From Wikipedia, the free encyclopedia
Miso soup (with Tofu, Wakame and Scallion).Miso soup (味噌汁, miso shiru?) is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Although the suspension of miso paste into dashi is the only characteristic that actually defines miso soup, many other ingredients are added depending on regional and seasonal recipes, and personal preference.
Further definition is as follows: Miso is soy bean paste, which is an essential condiment 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. It takes about 10 months to a year for miso to be ready for use.
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Preparation and serving
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. The miso is suspended separately in some dashi stock removed from the simmering mix, kept relatively cool (still hot, but below boiling) to keep the miso paste from cooking, which alters the flavour (there is some belief that cooking the miso "kills" it and reduces the health benefits of biologically active miso paste). When the vegetables are cooked, the stock is removed from heat, the miso suspension is added and mixed into the soup, any uncooked ingredients are added, and the dish is served.
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