cold, chill the dashi stock in advance.
［Ingredients (Makes 2 servings)］
70 g hijiki seaweed, soaked in plenty of water for 20–30 minutes
1 tbsp olive oil
1/2 clove garlic, thinly sliced
1 tsp dried red chili pepper slices
400 ml western-style stock (bouillon granules dissolved in water or vegetable stock can also be used)
Italian parsley leaves, sliced, to garnish
2 tbsp miso paste (or to taste)
［Method］
【1】Place olive oil and garlic into a small pot and heat. When the garlic becomes fragrant, add the dried red chili pepper slices and the drained hijiki and stir until well coated in the oil.
【2】Add the stock. Once hot, dissolve the miso paste in a little of the stock, then add to the pot and remove from the heat. Divide between two bowls or mugs and garnish with the parsley leaves.
［Note］
・Garlic can become bitter, so take care not to let it burn.
［Ingredients (Makes 2 servings)］
150–200 g cabbage
1 can (70 g) of tuna in oil
1 tbsp olive oil
400 ml Japanese-style dashi stock
2 tbsp miso paste (or to taste)
Parmesan cheese, to garnish
［Method］
【1】Slice cabbage into 1 cm-wide strips and drain the oil from the tuna.
【2】Heat the olive oil in a small pot. Stir-fry the cabbage until soft, then add the Japanese-style dashi stock and tuna. Boil briefly. Dissolve the miso paste in a little of the dashi stock, then add to the pot and remove from the heat.
【3】3. Divide between two bowls or mugs and garnish with the parmesan cheese.
［Note］
・Stir-fry the cabbage for a longer or shorter time as desired.
・Also good served with grissini or baguette.
Plus Koji Koji Bijin Miso
Made with 100% Japanese rice and a lavish amount of rice kōji, this additive-free miso is mildly sweet and deeply savory.
Plus Koji Koji Bijin Miso
Food Researcher and Photo Essayist
Food Researcher and Photo Essayist
Kuchio-san draws inspiration for her recipes from her travels. In addition to writing for magazines and books, she hosts a cooking school and offers stalls at events. Her many works include Kore dake de kanzenshoku miso sūpu [Miso Soup: Just This Alone Makes a Perfect Meal] (Kodansha), street food ISTANBUL Toruko de deatta rojiura reshipi [Istanbul Street Food: Recipes from the Backstreets of Turkey] and Tabisuru Ritoania [Touring Lithuania] (both Graphic-sha Publishing), and Toruko no pan to konamono to sūpu [Bread, Flour, Bulgur and Soup in Turkey] (SEIBUNDO SHINKOSHA Publishing).
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