Miso soup

Basic, but endless recipe.
Every family has own recipe and there is no right one. It is OK if you like it.

But I write here just for you. This is my basic recipe.


4 cups boiling water with 1 tsp Dashi (Hon dashi granules)
4 tsp or less Miso

with ingredients like;

1/2 pack Tofu cut cubes
1 Tsp Dry seaweed (Wakame)
1 Tsp green onion, thin sliced
Boring?

1 fried tofu, sliced
2 round potato, cut dice
1 Tsp dry seaweed

or

1/2 cup of carrot, cut dice
1/2 cup of turnip, cut dice
1/2 cup of squash, cut dice
1/2 medium onion, cut half and sliced
1 or 2 slice of bacon, 1/4" wide sliced
1 or 2 tsp butter, unsalted
wow, far from traditional, but tasty. Believe me.

Broccoli, sweet yam, beans, peas, spinach, radish, any veggies can be good ingredients. Egg, meat, pieces of fish are good, too.
I always pick at least three ingredients considering about color of foods. Good color combination makes good taste.


Add Miso when ingredients are cooked well. Don't boil after Miso added.
You should add miso 3 tsp first, taste it, then add more if you feel it less taste. The taste is depend on the ingredients and different every day. You must trust your tongue.

Yield; 4 servings



There are many kinds of Miso. The big three are shiro(white), aka(red) and awase(mixed). Shiro miso is pale yellow one, sweet and temder smell. Aka miso is reddish brown, strong taste and salty. Awase miso is mixed one. They are used depend on the area that the family comes from. So when you ask somebody the miso style, you can find where he comes from.
I use koji miso which made with soy bean and rice. Yes, I am from the area having good quality rice and water.
As koji miso isn't popular, you may not find near your area. You may use awase miso instead. I hope you can find your favorite one.

If you can't find dashi, you may ignore it. Dashi is a broth made from dried fish (sardin, bonito, etc.) and seaweed. Some misos contain dashi.