The next item Frank served in his Japanese feast is Miso Soup. I called it Supreme Miso Soup because I have never had such a rich miso soup.
This supreme Miso Soup has so much ingredients in it unlike those we had in most Japanese restaurants which only has a few tofu cubes.
Ingredients
- water
- fish and seaweed seasonings
- dry seaweed
- miso paste
- tofu, cubed
- tofu pocket, sliced
- egg plant, cut into small pieces
- button mushroom, sliced
- spinach
- bean sprout
- green onion, chopped
- fish cakes
 Egg plant, tofu cube, chopped green onion, miso paste |
 Dry seaweed |
 Various fish cakes |
 Tofu pouch |
Click on Read More for the instructions.
Instructions
 Bring water to a boil in a pot. Add dry seaweed. |
 Add fish and seaweed seasonings. |
 Add miso paste. Frank used two different types of miso paste. The miso paste has to be strain into the broth by scraping the paste against a strainer dip inside the broth. The purpose of doing this is to strain off some bits which cannot dissolved in the broth.Once the miso paste has been added to the broth, keep the broth on a simmer only and do not bring it to a boil on high heat. According to Frank, high heat will affect the flavour of the miso. We did not know about this until later (i.e. we put the heat on high without Frank’s knowledge) and Frank refused to take the Miso Soup. He is such a perfecionist. |
 Add the tofu cubes. |
 Add the eggplant and tofu pouch slices. |
 Once the eggplant is cooked, add mushroom and spinach. |
 Lastly, add the bean sprout which do not need to be cooked. The bean sprout will give some crunch to the soup.
Ladle the soup into bowls. Add fish cakes and garnish with chopped green onion. This is the most rich and tasty miso soup I had ever had. |
For sure, I’ll go for this miso soup rather than the regular one.
Mmm, this looks absolutely delicious!
I was wondering where you can get the dry seaweed?
-shelley
I agree with Pepy that this version of Miso soup looks more like a meal than the typical versions you see in restaurants.
Just looking at this recipe I am struck by how different the approach to soup is between Western and Asian cuisines. I have never really delved into Asian cooking, but the steps in this recipes are so well laid out that perhaps I will make this my first attempt 🙂
What a hearty miso soup. I like all of your additions!
This looks so good! I heard my aunty say she makes something she calls miso stew. I think it is probably sort of like this?
For those of you confused about some of the delicious ingredients in this wonderful soup, the seaweed you want is called Wakame. You can get it at Asian markets. The “fish and seaweed flavorings” is called dashinomoto. Believe it or not, it can be found at Safeway, Fred Meyer, and other grocery stores in the international foods aisle. The miso paste is shiro miso which is essentially fermented soybean paste, salt and a couple other items. It can be found anywhere you find dashinomoto. It comes in dark and light varieties (I prefer light) and it can be dissolved in a half of a cup of the broth and THEN strained (it works a lot better). This is my favorite soup to make and it’s so quick!!!
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