Post dedicated to the memory of my Dad, who today would be 93 years young…
When the weather chills down, we always have a bowl of miso soup to start our sushi dinners. I’ve never had a bad miso soup, but some are definitely better than others. Considering the very few ingredients that go into this soup, it’s clear that technique matters. Last Friday we were so tired that the idea of going out to eat seemed like too much effort, so we resorted to take-out sushi from one of our grocery stores, which is actually pretty nice. Since they don’t offer miso soup, I decided to make my own. Read a bunch of articles, and felt ready for the challenge. It turned out delicious: soothing, with a mild flavor and smooth consistency. That is actually the most important aspect of a miso soup: it should not be grainy.
MISO SOUP
(from the Bewitching Kitchen)
4 cups water
1 tsp instant dashi (see comments)
4 Tbsp white miso
firm tofu, cut in cubes
green onions, light and green parts, thinly sliced
Boil the water in a large saucepan, add the instant dashi and mix until dissolved. Turn the heat off, keep the pan with the lid on to retain heat.
Place the miso in a small bowl, add a small amount of the very hot water/dashi, whisk to completely dissolve the miso, so that no lumps stay.
Add the miso to the original saucepan with the rest of the dashi, mix. Add the diced tofu, let the pan covered for a couple of minutes as you place green onions inside the serving bowls.
Laddle the miso soup with pieces of tofu in each bowl, and serve immediately.
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ENJOY!
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to print the recipe, click here
Comments: Obviously one cannot make miso soup without miso, but apart from that, lots of variations are out there. Some recipes use water, some vegetable stock, others call for chicken stock. However, for the real, authentic Japanese flavor, dashi is the way to go. I admit to using a shortcut in my version, though. I used instant dashi instead of making a broth with its two traditional components: seaweed and bonito flakes. I had both ingredients at home, but when I made this soup they were somewhere in that twilight zone of boxes kept in the garage, as our kitchen is waiting for the green light from the crew working on its hellnovation. Sanding floors and cabinets generate an amount of fine dust that you simply do not want to have over every little item in your pantry. So, I took the easy way out and bought a little bottle of instant dashi. It is actually a very nice ingredient to have laying around, a handy source of the funky-elusive fifth flavor, umami.
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Once you have dashi (or make it from scratch), all you’ll need is some miso and firm tofu. Green onions are a great addition, but not mandatory. You can use either type of miso, white or red, they differ in the fermentation time, and resulting flavor. White miso will be milder. Follow the instructions to a T, because the main thing to avoid is boiling the miso once it’s added to the dashi: that leads to an unpleasant grainy texture. I also like to cut my tofu in small pieces and add to the pan for a couple of minutes before serving the soup. That allows the tofu to absorb the flavors of the miso more efficiently. With those two tips in mind, you will be on your way to a great bowl of soup to warm you up on the chilly evenings ahead.
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Dad dancing with my niece Fernanda…
(No, he would not touch miso soup even if his life depended on it… ) 😉
ONE YEAR AGO: On my desk
TWO YEARS AGO: A must-make veggie puree
THREE YEARS AGO: Vegetarian Lasagna
FOUR YEARS AGO: Brazilian Pão de Queijo
Bewitching Kitchen 
Miso soup is one of my quick go to soup choices though these days I spice up the red miso version with Sriracha sauce and toss in everything including the kitchen sink.
http://a-boleyn.livejournal.com/tag/miso
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kitchen sink! Oh, yeah! I can see that is a nice way to go… 😉
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My Dad would have been 93 in July, Sally. 1920 must have been a good year. 🙂
This is such a great dish! I really do like miro soup and you’re right about dashi. It’s a must, if you ask me. Years ago, one of the first ‘international” dishes I made was miso soup. I was so proud of myself. Had it turned out badly, I wonder how big a setback my “cooking” would have suffered.
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I am sure by now that 1920 was a perfect year!
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lovely soup Sally! Your Dad would be proud xx
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I like to imagine he would be proud. He did not live to see my blog at all, but… he definitely acts as an inspiration to keep it going.
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Sally, I ADORE miso soup, but I’ve never ever made it, so reading your recipe was really interesting! I know you miss your dad, dearheart, this post was a lovely way to remember him. Great photo! 🙂
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After 9 years without him around, there isn’t really a painful feeling, apart from the fact that I know my Mom still struggles with the huge void left by his death. But it is a natural part of life that a daughter one day will be without a father. Or so I choose to believe 😉
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I never knew about dashi… so good to know! Do you have a favorite brand and variety of miso?
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I must say I buy this brand called Marukome that comes in a sealed, thick plastic bag, and I love it! I never read reviews on different brands, so who knows? Maybe I am not following the experts… 😉
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This is what I call comforting soup…A great option for chilly days!!!
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Light, but comforting – not an easy combination but definitely defines miso soup well…
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Nice, Sally, especially in the midst of chaos. We all enjoy miso soup and expect a frost tonight so it sounds doubly good. I know you miss your dad; the picture is a lovely one. : )
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The picture shows his personality so well! The hat, the smile, the pure joy….
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Hi Sally, I’ve never tried making my own miso soup (so glad now I can try!) but miso soup actually was a life saver for me while I was going thru my radiation for cancer treatment. I had read that it would help remove the radiation out of your body quicker, so I loaded up on miso soup at the hospital and the doctors and staff were so amazed how quickly the radiation left me body! Bring on the miso soup!!
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I am in awe of you going through radiation treatment – what a tough thing to endure! If miso soup made it better, I toast to that and will definitely be enjoying this soup with a special respect for it from now on…
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I’ve got to get me some instant dashi — great find. We make some variation on miso soup frequently through the colder weather months. My versions always include miso but apart from that, they are not particularly Japanese ;-). I tend to throw all manner of veggies in there — still just as satisfying and delicious. There’s also something…spiritual about sipping broth :). Nice photo of your dad Sally.
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Instant dashi was new to me, I had no idea it existed, and was thrilled to find it in our grocery store, as of course who knows where my bag of bonito flakes is hiding… 😉 True, sipping broth is a special thing. No spoons, just sipping – changes it all. I had this experience in California last week. Amazing how a simple gesture can “get to you”. 😉 Thanks for bringing that up….
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I’m pinning this one! My hubs, daughter and I are big fans of Miso.. My son, not so much. I’m going to make this. I will have to go pick up the ingredients. This is such a healthy soup, it’s so soothing on the throat, isn’t it? Must be the silky tofu texture. xx
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It’s the only way I enjoy tofu at home – although I must say there are a few recipes for tofu on my list “to try soon”
Hubby won’t be thrilled, I’m afraid… 😉
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One of my favourite ways to enjoy tofu (firm is easiest to manage) is in the famous dish, “Mapo Dofu” or “Pock-marked Face Lady’s Tofu” according to wikipedia.
I’ve made a couple of variations for the meat (ground pork, chicken or beef work well) and veggies (broccoli, peas or leeks).
http://a-boleyn.livejournal.com/134274.html
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This is a great soup for a quick meal–and it’s so healthy! I love the chopped green onions floating in the broth.
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Agree, healthy and so quick its almost a “non-recipe” – but simple can be hard to get just right, and I think one can have less than great miso soup for that reason…
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I’ve been wanting to make miso soup forever. Thanks for the recipe!
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You are welcome, Melissa! Hope you try it, and love it as much as we did!
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so, you were not in the mood to cook…. Your dad, who I had the privilege to know, would be bragging about this blog “this is MY daughter’s..!
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