Hearty Miso Soup (The Healthiest Japanese Food)
https://cookingwithdog.com/recipe/miso-soup/
Servings
2people
Cook Time
30minutes
Servings
2people
Cook Time
30minutes
Ingredients
Vegetables and Mushrooms (350g/12.3 oz in total)
  • 50 g Kabocha Squash
  • 50 g Long Green Onions (Naganegi)
  • 50 g Komatsuna Spinach
  • 50 g Aburaagethin deep-fried tofu
  • 50 g Potatoes
  • 50 g Daikon Radish
  • 50 g Shiitake and Shimeji Mushroomsor substitute your favorite type of mushrooms
Broth and Toppings
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, let's prepare the ingredients. Roll the dashi kombu seaweed and shred it as thinly as possible.
    		 First, let’s prepare the ingredients. Roll the dashi kombu seaweed and shred it as thinly as possible.
  2. Dampen the kombu in water beforehand so that you can easily cut it. The kombu makes dashi stock but shredding it allows you to enjoy it as an ingredient. You can also use the used kombu of our previous Kobujime recipe in miso soup.
    		 Dampen the kombu in water beforehand so that you can easily cut it. The kombu makes dashi stock but shredding it allows you to enjoy it as an ingredient. You can also use the used kombu of our previous Kobujime recipe in miso soup.
  3. Next, sandwich the aburaage, thin deep fried tofu with a paper towel and gently press it to remove the excess oil.
    		 Next, sandwich the aburaage, thin deep fried tofu with a paper towel and gently press it to remove the excess oil.
  4. Cut the aburaage in half lengthwise. Place the pieces on top of each other, and cut them into 1 (0.4") cm strips.
    		 Cut the aburaage in half lengthwise. Place the pieces on top of each other, and cut them into 1 (0.4″) cm strips.
  5. Cut the komatsuna spinach into 3 (1.2") cm pieces separating the stalk part and the leafy part.
    		 Cut the komatsuna spinach into 3 (1.2″) cm pieces separating the stalk part and the leafy part.
  6. Cut the potato, kabocha squash, daikon radish, and naganegi, long green onion into 1 cm (0.4") slices.
    		 Cut the potato, kabocha squash, daikon radish, and naganegi, long green onion into 1 cm (0.4″) slices.
  7. Cut the shiitake into 1 cm (0.4") slices, and tear the shimeji mushrooms into smaller pieces.
    		 Cut the shiitake into 1 cm (0.4″) slices, and tear the shimeji mushrooms into smaller pieces.
  8. Chef adjusted the thickness of the ingredients according to the cooking time keeping in mind that they will cook for about 10 minutes.
    		 Chef adjusted the thickness of the ingredients according to the cooking time keeping in mind that they will cook for about 10 minutes.
  9. Now, let's make the ultimate miso soup. Pour 400 ml (1.69 cups) of water into a pot. Add the shredded kombu seaweed.
    		 Now, let’s make the ultimate miso soup. Pour 400 ml (1.69 cups) of water into a pot. Add the shredded kombu seaweed.
  10. Add the daikon radish, kabocha squash, and potato.
    		 Add the daikon radish, kabocha squash, and potato.
  11. Add the aburaage, thin deep-fried tofu, mushrooms, and long green onion. Save the komatsuna spinach for later use to keep it from discoloring.
    		 Add the aburaage, thin deep-fried tofu, mushrooms, and long green onion. Save the komatsuna spinach for later use to keep it from discoloring.
  12. Turn on the burner and heat the pot on medium heat. Cover with a lid but leave it slightly open.
    		 Turn on the burner and heat the pot on medium heat. Cover with a lid but leave it slightly open.
  13. When it begins to boil, cover completely. Reduce the heat to low and simmer for about 10 minutes until softened.
    		 When it begins to boil, cover completely. Reduce the heat to low and simmer for about 10 minutes until softened.
  14. Now, add the firm stalks of the komatsuna spinach.
    		 Now, add the firm stalks of the komatsuna spinach.
  15. Wait for about 10 seconds, and then add the leafy part.
    		 Wait for about 10 seconds, and then add the leafy part.
  16. We prepared appropriately 50g (1.8 oz) of each of the ingredients for a total of 350g (12.3 oz). You can also use your favorite type of vegetables to taste.
    		 We prepared appropriately 50g (1.8 oz) of each of the ingredients for a total of 350g (12.3 oz). You can also use your favorite type of vegetables to taste.
  17. When the komatsuna leaves turn a vibrant green, ladle the broth into a bowl of miso and stir to dissolve it.
    		 When the komatsuna leaves turn a vibrant green, ladle the broth into a bowl of miso and stir to dissolve it.
  18. Then, add the diluted miso to the broth and distribute.
    		 Then, add the diluted miso to the broth and distribute.
  19. If you have more than one kind of miso on hand, you should definitely combine them to make the miso soup more delicious.
    		 If you have more than one kind of miso on hand, you should definitely combine them to make the miso soup more delicious.
  20. Now, add the bonito flakes.
    		 Now, add the bonito flakes.
  21. You can also use small-size niboshi, dried baby sardines, instead, but you should cook them from the beginning along with the other ingredients.
    		 You can also use small-size niboshi, dried baby sardines, instead, but you should cook them from the beginning along with the other ingredients.
  22. Turn off the burner and ladle the ingredients along with the savory broth into a bowl.
    		 Turn off the burner and ladle the ingredients along with the savory broth into a bowl.
  23. Finally, top with the ground white sesame seeds.
    		 Finally, top with the ground white sesame seeds.
Recipe Notes

Chef enjoys this miso soup with onsen tamago, a type of Japanese soft-cooked egg. You can place the egg in the bowl of miso soup.
It is worth remembering the amount of water, the weight of the total ingredients, and miso in this recipe. If you follow this ratio, you can easily make your own version of this delicious miso soup with lots of ingredients whenever you want.
It is convenient to keep frozen, sliced mushrooms on hand especially for busy mornings.