How to make miso soup and how it is useful

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

In terms of popularity, miso soup among the inhabitants of Asian countries is in second place after rice. This dish has extraordinary properties that give it a special super-strength. Learn more about what miso is good for and how to make it.

What is miso

This is a Japanese cuisine soup based on the pasta of the same name. It is made mainly from fermented soybeans. For fermentation, sea salt, leather and mold culture are used.

The process takes from 3 months to 3 years. Flavor, texture and color depend on the duration of fermentation. It can be white, yellowish or reddish brown. The brighter the color of the miso paste, the richer and saltier its taste.

A variety of miso pasta

1. Hatcho is exclusively from soybeans.
2. Come - with the addition of white rice.
3. Genmai - with brown rice.
4. Mugi - with barley.
5. Soba - with buckwheat.
6. Natto - with barley and ginger.
7. Taima - with hemp seed.

Which option from the seven most popular to choose - everyone decides for himself based on taste preferences.

The benefits of miso soup

Residents of the East fell in love with the dish for its rich, rich taste, attributing to it a lot of useful properties, including:

1. High protein content - regulates important processes in the body, helping to protect against negative influences.
2. Lactic acid bacteria and enzymes - have a beneficial effect on the digestive system.
3. Genistein - used for prophylactic purposes against cancer, helps to suppress cancer cells.
4. B vitamins and calcium - have a beneficial effect on the body in general and, in particular, on the skeletal system.
5. Probiotics - improve the intestinal microflora and have a beneficial effect on the immune system (especially during seasonal illness).

It also contains nutrients and nutrients: fats, carbohydrates, sodium, manganese, copper and zinc, which are essential for the body. The advantages of the pasta do not end there. Almost every Chinese person knows how to cook a dish.

Continuing the topic, what is useful for miso soup, it is worth noting that regular consumption of the dish, although slightly, still reduces the risk of diseases of the cardiovascular system. Lowers blood pressure, stops the course of type 2 diabetes, improves memory and concentration.

People who regularly include miso in their diet have less anxiety and less stress. Products based on miso paste are safe for health. But due to their high salt content, they must be consumed carefully. In order not to harm themselves, people suffering from any diseases should consult with their doctor.

Soup recipes

Having figured out what the soup is good for, let's learn how to cook it. Miso soup bypasses even sushi in popularity. The peoples of Asia are ready to eat the national dish of Japanese cuisine in the morning, afternoon and evening.

Method one

The basis in this case is two main components:

1. Miso pasta.
2. Dashi broth.

The rest is optional. It is impossible to make pasta at home. Therefore, you will have to visit the oriental shop and buy everything you need.

Ingredients:

• miso paste - 100 g;
• onions and carrots - 1 pc.;
• garlic - 2 cloves;
• sweet pepper (green) - 1 pc.;
• wakame seaweed - 2 tbsp. l.;
• rice vinegar - 1 tbsp. l.;
• vegetable broth - 1 liter;
• soy sauce and vegetable oil - 2 tbsp each l.;
• green onions, sesame seeds - to taste;
• smoked eel - 1 pc.

Preparation:

1. We clean, rinse, chop the vegetables finely. First, fry the onion in a saucepan with the addition of a small amount of vegetable oil.
2. Add diced carrots, peppers and garlic.
3. Reduce heat to low, pour in rice vinegar, simmer the contents of the container until the food is soft.
4. Add miso paste, simmer everything together for another minute, then add liquid components - broth with soy sauce.
5. At this stage, put the seaweed in a saucepan, cook everything together for about three more minutes over moderate heat.
6. Add the eel, pre-cut into thin slices, to the same place. Bring the soup to a boil, add finely chopped greens and lightly fried sesame seeds just before turning off.
7. Let the dish brew and serve.

Method two

There is nothing difficult about making miso soup. The main thing is to stock up on everything you need in advance and perform the actions according to the recipe.

Ingredients:

• dashi broth (fish) - 1 liter;
• tofu (bean curd) - 170 g;
• white miso paste - ¼ cup;
• wakame seaweed and green onions - optional;
• kelp, seaweed - a pair of 15 cm strips;
• bonito fish flakes - 1/3 cup.

Preparation:

You can make the broth yourself at home. To do this, boil a liter of water, add algae, cut into strips, bring to a boil

We take out the kelp, salt, add bonito (chopped tuna powder). Cook over medium heat for about two minutes. Turn off the heat, let the broth brew for 20 minutes, then filter

You can do it easier: use dry concentrate sold in stores

Method three

Cooking Japanese food, including miso soup, seems daunting, but it isn't. If you wish to please your household, everyone can prepare a delicious soup at any time. It is not necessary to visit a restaurant.

Ingredients:

• fish broth - 6 glasses;
• green onion - 1 pc.;
• soy sauce - 3 tbsp. l.;
• ramen noodles - 1 pack;
• spinach - 15 g;
• tofu - 60 g;
• olive oil to taste.

Preparation:

We heat the broth (if there is no fish broth, you can replace it with vegetable broth). Add soy sauce, olive oil and finely chopped green onions

Cut tofu into small cubes, fry in olive oil, add a little soy sauce

When the broth has boiled, add the noodles and continue to cook the soup until cooked

10 minutes before turning off, add washed spinach (chopped or whole leaves) and cottage cheese fried until golden brown (also called tofu cheese)

Cook the soup for a few more minutes. Turn off, cover the pan with a lid, let it brew and pour into plates.

Method four

This is the most satisfying, tasty and affordable option in terms of finding the necessary components. We will cook the soup with salmon.

Ingredients:

• water - 600 ml;
• dashi powder - 2 tsp;
• miso pasta - 4 tbsp l.;
• wakame seaweed (can be replaced with other dried ones) - 15 g;
• tofu - 150 g;
• salmon (fillet) - 200 g;
• green onions - 1 bunch.

Preparation:

Fill the algae with water, leave for 2 hours to swell

• Boil the required amount of water, dissolve the dashi powder, stir, leave to simmer over low heat.
• Cut the fish peeled from the skin into small cubes. Grind the cheese in the same way.

Put the miso and pasta in a separate bowl, pour part of the broth, mix the mixture until the components are completely dissolved

• Pour the homogeneous broth into a saucepan, mix. We turn down the heat, put the fish and cheese.
• We boil everything together for another three minutes. Before turning off, add finely chopped green onions to the pan.

After the Asian dish is infused and saturated with aroma, serve and taste

Interesting! Homemade burger bun recipes

In Japan, there is a rule: before serving, a bowl with a dish is covered with a lid. If you like it, after eating you need to close the plate as well. This means it was delicious.

Summarize

The healthy fermented miso seasoning should be kept in your kitchen cabinet. It contains substances that have a beneficial effect on the digestive system and the body as a whole.

The seasoning contains salt, therefore, when adding it to food, this point must be taken into account so as not to spoil the taste of the dish.