Miso Soup Recipes That Go Well with Bread – Healthy Japanese Home Cooking
vol.16see all recipes
When we talk about Japanese soups, the first thing that springs to mind is miso soup. Miso soup has been such an integral part of a healthy diet over the centuries in Japan that it has been described as “the morning antidote.” The secret lies in the healthy microbes that it contains. Miso paste is a fermented food that contains an abundance of microbes that promote good gut health, namely koji mold (Aspergillus oryzae), yeast, and lactobacillus. These have incredible powers, helping to prevent cancer and lifestyle-related diseases, as well as slowing the aging process and protecting the body against radiation. Miso soup’s traditional partner on the dining table is rice, but since wheat is sometimes used as a basic ingredient, it can go just as well with bread. That’s why this week I’ve decided to showcase three key tips for making miso soup that goes well with bread. (1) Use tomatoes for the stock The secret of cooking tasty miso soup is to make the stock from umami-rich ingredients. Fish and kelp are usually used, but vegetables go better with bread. I recommend using tomatoes, which are the most umami-rich vegetable. (2) Make it thick and velvety Pairing ordinary miso soup with bread, which contains salt, results in a terrible mismatch. Adding the mellow flavor of potatoes or cheese softens the strong, sharp taste of the salt, while making full use of miso’s characteristic aroma. (3) Give it a luxurious bouquet Olive oil and mustard can turn the rustic scent of fermented soybeans into something more fragrant and luxurious. Heating these ingredients together enhances their richness, for a more full-bodied flavor.
The World’s Healthiest Soup: Miso Soup Recipes That Go Well with Bread
*All recipes serve 2 Recipe (1)Red Miso Soup with Whole Tomatoes Place fresh tomatoes (peeled using boiling water) or canned tomatoes in a pan containing 300ml of hot water; the quantity of tomatoes is up to you. Add rapeseed flowers or other green vegetables, then turn the heat off and dissolve 1.5 tablespoons of red miso paste into the soup. Recipe (2)Melted Cheese Miso Potage Grate a potato into 400ml of hot water and cook on a low heat for 5 minutes. Melt a slice of cheese (use a cheese that melts easily) into the soup, then turn the heat off. Having already used a little of the stock to dissolve 2 tablespoons of white miso (sweet saikyo miso is best), add the dissolved miso to the pan and mix together. Sprinkle with pepper to taste. Recipe (3)Vegetable-packed Gourmet Pork Soup Place 1 tablespoon of olive oil into a pre-heated saucepan and sauté seasonal vegetables and pork in it. Add 400ml of hot water and dissolve 1 teaspoon of mustard in it, then simmer for 5 minutes before turning off the heat and dissolving 2 tablespoons of white miso into the soup. By SUGI AKATSUKI see all recipes Profile:SUGI AKATSUKI Graduate of the University of Tokyo. Researches culinary culture and foods that promote longevity and beauty. Studied basic medical science and life science at university. After studying organic food and Kushi macrobiotics, she began to conduct culinary research independently. Her motto is “simple ways to stay beautiful.” Her specialty is healthy dishes ideal for the busy woman of today. She also teaches yoga and has a popular blog（http://saqai.com/）.