|Classic Restaurant Style Miso Soup|
Visually, when you look at a bowl of Miso soup it somehow reminds of a cloud of sand suspended in the water under which the treasure of other ingredients is hidden…
|Japanese Miso Soup & Kombu Seaweed|
Although I’m quite sure no one remembers that great activist woman of a Japanese origin, we all know that as of today, Japanese cuisine has officially conquered the world with its food culture intangibles. In a nutshell, to me it’s a story of the Japanese Chef Nobuki Matsuhisa, who came to the US via Peru, opened his first restaurant in Beverly Hills back in 1987 and was convinced by the rich admirer, Robert De Niro, to open one in NYC 7 years later (celebrity Hiroshima-born Iron Chef Morimoto used to be a head chef there as well). Today Chef and restaurateur Matsuhisa celebrates his 66th anniversary. ‘Nobu’ is all over the world, including US, UK, Italy, Greece, Russia, UAE, Hungary, Hong Kong and, of course, his native Japan…
|Chef Matsuhisa and his Miso Soup Images from Nobu’s Vegetarian Cookbook by © Nobu Matsuhisa|
Most of us however can’t afford to hop on a plane and fly to Japan to explore its rich culinary map and this is when the classic simple Japanese recipes come in handy. This post is my tribute to the humble Miso soup, a simple traditional Japanese concoction with exotic flavors of umami, sea and earthy and tangy taste of fermented soybeans. The mentioning of it instantly brings most of us to the sushi restaurants, where miso is a staple to begin the feast.
Unfortunately, the Internet is riddled with pseudo-classic miso soup recipes (missing kombu, using roasted nori instead of wakame, chicken stock or soya sauce for the stock base, firm tofu instead of soft, etc.) which can repulse you fast and make you forget about trying Miso soup DIY forever (this is how my first pack of miso paste ended up in garbage in a first place). But may be this fool-proof recipe will hook you on it without a problem.
The vegetarian version of Miso soup is made of primarily two basic ingredients: dried kombu seaweed-based stock called ‘dashi’ and ‘miso’, fermented paste from cooked salted and aged soybeans.
|Kombu Vegetarian Dashi Stock|
The RESTAURANT STYLE, NON-VEGETARIAN classic version of dashi stock is called awase dashi and has an extra ingredient in it: dried fermented and shaved skipjack tuna flakes called KATSUOBUSHI, which you can buy at any major Asian grocery like Kim Phat:
|Katsuobushi Flakes (Bonito)|
The sushi restaurant-style version also usually includes:
– soft silken tofu (never firm tofu);
– shitake mushrooms;
– wakame seaweed;
– minced scallions
|Other Miso Soup Ingredients|
THE BREAKDOWN FOR A RESTAURANT-STYLE MISO SOUP INGREDIENTS
– DRIED KOMBU SEAWEED (can last well-sealed in a pantry indefinitely) – the 100g/$3.99 pack lands me with around 20 batches of 4 cups dashi stock;
– BONITO FLAKES (can last well-sealed in a pantry indefinitely) – the 30g/$5.99 pack is enough for 4-5 batches of 4 cups dashi stock;
– MISO PASTE (can last in the fridge for up to 12 months) – the 500g/$9.99 pack of uber-healthy white non-pasterized miso paste by Hanamaruki brand (my preferred) makes 8 to 10 batches of 4 cups miso soup and can be used in tones of other recipes (NOTE: as a general guide, the darker is the miso, the longer fermentation it went through, so begin with white type of miso to gradually get used to the taste and proportions);
– SILKY/SOFT TOFU – the 200g/$1.99 pack is found in most major groceies, enough for 1-2 batches of 4 cups of soup;
– DRIED WAKAME SEAWEED (can last well-sealed in a pantry indefinitely) – the 100g/$2.99 pack lands me with around 40+ batches of 4 cups dashi stock;
– DRIED SLICED SHITAKE MUSHROOMS (can last well-sealed in a pantry for up to 12 months) – the 100g/$4.99 pack lands me with around 20+ batches of 4 cups dashi stock;
Follow the recipe below for the few simple steps:
And voila, your restaurant-style miso is ready!
Enjoy your first real miso! I will come back with more takes on it.