The Everyday Miso Soup
This is one of the continuing articles to explain how to make miso soup in 3 ways.
Recipe video is available here on my Youtube channel: https://youtu.be/v_gRMRqX2C8
The 3 ways include the quickest miso soup, the everyday miso soup, and the tastiest miso soup.
In the first article, I shared a recipe for the quickest miso soup where you use dashi powder to make the instant soup base.
In this article, I’ll be showing you how to make the everyday miso soup.
What I mean by everyday miso soup, is simply that this is the method I follow most of the time when I make miso soup, because it is tastier than the quickest, but quicker and easier than the tastiest. It’s a well-balanced to make our everyday soup.
In order to make this miso soup, you will use dashi packets.
While what you do to make dashi soup base with dashi powder is to dissolve the powder into water, what you do with the dashi packets is that you simmer the packets in water for several minutes to extract dashi into the water from the packet.
It seems like it’s not as easy to find dashi packets abroad as it is to get dashi powder nowadays, but I found some online.
You can find this brand on Amazon US.
A lot of foodies in Japan like this brand, called Kayanoya. This is my favorite too although it’s not something I use everyday.
The soup stock made with this brand tastes impeccably good. The only flaw is that you can’t find it in normal stores, and it’s relatively pricy, even if it’s not the most expensive food item. (So there are technically 2 flaws?) Although it does have some flaws, it’s definitely worth the try. It’s really good.
Ingredients can be anything, but I choose sweet potatoes and onions. The sweet and earthy combination makes me feel the autumnal vibe. Pumpkins or potatoes work well too.
The Everyday Miso Soup
Ingredients
1200ml Water
Dashi packets (the number depends on the brand)
A half sweet potatoes
A half onion
Miso to taste (2~3 tablespoons)
Procedure
Add water and dashi packets in a pot. Following the instructions on the package, turn the heat up to medium, and bring it to a boil. Once it boils, simmer it for 4〜5 minutes. I don’t normally take them out , but you are supposed to take them out.
While making dashi broth, slice sweet potatoes and onions. As for the sweet potatoes, wash them in water to clean out starch on the surface.
Add sweet potatoes and onions in the broth, and cook until they are soft.
Turn off the heat, dissolve miso into the soup. You can do this by multiple methods. I have a special strainer to make miso soup, but if you don’t have it, get a ladle and place miso on it. Soak the ladle into the pot, and add dashi broth into the ladle to dissolve miso little by little to avoid creating lumps, and dissolve it completely.
