Description
A collection of traditional Japanese soup recipes that highlight umami flavors and seasonal ingredients.
Ingredients
Scale
- 4 cups dashi stock
- 1/4 cup soy sauce
- 2 tablespoons miso paste
- 1 tablespoon mirin
- 200g tofu, cubed
- 1 cup sliced mushrooms
- 1 cup chopped green onions
- 1 cup seaweed (wakame), rehydrated
- 1 tablespoon sesame oil
Instructions
- In a pot, heat dashi stock over medium heat.
- Add soy sauce, miso paste, and mirin, stirring until well combined.
- Incorporate cubed tofu and sliced mushrooms into the pot.
- Simmer the soup for 10 minutes to allow flavors to meld.
- Stir in rehydrated seaweed and chopped green onions just before serving.
- Drizzle sesame oil for added flavor.
Notes
- Adjust miso paste according to taste preference.
- For a heartier version, add noodles or additional vegetables.
- Garnish with fresh herbs for enhanced presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Japanese soups, miso soup, dashi, tofu soup, umami