In Japan, miso soup and white rice make up the central dishes of the traditional Japanese breakfast, and so most Japanese people drink miso soup at least once a day. Buy miso in our online shop.
Japanese miso and miso soup
Japanese miso is made from steamed soybean with ripened rice and wheat which is subsequently mixed with water and salt. There are several types of miso including rice miso, wheat miso, and soybean miso. Miso soup is usually served as a first course prior to a full meal or as a healthy quick snack. Call the team on 01743 741169 or shop online. Why not visit our restaurant in Birmingham and join us for a bowl of delicious miso soup.
Miso and miso soup preparation …
As traditional in Japan as Sumo wrestling, miso soup is a traditional Japanese soup consisting of a “dashi” stock combined with a softened miso paste. Miso soup is so versatile, warming and cheap and many other ingredients are added depending on taste and seasonal availability.
Miso itself is a soy bean paste, which is an essential condiment used in Japanese cooking. Miso is made by fermenting soy beans with salt and koji. Koji are fermented grains such as rice, barley, and soy beans. Miso ferments for around 12 months before it can be used. Miso soup can be prepared in several ways, depending on the chef and the style of soup. Japanese recipes usually call for most vegetables to be cooked in the simmering dashi, particularly mushrooms, daikon, carrots, potatoes, tofu, and fish.
Mount Fuji miso tip: At around just 50 calories and 1 gram of fat per serving, miso soup is an excellent food for weight loss. Miso soup is an elixir during sickness; it’s so warm and simple, you’ll feel better every time.
You will need (feeds 4 people):
- Fueru wakame seaweed 10g (code 5257)
- 1 block of morinaga Long life Tofu-soft (code 5175 or 5176)
- Maruchan dashinomoto 5g (code 5301)
- MISO 80-90g (codes from 5150 to 5154)
- Ninben tsuyu no moto (code 5217)
Miso Soup Method
- Soak the fueru wakame seaweed in water for 5 min.
- Strain with a suitable sieve or strainer.
- Beat the MISO through a net sieve in the pan (if you don’t have one, just melt the MISO).
- Heat the pan at the same time.
- Add fueru wakame seaweed.
- Take some morinaga long life tofu and cut lengthwise and then into 1/8th pieces.
- Slide into soup.
- When the tofu floats to the top, turn and add maruchan dashonomoto and turn off the heat.
Buy some miso paste and miso soup here.