Yen Can Cook: Mixed Mushrooms Miso Soup
For the Japanese theme dinner that I prepared the other day, we had Japanese curry rice, Sake steamed Salmon and also this mixed mushrooms miso soup.
Miso soup (味噌汁 Misoshiru) is a traditional Japanese soup consisting of a stock called “Dashi” into which softened Miso paste is mixed. Miso is made from fermented steamed soy beans with salt and the fungus Aspergillus Oryzae (koji). Many ingredients are added depending on regional and seasonal recipes, and personal preference.
Since I don’t have Kombu and bonito flakes which are basic ingredients for making Dashi, I just use plain water for this recipe and the result is just as good. The recipe is flexible – use whatever mushrooms and vegetables you have. You may add rice or noodles too for something more substantial.
Ingredients (Serve: 2-3)
2 tablespoons Miso (white or yellow)
100g assorted mushrooms, sliced into bite size
3 okra
1000’L water / dashi / vegetables stock
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Step 1: In a sauce pot, bring the broth to a boil.
Step 2: Add in mushrooms and okra, reduce the heat to low and simmer for 4 minutes or until the mushrooms and okra are soften.
Step 3: Place a scoop of Miso in the sieve, lower it into the broth, and then use the back of a spoon to push it through. Any bits of soybean left in the sieve can be stirred in for a bit of texture.
Step 4: Continue cook for another 1 minute and off the fire. Don’t overcook the Miso because it will lost its flavour.
Step 5: Serve.
HAPPY COOKING!
This is the first time I’ve seen a soup with okra in it. This one scores top marks for super healthy soup, no oil, just miso paste, though I’m not big on miso. ^_*
Kris, yeah, super healthy and I like to put more ingredients to make it a meal 😛
Will there be huge difference taste wise if we replace stock with water?
Chong, I used water too and the soup tasted equally nice~~
A very healthy and clean tasting soup! I used to avoid some recipes that call for dashi because I can’t get it. Since you say your soup is still as good without dashi, I think I can go ahead without it.
PH, I’ll normally just use water when a recipe calls for dashi but I got a packet of dashi soup powder from supermarket recently and now I can use it and try more recipes!
Soulful serving for rainy nights! 🙂
Sean, indeed!